I absolutely love Japanese food and any combination of rice and seaweed! Since it’s summer now, I’ve been making sushi sandwiches for my outdoor lunchbox.
Onigirazu is a Japanese-styled sandwich that I like to call the lazy version of sushi. It’s an easy, filling meal option, while being super yummy and indulgent. Additionally, Onigirazu is very customizable. You can swap the recommended ingredients here for what you have available. I normally fill mine with veggies and either tofu teriyaki or tofu katsu.
Ingredients and Substitutions
There are my favorite ingredients to add to my Tofu Katsu Onigiri:
Sushi rice or short-grain rice: this is a non-negotiable. I like to mix the rice with vinegar and sugar after cooking to make it more sushi-like.
Tofu Katsu: you can swap this with tofu teriyaki or other types of plant-based protein sources like mashed chickpeas (to imitate vegan ‘tuna’), edamame or mock meat.
A combination of carrots, cucumber and radish: these veggies make the wrap more colorful and vibrant. Alternatively, you can also use lettuce, shredded white or red cabbage. Pickled radish or red onions would also work well here!
Perfect to take for picnics or travelling
I’ve been making the Tofu Katsu Onigirazu in my traditional Japanese Bento Box and taking it to outdoor gatherings or picnics. Since it can be eaten cold, it’s perfect for travelling on warmer summer days.
How to wrap the Onigirazu
This recipe uses the traditional method of wrapping Onigirazu, with each layer of ingredients stacked on top of each other and folded the sides. To make it look like layers of sandwich, each ingredient is shaped into a compact square in the middle of the nori sheet. The trick is to make each layer as thinly as possible, as too many fillings can make the sushi sandwich harder to wrap. I also created a recipe with a ‘cheat’ method of Onigiri using the Tortilla Hack, this method makes the wrapping process much easier.