Onigirazu (Sushi Sandwich) with Tofu and Sweet Potato Options Recipe

ByMariam Harutyunyan
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Introduction

Onigirazu is a delightful sushi sandwich that’s simple to assemble and perfect for a quick meal. Combining vinegared rice, fresh veggies, and crispy tofu or sweet potato filling, it offers a tasty and portable twist on traditional sushi.

Five pieces of sushi rolls are stacked vertically on a white marbled surface, each wrapped in dark seaweed. The layers inside the rolls include white sticky rice on the outside, with various fillings such as green spinach leaves and avocado slices, purple pickled cabbage, bright orange mashed sweet potato, and thick white tofu blocks with a slightly crispy brown edge. Black and white sesame seeds are sprinkled on top and scattered around. The sushi pieces are cut cleanly to show the colorful, fresh layers inside. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 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
  • 2 x 200 g / 7 oz firm tofu, pressed**
  • Tamari or soy sauce
  • 1 cup aquafaba (reduced to resemble egg white)
  • 1-2 cups panko breadcrumbs (use gluten-free breadcrumbs for GF version)
  • All purpose flour or cornflour (for GF version)
  • 2 cups frying oil (for fried version only)
  • 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
  • A wedge of red cabbage, sliced thinly
  • ½ cup rice vinegar (for pickling)
  • 2 tbsp sugar or maple syrup (for pickling)
  • 1 tsp fine sea salt (for pickling)
  • 1 clove of garlic, crushed with the side of a knife (for pickling)

Instructions

  1. Step 1: Prepare the tofu by either baking or frying. For baking, preheat oven to 200° C / 390° F and line a tray with baking paper. Cut each tofu block in half lengthwise. Season with tamari or soy sauce, then coat in flour, dip in aquafaba, and coat with toasted panko breadcrumbs. Bake on oiled baking paper for about 30 minutes, turning halfway, until crisp.
  2. Step 2: For frying, heat 2 cups of frying oil in a small pot. Prepare tofu as above with seasoning, flour, aquafaba, and breadcrumbs. Fry each piece carefully for about 3 minutes on each side until golden, then drain on paper towels.
  3. Step 3: Prepare sweet potato by preheating oven to 220° C / 425° F and lining a tray. Mix tamari or soy sauce, maple syrup, neutral oil, toasted sesame oil, and rice vinegar for marinade. Peel and slice sweet potato into 0.5 cm slices, brush with marinade, bake about 20 minutes flipping halfway, until soft.
  4. Step 4: To assemble, place a square of cling film on the table and place a nori sheet on top, shiny side down and rotated 45°. Wet your hands and spread a compacted square of rice (about 9cm/3.5″) in the center, seasoning it with salt.
  5. Step 5: Layer fillings on rice. For tofu onigirazu: baby spinach, avocado slices, Sriracha, and tofu katsu. For sweet potato onigirazu: pickled cabbage, avocado slices, Sriracha, and a sweet potato slice. Cover with another compacted rice layer. Use lightly oiled foil to help form the top rice layer if needed.
  6. Step 6: Fold the four corners of the nori over the filling, sealing by wetting the edges slightly. Wrap tightly with cling film and place a moderate weight on top to help the seaweed soften.
  7. Step 7: Let rest, then cut in half with a sharp knife before serving.
  8. Step 8: Optional pickled red cabbage: place shredded cabbage into a sterilized jar. Heat rice vinegar, sugar or maple syrup, salt, garlic, and 120 ml water to a gentle boil, ensuring sugar dissolves. Pour hot liquid over cabbage, stir, cover, and let sit for 6-8 hours before use.

Tips & Variations

  • Use gluten-free flour and breadcrumbs for a gluten-free version.
  • Try swapping tofu with tempeh or grilled vegetables for different flavors.
  • Pickling red cabbage in advance adds a sweet and tangy crunch that balances richness.
  • For ease, use a mold designed for onigirazu if folding is challenging.
  • Adjust Sriracha or mayo levels to control the spice and creaminess.

Storage

Onigirazu is best eaten fresh but can be stored in the refrigerator wrapped tightly in cling film for up to 24 hours. Reheat tofu filling separately if desired to keep crispness before assembling. Avoid reheating the seaweed wrap, as it may become chewy.

How to Serve

A close-up of two sushi sandwich halves held by a woman's hand, layered with white rice on the top and bottom. The first sandwich shows a top layer of white rice, followed by bright magenta pickled cabbage, thin green avocado slices, a middle orange spread with black sesame seeds, and more white rice at the bottom, wrapped in dark seaweed. The second sandwich has white rice on the bottom, a layer of green leafy spinach, bright magenta pickled cabbage, slices of green avocado, a thick white tofu layer with a light brown crispy crust, and then wrapped with dark seaweed. The background has a soft white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare onigirazu ahead of time?

You can prepare the fillings and rice in advance and assemble shortly before eating for the best texture. Assembled onigirazu stored overnight may become soggy.

