Onigirazu (sushi sandwich)
Juni 14, 2019
Edit
Onigirazu also known as a sushi sandwich is a great way to enjoy your sushi on the go. Our version has a vegan filling of katsu tofu and sweet potato.
INGREDIENTS
ONIGIRAZU
4 nori sheets
about 4 cups of cooked sushi rice*
1 avocado, sliced
25 g / 1 oz baby spinach
red cabbage, shredded and pickled (optional, see below)
Sriracha or vegan mayo
TOFU KATSU VERSION
2 x 200 g / 7 oz firm tofu, pressed**
tamari or soy sauce
1 cup aquafaba (reduced so that it resembles an egg white)
1-2 cups panko breadcrumbs (GF breadcrumbs for GF version)
all purpose flour or cornflour (for GF version)
2 cups frying oil (for fried version only)
SWEET POTATO VERSION
1 large sweet potato
1 tbsp tamari (GF) or soy sauce
1 tbsp maple syrup
2 tsp neutral oil
1 tsp toasted sesame oil
2 tsp rice vinegar
QUICK PICKLED RED CABBAGE (optional)
a wedge of red cabbage, sliced thinly
½ cup rice vinegar
2 tbsp sugar or maple syrup
1 tsp fine sea salt
1 clove of garlic, crushed with the side of a knife
METHOD
FILLINGS
TOFU KATSU VERSION
BAKED – Set the oven to 200° C / 390° F and line a baking tray with baking paper. Toast panko breadcrumbs in a small pan until golden (they will gain more colour in the oven). Cut each tofu block into two 50% thinner blocks. Sprinkle tofu with some soy sauce (or tamari) or you can season the flour with plenty of salt instead. Drag tofu in flour making sure that the entire surface area has been coated. Dip the tofu in the gelatinous aquafaba and finally drag it in the pre-toasted breadcrumbs. Brush a bit of oil on the baking paper underneath the tofu and bake for about 30 minutes (until crisp and dry) flipping the pieces to the other side half way through.
FULL RECIPES