Fried Onigirazu – Crunchy rice sandwich

Fried onigirazu topped with teriyaki sauce

If you are looking for a recipe for a unique lunch, be sure to try my recipe for fried onigirazu – Japanese rice sandwich!

Onigirazu is a type of rice sandwich that is perfect as a snack for work, school or a picnic. It’s a delicious alternative to traditional rolls. It is also a fantastic form of serving sushi that can be eaten without using chopsticks.

The ingredients can be freely modified, depending on what you want. In this version of onigirazu, we will combine smoked salmon with colorful, pickled vegetables and a distinctive teriyaki sauce. At the end, all this will be coated in crispy panko and fried until golden.

This is a delicious and nutritious recipe for “Japanese croquettes”. Just pack them in a lunch box and enjoy an original snack anytime and anywhere!

Fried Onigirazu – Crispy rice sandwiches

Fried Onigirazu with salmon and pickled daikon. More flavor thanks to the crunchy brading. This is a real recipe for a higher level sush sandwich!
5 from 4 votes
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Snacks
Cuisine Japanaese
Servings 4 portions
Calories 509 kcal

Fried Onigirazu Recipe


Pickled vegetables

  • 2 carrots
  • 1 daikon
  • 50 g ginger
  • 200 ml rice vinegar
  • 300 ml water
  • 2 tbsp sugar
  • 1 tsp mustard seeds
  • salt


  • 1 cup sushi rice
  • 1 cup water
  • 3 tbsp rice vinegar
  • 1 tsp sugar
  • 1 tsp mayonnaise
  • 1 tsp wasabi
  • salt


  • 4 sheets nori
  • ½ avocado
  • 4 slices smoked salmon
  • 80 g radishes
  • 40 g baby leaves (e.g. spinach, arugula, chard, lamb's lettuce)
  • 100 g pickled vegetables

Breading with Panko

  • 3 eggs
  • 4 tbsp flour
  • 16 tbsp panko
  • oil (for frying)

Homemade Teriyaki sauce

  • 4 tbsp soy sauce
  • 1 tbsp dark brown sugar (dark muscovado)
  • 2 cloves garlic
  • 1 tbsp rice vinegar
  • ½ tsp sesame oil
  • 100 ml water
  • 1 tsp starch
  • 1 tsp sesame seeds


Pickled vegetables

  • Prepare the pickled vegetables at least 1 day in advance. Peel the carrots, daikon and ginger. Cut into thin slices – I used a peeler for this, see the video below. Cut long slices into smaller ones about 1-2 cm wide.
    2 carrots, 1 daikon, 50 g ginger
  • Put the chopped vegetables to a clean, scalded jar. Prepare the brine: dissolve salt and sugar in water and add vinegar to it. Mix and pour over the vegetables. Add the mustard seeds, close the jar and put it in the fridge. Marinate vegetables at least 1 day before making onigirazu.
    200 ml rice vinegar, 300 ml water, 2 tbsp sugar, salt, 1 tsp mustard seeds


  • Rinse the rice thoroughly several times with cold water. Put the rinsed rice into a pot, pour water in a ratio of 1:1. Add a little salt and boil. When the water starts to boil, reduce the heat and cover the pot. After 10 minutes, remove the rice from the heat, but do not remove the lid yet! Wait until the rice cools down and absorbs the rest of the water.
    1 cup sushi rice, 1 cup water
  • Prepare the seasoning for the rice: mix together 3 tablespoons of rice vinegar, 1 teaspoon of sugar and a pinch of salt.
    3 tbsp rice vinegar, 1 tsp sugar, salt
  • Add the seasoning to the cooled rice. Add mayonnaise mixed with wasabi. Mix the rice with all the ingredients.
    1 tsp mayonnaise, 1 tsp wasabi


  • Prepare rice sandwiches. Lay 1 sheet of nori on the board like a rhombus. Put 2 tablespoons of rice in the center of the rhombus and form a square. Put lettuce leaves on the rice (I used arugula, spinach and chard), then pickled vegetables, salmon, sliced radishes and avocado and cover with another portion of rice. Fold the nori inside to create a sandwich. You can help the edges of the nori with water to make it stick together.
    And done, onigirazu are ready to eat, but if you're craving for fried onigirazu…
    4 sheets nori, ½ avocado, 4 slices smoked salmon, 80 g radishes, 40 g baby leaves, 100 g pickled vegetables

Breading with Panko

  • Bread the finished onigirazu. Dust the sandwich in flour, then dip in the egg and in the panko, again in the egg and in the panko.
    3 eggs, 4 tbsp flour, 16 tbsp panko
  • Fry the breaded onigirazu in a frying pan on each side until golden.

Homemade Teriyaki sauce

  • In a pot, mix soy sauce, sugar, garlic, sesame oil, rice vinegar and sesame. Boil. Add starch mixed with cold water. Cook for 2-5 minutes until you get the desired consistency. Pour the cooled sauce over the Onigirazu. Enjoy your meal!
    4 tbsp soy sauce, 1 tbsp dark brown sugar, 2 cloves garlic, 1 tbsp rice vinegar, ½ tsp sesame oil, 100 ml water, 1 tsp starch, 1 tsp sesame seeds


Watch how to make fried onigirazu step by step video.
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Serving: 100gCalories: 255kcal (13%)Carbohydrates: 37g (12%)Protein: 9g (18%)Fat: 8g (12%)Saturated Fat: 2g (9%)Trans Fat: 0gCholesterol: 56mg (19%)Sodium: 722mg (31%)Potassium: 247mg (7%)Fiber: 3g (13%)Sugar: 4g (4%)Vitamin A: 1,376IU (28%)Vitamin C: 6mg (7%)Vitamin D: 2µg (13%)Vitamin E: 1mg (7%)Vitamin K: 14µg (13%)Calcium: 55mg (5%)Iron: 2mg (11%)Manganese: 1mg (25%)Zinc: 1mg (7%)Folic Acid: 16µg

Percent Daily Values are based on a 2,000 calorie diet

Have you made this recipe?Show it off and add a photo in the comments!

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