What can I use instead of tofu?

Tempeh, grilled vegetables, or even cooked mushrooms can be great alternatives depending on your preference.

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Onigirazu (Sushi Sandwich) with Tofu and Sweet Potato Options Recipe

★★★★★

4.5 from 77 reviews
  • Author: Mariam
  • Total Time: 1 hour 15 minutes
  • Yield: 4 onigirazu sandwiches 1x
  • Diet: Vegetarian
Print Recipe

Description

Onigirazu is a delicious Japanese-inspired sushi sandwich that combines layers of seasoned sushi rice, fresh avocado, baby spinach, and a crispy tofu katsu or roasted sweet potato, all wrapped in nori seaweed. This recipe offers both baked and fried tofu options and includes a tangy homemade pickled red cabbage for added crunch and flavor. Perfect for a portable lunch or a unique snack, these sushi sandwiches are easy to assemble and bursting with vibrant textures and tastes.

Ingredients

Scale

Rice and Fillings

  • 4 nori sheets
  • About 4 cups cooked sushi rice
  • 1 avocado, sliced
  • 25 g / 1 oz baby spinach
  • Red cabbage, shredded and pickled (optional)
  • Sriracha or vegan mayo, for serving

Tofu Katsu (choose baked or fried option)

  • 2 x 200 g / 7 oz firm tofu, pressed
  • Tamari or soy sauce, for sprinkling
  • All-purpose flour or cornflour (for gluten-free option), enough to coat tofu
  • 1 cup aquafaba (reduced to resemble egg white)
  • 1–2 cups panko breadcrumbs (or gluten-free breadcrumbs)
  • 2 cups frying oil (for fried version only)
  • Oil for brushing baking tray (baked version)

Sweet Potato Katsu and Marinade

  • 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

Pickled Red Cabbage

  • A wedge of red cabbage, thinly sliced
  • ½ cup rice vinegar
  • 2 tbsp sugar or maple syrup
  • 1 tsp fine sea salt
  • 1 clove of garlic, crushed
  • 120 ml / ½ cup water

Instructions

  1. Prepare Tofu (Baked option): Preheat oven to 200° C / 390° F and line a baking tray with baking paper. Toast panko breadcrumbs in a pan until golden. Cut tofu into two thinner blocks. Sprinkle with soy sauce or season the flour with salt. Coat tofu entirely with flour, dip in aquafaba, then coat with toasted breadcrumbs. Brush oil on baking paper under tofu and bake for 30 minutes, flipping halfway, until crisp and dry.
  2. Prepare Tofu (Fried option): Heat 2 cups frying oil in a small pot on stove. Cut tofu as above and season. Coat in flour, dip in aquafaba, then breadcrumbs. Carefully lower tofu pieces into hot oil, frying 3 minutes per side until golden. Drain on kitchen paper.
  3. Prepare Sweet Potato Katsu: Preheat oven to 220° C / 425° F and line baking tray. Mix tamari, maple syrup, neutral oil, toasted sesame oil, and rice vinegar in bowl. Peel and slice thick middle section of sweet potato into ½ cm slices. Brush slices with marinade and bake for 20 minutes, flipping halfway, until soft.
  4. Prepare Pickled Cabbage: Place shredded cabbage in a sterilized jar. In a small pot, combine rice vinegar, sugar/maple syrup, sea salt, crushed garlic, and 120 ml water. Bring to gentle boil until sugar dissolves. Pour hot pickling liquid over cabbage, ensuring all is covered. Let sit for 6-8 hours before use.
  5. Assemble Onigirazu: Cut cling film squares larger than nori sheets. Place nori shiny side down at 45° on cling film. Wet hands and spread about 1 cup of cooked sushi rice in the center, compacting into approx. 9 cm square. Season rice with salt. Layer spinach, avocado, Sriracha, and tofu katsu or pickled cabbage, avocado, Sriracha and sweet potato slice over rice. Cover fillings with another compacted rice square.
  6. Wrap Onigirazu: Fold four corners of nori over the rice stack, wetting ends to seal tightly. Wrap entire onigirazu with cling film and gently press under a weight, like a breadboard, to soften nori slightly. Slice in half with a sharp knife.

Notes

  • You can choose between baked or fried tofu katsu depending on preference and cooking equipment.
  • For a gluten-free version, use gluten-free breadcrumbs and cornflour instead of all-purpose flour.
  • The pickled cabbage can be made ahead and stored refrigerated for up to a week.
  • Keep hands wet while handling rice to prevent sticking during onigirazu assembly.
  • Using a lightly oiled aluminum foil to form the top rice layer helps avoid compressing filling too much.
  • Onigirazu molds are available for easier assembly but are not necessary.
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Category: Lunch, Snack
  • Method: Baking
  • Cuisine: Japanese

Keywords: onigirazu, sushi sandwich, tofu katsu, sweet potato katsu, vegan sushi, Japanese lunch, pickled cabbage, sushi rice, nori wrap

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