“Sushi” Sandwich (Onigirazu)

Like sushi, but easier to make, these sandwiches are a great Japanese lunch idea! Onigirazu literally means “no squeezing” or “no shaping” – making “Onigiri” involves squeezing and shaping rice, whereas this is not required when making “Onigirazu”, hence the “razu”, meaning “without” or “none”.

“Sushi” Sandwich (Onigirazu)

Course

Main Course
Prep time

45 Mins
cook time

20 Mins
servings

6
Author

@naturallyzuzu

Ingredients

7oz firm tofu, pressed
15oz bag Lotus Foods Organic Jade Pearl Rice™
2 tbsp rice vinegar
6 nori sheets
1 avocado, sliced
1 cup purple cabbage, shredded
1 cup carrots, shredded
2-3 tbsp sriracha
1 tsp black sesame seeds, for garnish

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

Organic Jade Pearl Rice™

1

Mix marinade ingredients together in a bowl.
2

Slice tofu into 1½-inch thick slices and cover it 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, then mix with 2 tbsp of rice vinegar and set aside.
5

Cut a square of cling wrap slightly larger than nori sheet. Place on table, place nori sheet on top with shiny side down. Wet hands, grab a tablespoon of rice, place in middle of the sheet and use hands to form 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. Gently press down.
7

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, then 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. Garnish with sesame seeds, as preferred.