Have you ever tried Onirigazu? Or also know as a sushi sandwich ? If you haven’t you are in the right place! This is the perfect week night dish that you can prep before hand for a grab and go meal or a fuzz free diner.

You can mix and match any veggies, sauces or protein sources into this sandwich as long as you understand how to build these bad boy anything you put on it will taste delish! This recipe is perfect for a lunch to take to work or school and it will keep you full and happy for many hours!

I made this video tutorial so you can learn the perfect way to assemble your sushi sandwich.


Serves: 2

Prep Time: 20-30 min


  • 2 x 200 g / 7 oz Firm Tofu ( I used a Teriyaki Tofu steak, store bought)

  • 1/2 Cucumber, cut into thin sticks

  • 1/2 Carrot, cut into thin sticks

  • 1/2 Cup Spinach

  • 1 Cup Cooked Sushi Rice ( Follow your packages instructions)

  • 1/2 Cup Pickled Cabagge

  • 2 Nori Sheets

  • 2 Tbsp Water ( To fold)


  1. Cut a square piece of cling film slightly larger than your nori sheet. Place it on your working surface. Place the nori sheet on top with the shiny side facing down. Rotate nori 45° in relation to the piece of cling film.

  2. Wet your hands and grab 1/4 cup of rice, place on top of a squared spatula and form a thin square by taping with your fingers or spoon.. Place it in the middle of the nori sheet by sliding it from the spatula tap a bit more to make the rice as compact as you can.

  3. Place remaining ingredients on top in a way where all your sticks face the same direction, add the spinach and tofu.

  4. Repeat step 2 and add this layer or rice on top. Push gently to compact all the ingredients together.

  5. Wet the corners of the nori with water by dipping your fingers in a bowl of water and rubbing it on each corner. Fold each corner to the corner trying to fold them as tightly as you can with out ripping the nori.

  6. Once its sealed fold cling film around it tightly and let sit for 5 to 10 minutes so the nori will absorb the moisture of your ingredients and become a soft wrap. Serve with spicy mayo or soy. Keeps in the fridge for up to 2 days.

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