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Nori Wrap Sandwich

Who knew making seaweed sandwiches could be so fun? Jam packed with sesame-soy grilled tofu, fresh avocado, pickled cabbage, matchstick carrots, Annie Chun’s Restaurant-Style Sticky Rice, then all wrapped up in Annie Chun’s Sushi Nori, these highly packable sandwiches are perfect for your next picnic. Shake up your lunch routine with this easy, customizable sandwich!

Nori Wrap Sandwich
Recipe Serves 4
Minutes Prep 45
Minutes Cook 10
Total Minutes 55
Difficulty: medium


For the Grilled Tofu:

  • 1/2 cup toasted sesame oil
  • 1/2 cup tamari
  • 1 (1-inch) knob ginger, grated
  • 1 large clove garlic, grated
  • 1 (15 ounce) block extra firm tofu, cut in 8 (½-inch thick) vertical slices


For the Quick Pickled Red Cabbage:

  • 1 cup red cabbage, shredded
  • 1 cup red wine vinegar
  • 2 cups water
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt
  • 10 black peppercorns

For Assembly:


In a medium bowl, mix sesame oil, tamari, ginger, and garlic. Add tofu slices and let sit for 30 minutes to 1 hour.

Meanwhile, make the quick pickled red cabbage. In a medium saucepan, add vinegar, water, sugar and peppercorns and bring to a boil. Carefully add the red cabbage, tipping the bowl away from you, and continue to boil until cabbage is slightly wilted, about 2 minutes. Remove from heat, let cool slightly, and then transfer to a mason jar.

Preheat a grill, grill pan, or cast-iron skillet to medium high heat. Remove tofu from marinade and cook until golden brown, about 2 minutes per side. Let cool and set aside.

Prepare white rice according to package directions and divide into four equal portions. Lay 1 nori sheet on cutting board (it’s helpful to have a bowl of cold water to dip your hands into). Gently wet the outside of the sheet. In the center of the sheet, make a square with half of one of the four portions of rice that is perpendicular to the edges of the sheet. Top with one quarter of the roasted red peppers, 2 slices tofu, a handful of fresh cilantro, 2 tablespoons quick pickled cabbage, ¼ of an avocado, one quarter of julienned carrots, and remaining half of portion of rice. Gently press down. Fold corners of the nori sheet in like an envelope. Turn sandwich over so that the seam-side is down, and halve horizontally. Repeat with remaining 3 sandwiches and serve immediately. Top with black and white sesame seeds, if desired.

  • White Rice
Using Annie Chun's Seaweed Crisps to make sushi rolls