Updated: a day ago
I've been making Japanese sushi rolls for for quite a while now and only recently made my very first Onigirazu! It took me a few tries to get the hand of making these sushi sandwiches but trust me that once you get a hand of them, they're so much easier to make than sushi rolls!
Plus, they're so handy and easy to eat too! I love taking them to school to eat while I'm on the go. You can also get creative with your fillings! For these, I made my own vegan tofu "katsu" and drizzled some homemade teriyaki sauce. I'll be sharing a step-by-step guide below to hopefully be able to help you out!
Also, these are usually wrapped in plastic cling wrap to be able to really seal them well but I realized that it's possible to make them without the need for any plastics!
Anyway, check out the recipes below. Enjoy!
Are you looking for more delicious, vegan recipes? Check out my latest Vegan Kitchen eBook, that has over 95 recipes (and a whole section for Asian recipes!) that are packed with flavour and made with simple and easily accessible ingredients! Also, two trees (instead of 1!) will be planted for every download of my eBook through non-profit organisation One Tree Planted.🌲
Vegan Tofu “Katsu” Sushi Sandwiches (Onigirazu)
Makes 8 sushi sandwiches
4 whole nori sheets
Prepared Japanese sushi rice (recipe below)
4 Tofu “Katsu” slices (recipe below)
Thinly sliced carrots
Pickled radish (store-bought)*
Pickled burdock root (store-bought)*
Homemade teriyaki sauce (or sauce of choice)
*Feel free to use fillings of your choice!
Steps (Step by step images below!)
In a flat surface, place the nori sheet.
Add a generous amount of the sushi rice to make a square shape the same size as the tofu katsu.
Add the lettuce and then the tofu.
Add other toppings of choice, all the same size as the tofu and rice.
Add another layer of rice and press down.
Fold each side of the nori sheet to the center while holding together the filling to ensure the sandwich will be held together well.
Fold the sheet up while tucking in the sides.
Flip over then slice with a sharp knife. Feel free to add some sesame seeds and teriyaki sauce to your liking! If you intend to store these in the refrigerator, you can wrap them in some cling wrap or place them in an air tight container to avoid them drying out.
Tip: It really helped to dip your fingers in water to avoid the rice from sticking!
Storage tip: To enjoy the following day, individually wrap each sliced sushi sandwich in some plastic or paper wrap to keep them from drying out before placing them in an airtight container in the refrigerator.
Japanese Sushi Rice
1 1/2 cups uncooked Japanese rice or short grain rice
1/4 cup rice wine vinegar (this type of vinegar is essential)
1 1/2 tbsp white sugar
3/4 tsp sea salt
Wash the Japanese rice 2-3 times with water.
Cook in a rice cooker. (1 cup rice = 1 cup water)
While the rice is cooking, pour rice vinegar, sugar and salt into a large wooden or ceramic bowl. Mix well.
Once rice is cooked, add into the vinegar mixture and mix well. The hot rice will easily absorb the mixture.
Cover the rice with a damp towel. Refrigerate for at least 1 hour. Cover with a towel or cling wrap then refrigerate.
Makes 6-8, depending on the thickness of the tofu
2 240g blocks fresh extra firm tofu
Canola oil, for frying
1/2 tsp salt, or to taste*
*Note: Feel free to adjust the seasoning for the tofu if you will/won't be adding teriyaki sauce. I find the sauce already flavourful so I didn't want to over season my tofu.
½ cup all-purpose flour
1 tbsp + 2 tsp cornstarch
1 tsp baking powder
1 tsp salt
1 tsp sweet paprika powder, optional
½ cup room temp. water
1 cup japanese breadcrumbs, or more as needed
Drain water from the tofu by wrapping them in paper towels and then placing a heavy flat surface (a board or plate) on top of each. Leave for 15 minutes until water has been absorbed by the towels. You can also opt to use a tofu press.
Slice each tofu into 1/2 inch thick square slabs. You may be able to slice one tofu into 3 slabs, depending on the thickness of your tofu. Season with salt as needed. If you end up with extra tofu, you can always enjoy it as is!
Prepare the batter by mixing all the ingredients until smooth. In another plate or tray, add the breadcrumbs.
Place each tofu in the batter then coat into the breadcrumbs. Repeat this step for the rest of the tofu.
Heat the oil in a frying pan. Once hot (you can test this by putting a little bread crumbs), add in the tofu. Fry for around 6-8 minutes over medium heat until golden brown. Take them out of the oil then turn off the heat.
Let cool for 10-15 minutes to maintain the crispness.
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