Crispy Tofu Onigirazu Sushi Sandwiches
Japanese-inspired nori-wrapped rice sandwiches filled with crispy panko-coated tofu katsu, fresh avocado, spinach, and tangy pickled cabbage. Choose between baked or fried preparation, with optional sweet potato variation. Requires advance preparation of pickled vegetables and tofu coating.
Ingredients
- 4 nori sheets
- 4 cups cooked sushi rice
- 1 avocado, sliced
- 1 oz baby spinach
- red cabbage, shredded and pickled(optional)
- Sriracha or vegan mayo
- 2 x 200 g firm tofu, pressed
- tamari or soy sauce
- 1 cup aquafaba, reduced to egg white consistency
- 1 to 2 cups, panko breadcrumbs
- all purpose flour or cornflour, for coating
- 2 cups frying oil, for fried version only(optional)
- 1 large sweet potato(optional)
- 1 tbsp tamari or soy sauce(optional)
- 1 tbsp maple syrup(optional)
- 2 tsp neutral oil(optional)vegetable oil1:1cookingFull guide →
- 1 tsp toasted sesame oil(optional)
- 2 tsp rice vinegar, for marinade(optional)
- red cabbage, sliced thinly(optional)
- ½ cup rice vinegar, for pickling(optional)
- 2 tbsp sugar or maple syrup, for pickling(optional)
- 1 tsp fine sea salt, for pickling(optional)
- 1 clove garlic, crushed(optional)
Instructions
- 1
Prepare pickled cabbage by placing shredded red cabbage in a sterilised jar. Combine rice vinegar, sugar or maple syrup, sea salt, and crushed garlic in a pot, bring to a gentle boil over low heat, pour over cabbage and stir. Set aside for 6-8 hours.
- 2
Prepare tofu katsu by cutting pressed tofu blocks in half to 50 percent thickness. Season tofu with soy sauce or tamari, or season the flour with salt instead. Coat tofu in flour, ensuring entire surface is covered.
- 3
Dip flour-coated tofu in gelatinous aquafaba, then drag through pre-toasted panko breadcrumbs. For baked version: preheat oven to 400°F, brush oil on baking paper, arrange tofu, and bake for about 30 minutes, flipping halfway through until crisp. For fried version: heat 2 cups frying oil in pot, carefully lower tofu one piece at a time, and fry for about 3 minutes per side, then drain on kitchen towel.
- 4
Prepare sweet potato katsu by preheating oven to 425°F. Mix tamari or soy sauce, maple syrup, neutral oil, sesame oil, and rice vinegar. Peel and slice sweet potato widest section into ¼" slices, brush with marinade, place on baking paper, and bake for about 20 minutes, flipping halfway through.
- 5
Assemble onigirazu by placing cling film on table larger than nori sheet. Place nori shiny side down, rotated 45 degrees on cling film. Wet hands and form a handful of rice into a compacted 3 ½" square in the centre. Season with salt.
- 6
Layer fillings over rice base: spinach, avocado slices, Sriracha or vegan mayo, and either tofu katsu or sweet potato disc. Cover filling with another layer of compacted rice. Optional hack: create top rice layer on lightly oiled aluminium foil, place on stack, then peel foil away.
- 7
Fold right corner of nori over stack, wet nori edge with wet finger, fold left corner over and seal to right corner. Repeat with top and bottom corners until nori fully wraps stack. Gather cling film over top and tie. Place moderately heavy object on top and set aside to allow seaweed to soften. Cut in half with sharp knife.
Tips
Toast panko breadcrumbs in a small pan until golden before coating tofu for better texture development
Keep a small bowl of water handy when assembling to wet hands frequently for easier rice handling
Oiling the aluminium foil under the top rice layer prevents sticking and makes layering easier
Allow pickled cabbage to sit for the full 6-8 hours for optimal flavour development
A sharp knife produces cleaner cuts when slicing the finished onigirazu in half
Good to Know
Refrigerate in airtight container up to 2 days. Pickled cabbage keeps refrigerated up to 1 week in brine.
Prepare pickled cabbage 6-8 hours or up to 1 week ahead. Cook sushi rice, prepare tofu katsu, and cook sweet potato up to 1 day ahead. Assemble immediately before serving for best texture.
Serve immediately after assembly while seaweed is still slightly soft and rice is fresh. Pair with soy sauce or tamari for dipping.
Common Mistakes
Don't skip pre-toasting panko breadcrumbs to avoid soggy coating in final product
Don't pack rice layers too aggressively to avoid squashing delicate fillings
Don't skip the resting period under weight to avoid nori remaining too brittle and difficult to cut cleanly