Chicken katsu onigirazu (Japanese rice sandwich) is such a fun way to eat a sandwich! I’m a huge fan of seaweed wrapped in anything so when I first heard about this sandwich, I definitely needed to make a Whole30 and Paleo version. However, if you eat grains, I recommend making it with rice because it’s delicious and who doesn’t love rice?!
This chicken katsu onigirazu is one of the many many ways to have this sandwich. I have seen so many people make different combination of things as the filling. A friend of mine who lives in Japan says their 7/11 (yes, 7/11) has SO many different varieties and she eats a different one almost everyday. Honestly, going to 7/11 is on my list of things to do when I go visit Japan. I’ve heard nothing but amazing things about it!
If you have recommendations of things to do and see in Japan, please let me know in the comments! I’m definitely eating sushi and all of the street food there. Plus, having all the ramen my body will allow me. If you haven’t noticed, my trips are usually centralized around food. LOL I would love to see different sites and whatnot as well!
Anyway, if chicken katsu (fried chicken) isn’t your thing (but I mean, who doesn’t like fried chicken?), you can literally use any kind of protein you want with any type of veggies you want. I’ve used tuna as my protein before. I’ve done a steak sandwich before too. The most important thing is just mastering the technique on making the sandwich. Once you get that down, get creative and make all the onigirazu! I love this video tutorial from Hapanom!
As always, yes this is perfect for meal prepping! These chicken katsu onigirazu hold up so well. They’re actually even better cold in my opinion, but y’all know how I feel about cold food!
Chicken Katsu Onirigazu (Whole30, Paleo)
A Whole30 and Paleo take on the traditional Japanese rice sandwich.
- 4-6 chicken thighs skin-on, bone removed
- 2 eggs beaten
- 1 cup almond flour
- 1/2 cup arrowroot flour
- 2 tsp kosher salt
- 1 tsp garlic powder
- 1/2 tsp black pepper
- avocado oil
- 6-8 cups cauliflower rice
- 2 tbsp mayo
- kosher salt to taste
- black pepper to taste
- avocado oil
Chicken Katsu Onigirazu
- 1 package large nori sheets
- chicken katsu
- cauliflower rice
- lettuce and any other veggies
Pat chicken dry, season with kosher salt, garlic powder, and black pepper.
Lightly dust each piece of chicken with the arrowroot flour making sure to shake off the excess.
In a shallow bowl, beat the eggs until well combined, and in another shallow bowl add the almond flour.
Dredge the chicken in the eggs and then the almond flour. Make sure it's lightly coated.
Preheat a large skillet with enough avocado oil to cover the bottom over medium-high heat.
Once hot, add the chicken skin side down first and fry for 5-7 minutes or until gold brown. Flip the chicken and cook for an additional 5 minutes or until cooked through.
Preheat a large skillet over medium-high heat with about a tablespoon of avocado oil.
Once heated, add the cauliflower rice and saute for 10-15 minutes or until cauliflower is tender and cooked through.
Season with kosher salt and black to taste and let cool down for a few minutes.
Once cooled, mix in the mayo until well combined. This will help the cauliflower stick together.
Chicken Katsu Onirigazu
Lay a piece of plastic on the surface you're working on.
Place a piece of nori down with one of the corners pointing at you. It'll look like a diamond.
Place 1/4 cup of cauliflower rice in the center of the nori sheet and shape it into a square.
Add one chicken thigh on top, then the lettuce, and any other toppings you want.
Place another 1/4 cup of cauliflower rice on top of everything.
Bring all four corners to the center to make a little pocket and then wrap the onirigazu with the plastic wrap.
Flip it over and cut it half!
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