This vegan sushi sandwich, or onigirazu, is so delicious, filling, and perfect for on-the-go. It’s a fun way of combining Japanese sushi rolls and the concept of American sandwiches. They are actually pretty easy to make and you can fill them with whatever you like too!

For these sushi sandwiches, I filled them with seasoned rice, tofu katsu, pickled red cabbage, carrots, avocado, and Spero smoked salmon sunflower cream cheese. It is so yummy and hearty! You can definitely switch up the fillings and make it your own. I think sweet potatoes or a teriyaki sauce would be amazing in an onigirazu too!

Wrapping these sushi sandwiches can seem a little intimidating at first, but once you get the hang of it, it’s actually really easy! If you are taking it on-the-go or making it ahead of time, I would wrap them in plastic cling wrap so they stay fresh and intact. Place it in the fridge and let it come to room temperature when you want to eat it.

Let me know if you prefer a sushi sandwich or roll! If you make this onigirazu, tag me @nutsaboutgreens on Instagram so I can see your creations!

Ingredients

Sushi Rice

2 rice cooker cups (300 g)
1/4 cup unseasoned rice vinegar
2 tbsp pure organic cane sugar
scant 1 tsp sea salt

Tofu Katsu

400 g extra firm tofu, drained and pressed
1/2 cup all-purpose flour (use GF flour if needed)
1 1/2 tbsp cornstarch
2 tsp sea salt, divided
1/2 tsp paprika
1/2 cup water
1 cup breadcrumbs (use GF if needed)
1/2 tsp garlic powder

Sushi Sandwich

avocado
carrots
pickled red cabbage
Spero Smoked Salmon Sunflower Cream Cheese
tofu katsu
4 sheets nori
prepared sushi rice

Instructions

To make the sushi rice, cook rice according to package’s directions. I used 2 rice cooker cups, which is different than two regular cups. I cooked my rice in my rice cooker.
While the rice is cooking, make the sushi vinegar. Combine the vinegar, sugar, and salt in a small pot and simmer until sugar dissolves, stirring constantly. Or you can place it in the microwave for 1 minute and stir until sugar is dissolved. Place in the fridge or leave out on the counter to cool.
After rice is done and while it is hot, pour cooled sushi vinegar over the top. Use a rice paddle and slice the rice a few times everywhere to mix in the vinegar. Gently flip the rice with the paddle after a few slices and repeat (slice and flip) until the vinegar is incorporated the rice has cooled a little. Cover with a damp towel or paper towel over the rice for 45 minutes to an hour before using the rice.
While the rice is cooling, prepare the tofu katsu. Carefully slice the pressed tofu into 3 square slabs. You’ll end up with a few skinny strips of tofu because the tofu is rectangular to begin with. Prepare batter by adding the flour, cornstarch, 1 tsp salt, and paprika to a large shallow bowl. Whisk to combine. Add the water and whisk until a very thick pancake-like batter forms. In another shallow bowl or plate, add the breadcrumbs, 1 tsp salt, and garlic powder. Stir until combined.
Preheat air fryer to 400 degrees F. You can also pan fry the tofu katsu in a little bit of oil. If using the oven, preheat to 400 degrees F and line a baking pan with a silicone mat or parchment paper.
Dip each tofu in the batter, then in the breadcrumbs. Place in the air fryer (make sure to spray the basket). Air fry for 12 minutes, or until golden brown and crispy. If pan frying, pan fry on medium high heat in some oil until crispy on both sides. If baking, bake for 30-40 minutes until golden.
Now assemble your sushi sandwich. Place one sheet of nori, shiny side facing down, at an angle so it is like a diamond in front of you. Have a small bowl of water next to you so you can dip your fingers in it. This prevents the rice from sticking to your fingers.
Place a good amount of rice in the middle in the square shape and size of your tofu katsu. Pack rice down with the rice paddle or your fingers (make sure to dip your fingers in water). Next, spread a generous amount of the Spero smoked salmon sunflower cream cheese. Add your veggies (I did pickled red cabbage, avocado, and carrots) on top. Place one tofu katsu on top of the veggies. Add a little bit of rice on top of the tofu. This helps the nori stick to it when you wrap it.
Now it is time to wrap it up. Pull the opposite sides of the nori sheet towards the center, pressing it down and “gluing” it together with some water and rice if needed. Tuck and fold in the sides when you are pulling up the corners. Carefully flip the sandwich over to secure everything in place. Slice down the middle and enjoy!
If you have leftovers, tightly wrap it up in cling/plastic wrap and place in the fridge. Let it come to room temperature when you want to eat it.

Servings: 4

Author: valeria.chao

Vegan Sushi Sandwich (Onigirazu)