• Course

    Main Course

  • Prep time

    45 Mins

  • cook time

    20 Mins

  • servings



Teriyaki marinade:

  • 4 tbsp tamari or soy sauce
  • 1 tbsp maple syrup
  • 2 tsp vegetable oil
  • 2 tsp toasted sesame oil
  • 2 tsp rice vinegar

product used in the recipe

  • 1

    Mix the marinade ingredients together in a bowl.

  • 2

    Slice the pressed tofu into 1½ inch thick slices and cover with the marinade. Leave for 10 mins.

  • 3

    Heat oven to 400°F. Bake marinated tofu on a parchment paper lined baking sheet for 20 mins until golden brown. Allow to cool completely.

  • 4

    Meanwhile, prepare rice per directions on package and then mix with 2 tbsp of rice vinegar and set aside.

  • 5

    Assembly: Cut a square of cling wrap slightly larger than your nori sheet. Place it on the table, place the nori sheet on top with the shiny side down. Wet your hands and grab a tablespoon of rice. Place it in the middle of the sheet and, using your hands, form it into a compacted square.

  • 6

    Layer cabbage, avocado slices, baked tofu, carrots and sriracha, then top with another layer of compacted rice. Don’t over fill it. Gently press down.

  • 7

    Once you’re done with your stack, seal all four corners of the nori sheet on top of the filling. Fold the right corner over the stack, wet the end of the nori sheet with a wet finger and fold the left corner over the stack and ‘glue’ it to the right corner. Repeat with bottom and top corners until you get a small packet.

  • 8

    Finally, gather all the cling wrap over the stack and tie on the top. Repeat the process with the remaining nori sheets. Cut the Onigirazu in half with a sharp knife.

  • 9

    Garnish with sesame seeds as preferred.

product used in the recipe