Tofu Veggie Onigirazu (Sushi Sandwich)

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”.

Tofu Veggie Onigirazu (Sushi Sandwich)

Course

Main Course
Prep time

45 Mins
cook time

20 Mins
servings

4
Author

@naturallyzuzu
Video & Images by

@anettvelsberg

Ingredients

16oz firm tofu, pressed
1½ cups Lotus Foods Organic Jade Pearl Rice™
1½ tbsp rice vinegar or sushi vinegar
4 nori sheets
1 avocado, sliced
1 cup purple cabbage, shredded
1 cup carrots, shredded
2-3 tbsp sriracha
1 tsp black sesame seeds (optional, 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

Combine marinade ingredients in a bowl.
2

Slice tofu into 1-inch thick slices and cover with the marinade. Leave for 10 mins.
3

Heat oven to 400°F. Bake tofu on a baking sheet lined with parchment paper for 20 mins until golden brown. Allow to cool.
4

Meanwhile, cook rice according to directions on package, then mix with rice vinegar/sushi vinegar, and set aside.
5

To assemble, cut a square of cling wrap slightly larger than a nori sheet. Place on a table, then place a nori sheet on top, shiny side down. Wet hands, grab a handful of rice, place in middle of the sheet, and form into a compacted square.
6

Layer cabbage, avocado, tofu, carrots, and sriracha, then top with another layer of compacted rice. Do not over fill. Gently press down.
7

Seal all 4 corners of each 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 to form a small packet.
8

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