Katsu Onigirazu (Sushi Sandwich)

Updated at: Thu, 21 Nov 2024 15:04:31 GMT

Step 1

Cook the rice to package instructions.

Step 2

Let the rice cool and then add in your rice wine vinegar, sugar, and salt mixture. Combine and set aside.

Step 3

In a small bowl, add in your beetroot rice wine vinegar, sugar, and salt. Place in the microwave for 30 seconds until the sugar has dissolved. Then add in your sliced beetroot. Place in the fridge for at least 30 minutes (the longer you leave it, the more it will pickle).

Step 4

In another small bowl, repeat the step above for the carrot.

Step 5

In a larger bowl, combine your mayonnaise, soy sauce, and sliced cabbage. Leave to rest in the fridge.

Step 6

Get your sliced chicken (shaped as a square the size of your Onigirazu), coat in flour, egg, and breadcrumbs. Get a frying pan on medium heat and pour in about an inch of vegetable oil. Gently place in your Katsu and fry on each side for 4 minutes or until golden brown. Remove and place on a paper towel.

Step 7

In a separate non-stick frying pan, add in your whisked egg and form into a square omelette. Remove and set aside.

Step 8

Time to assemble the Onigirazu. Get your nori sheet and place down on a surface with a corner pointing towards you. Place down half the rice in a square (side facing you, see vid). Top with the slaw, omelette, avocado, katsu, beetroot, carrot, more rice, and the final nori sheet. Fold up into a parcel, wrap in cling film, and then serve up with a spicy mayonnaise and enjoy!

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