These sushi sandwiches combine tender rice, juicy shrimp, and bright tropical notes of mango with creamy avocado. Wrapped tightly in nori and coated in panko until deeply golden, they turn crisp on the outside while staying delicate and fresh within. A striking appetizer or a satisfying snack with restaurant-style flair.
Ingredients
- Sushi rice — 7 oz | 200 g
- Rice vinegar — 1 oz | 25 g
- Sugar — 1/2 oz | 15 g
- Salt — 1/10 oz | 3 g
- Nori sheets — 4 pcs.
- Avocado — 1 pc.
- Mango — 1 pc.
- Shrimp — 7 oz | 200 g
- Philadelphia cream cheese — 2 oz | 60 g
- Cucumber — 1 pc.
- Eggs — 2 pcs.
- Flour — 2 tbsp
- Panko breadcrumbs — 5 1/3 oz | 150 g
- Vegetable oil for frying — as needed
Method
- Rinse the rice in several changes of water until the water runs clear. Combine with water in a ratio of about 1:1.2, bring to a boil, reduce the heat, and cook covered for 15–18 minutes. Remove from the heat and let stand, covered, for another 10 minutes.
- Mix the rice vinegar, sugar, and salt until dissolved. Gently fold the seasoning into the warm rice and cool it to a warm, workable temperature. The rice should remain sticky, but not hot.
- Prepare the filling: peel the shrimp. If they are raw, quickly boil them for 2–3 minutes in salted boiling water, then pat dry. Slice the avocado, mango, and cucumber into long, thin strips. Soften the cream cheese.
- Assembly for 1 sandwich: place one nori sheet shiny-side down. Spoon a square of rice into the center (about 1/4 of the total), then add a layer of cream cheese, shrimp, mango, avocado, and cucumber. Top with another layer of rice (another 1/4 of the total). Fold the corners of the nori toward the center to form a tight square.
- Wrap the parcel with a second nori sheet for extra strength, folding it like an envelope. Repeat with the second sandwich. Let the sandwiches rest for 10 minutes so the rice firms up.
- For the coating, dredge each sandwich in flour, dip in beaten eggs, then coat thoroughly in panko, pressing lightly so the crumbs adhere.
- Frying: heat 1–1 1/4 in | 2–3 cm of oil in a skillet to 338–347°F | 170–175°C. Fry the sandwiches for 1–1 1/2 minutes per side, until golden and crisp. Transfer to a rack to drain excess oil.
- To serve, cut the sandwiches in half with a sharp knife whose blade has been lightly moistened, and serve at once while the crust is still crisp.
📹 Watch video recipe in our Telegram channel
Tips and variations
- To keep the nori from tearing, do not make the rice too wet — it should be sticky, not soggy.
- For extra crunch, double-coat the sandwiches in panko, letting the first layer dry for 2–3 minutes.
- The filling is easy to adapt: use lightly salted salmon, tuna, or crab sticks instead of shrimp; ripe pear can stand in for mango.
- If you do not want to fry them, leave the sandwiches uncoated: you will have a classic onigirazu instead.
Nutritional value
| Serving | 1/2 of recipe |
|---|---|
| Calories | ~1105 kcal |
| Protein | ~43 g |
| Fat | ~45 g |
| Carbohydrates | ~142 g |
| Fiber | ~5 g |
FAQ
Can I make it without deep-frying?
Yes. Assemble the sandwiches and leave them uncoated. Slice and serve them as classic onigirazu — lighter, but just as delicious.
What can I use instead of shrimp?
Lightly salted salmon, canned tuna, cooked chicken, or tofu all work well. Pair them with the same vegetables and cream cheese.
How do I keep the coating from turning soft?
Fry in well-heated oil, transfer to a rack rather than paper, and serve immediately. A sharp knife and a quick cut help preserve the crunch.