Tuna Mayo Onigirazu (Sushi Sandwich) Recipe
Prep Time:
18 minutes
Cook Time:
Servings:
2 Servings
Ingredients
  • ½ cup shredded carrot
  • 1 tablespoon finely chopped parsley
  • ½ teaspoon lemon juice
  • 1 pinch salt
  • 1 can tuna
  • 2 tablespoons Japanese mayo
  • ½ teaspoon soy sauce
  • ½ scallion, chopped
  • 2 nori sheets
  • 1 ⅓ cups sushi rice, cooked and kept warm
  • 10 small lettuce leaves
Directions
  1. Place the carrot in a small bowl with the parsley, lemon juice, and salt and mix to combine. Set aside.
  2. Drain the tuna and place it in a small bowl with the mayo, soy sauce, and scallion. Mix well, breaking up the chunks with a fork, taste, and adjust with an optional pinch of salt if desired. Set aside.
  3. Cut a piece of plastic wrap slightly larger than a nori sheet, and place it on a work surface. Lay a nori sheet on top of it.
  4. With wet hands, place ¼ of the rice in the center of the sheet and shape it into a square, pressing it down so it's dense.
  5. Place 5 lettuce leaves on top of the rice and top with half of the tuna mixture.
  6. Top the tuna with half of the carrot mixture.
  7. Place another ¼ of the rice on top of the carrot and fold 2 diagonal corners down snugly over the rice.
  8. Repeat with the other two corners and wrap the onigirazu snugly in the sheet of plastic wrap it's sitting on.
  9. Repeat steps 3-8 with the other half of the ingredients to make the second onigirazu. Set the wrapped onigirazu aside for about 5 minutes to allow the nori to soften.
  10. Unwrap the onigirazu and cut them in half with a wet knife before serving.