Description
Onigirazu is a Japanese-styled sandwich that is perfect for travelling or picnic. This version of Onigirazu is made with tofu katsu, veggies and wrapped nicely in a Japanese bento box.
Ingredients
Units
Scale
Tofu Katsu
- 400 g firm or medium firm tofu
- 1/2 cup all-purpose flour
- 2 tbsp baking powder
- 1/4 cup water
- 1 tsp salt
- 1 cup panko breadcrumbs
- oil for frying
Other Toppings
- 2 servings sushi or short-grain rice
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 4 sheets nori seaweed
- 1/2 cucumber
- 1 carrot
- radish
- tonkatsu sauce (or vegan sriracha mayo)
Instructions
Make the Katsu Curry
- Pat dry the tofu and cut into thin slices.
- In a bowl or deep plate, mix together the flour, baking powder, salt and water. In another bowl, add the panko breadcrumbs.
- Coat the tofu in the first plate, then coat with breadcrumbs.
- Fry the tofu in oil until both sides are golden and crispy.
Make the rice
- Cook the sushi rice according to package instruction.
- Add the mixture of rice vinegar and water to the rice and mix.
Prepare the other toppings
- Cut the cucumber, carrot, and radish into thin slices.
Assemble the Tofu Katsu Onigirazu
- Lay the nori on your working station (rough side up).
- Add a spoonful of rice to the middle of the nori and use a spoon to shape it into a compact square.
- Layer the other ingredients on top of the rice in the order that you like. I started with adding the tofu katsu, the sauce, cucumber, carrot, raddish. Lastly, add a thin layer of rice on top.
- Fold all corners of the nori on top of the filling to wrap it tightly. You can wrap a baking paper or plastic wrap around the Onigirazu to make the wrap tighter.
- Use a sharp knife to cut in half and enjoy!
Notes
You can keep the Onigirazu in the fridge for 2-3 days. Make sure to wrap it with a baking paper or plastic wrap to avoid the rice from being dried out.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Japanese