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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
