• Course

    Main Course

  • Prep time

    45 Mins

  • cook time

    20 Mins

  • servings



  • 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.

product used in the recipe

Organic Jade Pearl Rice™