Do you like sushi? If you do you will like onigirazu too. It’s THE new sandwich trend amongst foodies. It’s easy to make, you can take it in your lunchbox and it is very filling. I made three different versions for the recipe here, but you can also get creative and try your own ingredients. It’s depending on what your fridge has to offer and on your preferences.
It may look a little complicated, but as soon as you have made the first one, you will know how to do it. It is easy and it is fun!
Let’s get started.
QUICK PICKLED RED CABBAGE
(best when prepared a day ahead, but at least 3-4 hours)
* 1 wedge of red cabbage, sliced thinly
* 1/2 cup rice vinegar (genmai su)
* 1/2 cup water
* 2 tbsp sugar, agave or sweetener of your choice
* 1 tsp salt
* 1 clove garlic, crushed with the side of a knife
* 4 nori sheets
* 1 cup sushi rice
* 1 3/4 cup water
* 2 tbsp rice vinegar (genmai su)
* 1 tsp sugar
* 1/2 tsp salt
* 25g baby spinach
* avocado, sliced
* wasabi (optional)
* 1 thick slice tofu for one sandwich
* soy sauce
the sweet potato filling
* 1 medium sized sweet potato
* 1tbsp maple sirup
* 1 tbsp soy sauce
* 2tsp oil
* 2tsp rice vinegar
the tofu scramble eggs filling
* 200g firm tofu
* 100g silken tofu
* salt, pepper
* 1 shallot, chopped
* 1/2 kala namak salt
* pinch of turmeric
* 1 carrot, grated
* 25g baby spinach or romain lettuce
* 3-4 tbsp cooked and peeled edamame
* 4 tbsp pickled red cabbage
* black sesame to sprinkle
quick pickled red cabbage
* Put the cabbage in a clean mason jar and the remaining ingredients in a small pot.
* Bring to a gentle boil, over low heat. When the sugar has dissolved pour it over the cabbage in the jar and push the cabbage down. The liquid should cover everything.
* Set aside for 6-8 hours (at least 3 hours) before consuming.
sweet potato filling
I recommend preparing the sweet potato filling before you start with everything else, because it will take approx. 30-40 min.
* Prepare a baking tray with a sheet of non-stick baking paper and preheat the oven to 200° C. Mix the marinade in a bowl.
* Peel the sweet potato and cut it in slices (about 1/2 – 1 cm). Mix them in the bowl with the marinade until all slices are well covered with it.
* Bake the slices on the prepared tray for 20 min. until soft.
* Cover the rice with water and let it soak for ten minutes then rinse the rice in a strainer thoroughly untill the water comes out clear.
* Put in a pot with the meassured water and close the lid. Bring it to a boil and reduce the heat to the lowest, let it cook for 5 more minutes and turn off the heat. Let it sit for additional 10-15 minutes. Avoid to open the lid during the whole cooking process. Open the lid and let it cool down for about 15 min.
* Prepare the genmai su sauce in a bowl and mix the rice with it until it is well incorporated.
* Cut 1 cm thick slices from a block of firm tofu, one slice per sandwich and fry in a non-stick pan with oil from both sides until golden.
* Transfer to a plate with paper towel to let the exess oil be obsorbed, then remove the paper and drizzle soy sauce on the slices.
scrambled egg filling
* For the scrambled eggs place the tofu block on a shallow plate and mash it with a fork until it is crumbly.
* In a pan start frying the chopped shallot with with approx 1 tbsp oil until glazed, add the tofu crumles and stir. Add a little salt and the turmeric, stir often and fry it for about 2 minutes at medium heat.
* Add the silken tofu and the kala namak and mix everything. Keep on stirring and let it fry for 3-4 minutes, add pepper and salt to taste, let cool down before assembling the onigirazu.
* To prepare the onigirazu and assemble the ingredients, lay a piece of cling film on your working surface. It should be a little larger than a sushi nori sheet. Place the nori sheet (shiny side down) on top and rotate it 45° like shown on the picture above. With wet hands grab a handful of rice and roll it into a ball then press it into the shape of a patty. Place it in the center of the nori sheet press it and form into a square. Season with a thin spread of wasabi if desired.
* Place the ingredients on top, layer after layer. For example spinach, red cabbage, avocado,tofu or for the sweet potato version, red cabbage, avocado,sweet potato, rice. For the scrambled eggs version I used rice, carrot, scrambled eggs, lettuce, red cabbage, edamame and rice. In the very beginning it may be a little hard to manage the topping especially with the top layer rice. But after the second or third time preparing onigirazu it will get easy and you will not even think about anymore. Believe me, it is fun. You can also skip the top rice layer when you use the compact slice of fried tofu. Just try to keep in mind that when you close your sandwich the edges of the nori sheet have to still come together in order to cover everything.
* Fold the right corner over the stack, wet the end and fold the left corner over the stack and stick it to the right corner. Repeat the same thing with the other corners until you get a small packet.
* Finally gather all the cling film over the stack and tie on the top. Put something moderately heavy (like a breadboard) on the onigirazu and set it aside to let the seaweed soften a little. Cut in half with a sharp knife.
* You can store the pickled red cabbage in the fridge for about a week. It goes well with all kind of sandwiches, summer rolls, in buddha bowls or as a topping on avocado toast. It has more micro nutrients than cooked red cabbage, and is a antioxidants bomb.
* The recipe for pickled red cabbage is adopted from the lazicatkitchen.com. a great website for vegan recipes.