Chicken Katsu Sandwich Sushi (Onigirazu)
Chicken Katsu Sandwich Sushi (Onigirazu) combines crispy panko-coated chicken breast with seasoned sushi rice, wrapped in nori like a sandwich-style sushi roll. The Thermomix TM7 cooks the rice to the ideal sticky consistency while you bread the chicken, making this Japanese-inspired main course achievable at home.
About this recipe
Chicken Katsu Sandwich Sushi (Onigirazu) with the Thermomix TM7 brings Japanese street food straight into your kitchen as a fun, handheld main course. Onigirazu literally means 'unformed onigiri': instead of shaping a rice ball, you layer sushi rice, crispy chicken katsu and fillings on a nori sheet, then fold it into a neat sandwich-style parcel. Searching for Thermomix TM7 recipes for a quick weeknight dinner or an impressive lunchbox? This one delivers. The all-in-one kitchen machine cooks the sushi rice evenly and seasons it with rice wine vinegar, caster sugar and sea salt in the same bowl, guaranteeing that signature sweet-sour stickiness that holds everything together. Meanwhile you coat the chicken breast in panko breadcrumbs and fry it golden and crunchy. The result is a delightful contrast: crisp katsu, soft vinegar rice and briny nori, sliced open to reveal the colourful layers — perfect for picnics, parties and meal prep.
Preparation tips
- Use sushi rice rather than long-grain varieties: only short-grain rice becomes sticky enough to hold the onigirazu together. Spread the seasoned rice while still warm onto the nori, covering the edges so the parcel seals properly when folded.
- Fry the panko-crusted chicken until deeply golden, then rest it briefly on kitchen paper so the crust stays crisp. Slice the finished parcels with a sharp, damp knife to reveal the neat layers without tearing the nori.
- Wrap each onigirazu tightly in cling film and rest it seam-side down for a few minutes before cutting. This pressing step helps the rice bind, and the parcels travel well for lunchboxes or picnics without falling apart.
Recipe variations
- Vegetarian version: replace the chicken breast with thick slices of breaded aubergine or firm tofu coated in the same panko breadcrumbs. Fry until golden and layer with avocado and pickled cucumber for a meat-free onigirazu.
- Festive fusion version: add a thin omelette strip, spring greens and a drizzle of tonkatsu or sriracha mayonnaise before folding. For children, halve the rice wine vinegar seasoning and cut the parcels into smaller fingers.
Thermomix TM7 Benefits
- Built-in precision - The TM7 scale weighs the sushi rice and water directly in the bowl for flawless absorption. [Weighing]. [Precision Control]
- Hands-free cooking - The Thermomix steams the sushi rice gently while you coat the chicken breast in panko crumbs. [Steaming]. [Hands-Free]
- Even seasoning - The TM7 mixes rice wine vinegar, caster sugar and sea salt into the hot rice for consistent flavour. [Mixing]. [Multi-Function]
- Precise heating - The Thermomix warms the vinegar dressing to dissolve the sugar and salt completely without scorching. [Heating]. [Precision Control]
- Fine preparation - The TM7 grates or chops accompaniments like pickled vegetables finely for even layers in each parcel. [Chopping]. [Multi-Function]
Ingredients
- sushi rice
- water
- panko breadcrumbs
- extra virgin olive oil
- water
- rice wine vinegar
- caster sugar
- sea salt
- plain flour
- sea salt