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Onigirazu (Japanese Sushi Sandwich) with Crispy Tofu and Chilli Garlic Mayo
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Onigirazu (Japanese Sushi Sandwich) with Crispy Tofu and Chilli Garlic Mayo

40 minServes 2Nutri-Score C€€
from @alfiecooks34 imports0 cooked
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what you need

Ingredients

2 people
  • sushi rice (rinsed until water runs clear)Grains200 g
  • rice vinegar (for seasoning the rice)Pantry30 ml
  • sugarPantry10 g
  • saltSpices3 g
  • firm tofu (pressed and cut into strips)Fresh250 g
  • cornstarch (for coating the tofu)Pantry30 g
  • vegetable oil (for frying)Pantry30 ml
  • mushroom vegetarian stir fry sauce (for glazing the tofu)Pantry40 ml
  • nori sheetsPantry2 pieces
  • cucumber (cut into thin batons)Produce100 g
  • carrot (cut into thin batons)Produce80 g
  • avocado (sliced)Produce1 piece
  • mayonnaisePantry60 g
  • chilli garlic sauce (for the dip)Pantry20 ml
  • sesame seedsNuts & seeds10 g

per serving

Nutrition

735kcal

Carbs
95 g
Proteins
19 g
Fat
31 g
Adapt tools

what you’ll use

Tools

  • Saucepan
  • Frying pan
  • Mixing bowl
  • Stovetop

step by step

Method

  1. Cook and season the rice

    • Rinse the sushi rice and cook it in a saucepan until tender.
    • Stir the rice vinegar, sugar and salt into the warm rice and let it cool slightly.
    Step 1

  2. Make the crispy tofu filling

    • Press the tofu, cut it into strips and coat in cornstarch.
    • Fry the tofu in vegetable oil until golden and crispy.
    • Glaze the tofu with the mushroom vegetarian stir fry sauce.
    Step 2

  3. Prepare the fillings and dip

    • Cut the cucumber and carrot into thin batons and slice the avocado.
    • Mix the mayonnaise with the chilli garlic sauce for the dip.
    Step 3

  4. Assemble the onigirazu

    • Lay a nori sheet on a sheet of wrap, spread rice in the centre and top with tofu, cucumber, carrot and avocado.
    • Fold the corners of the nori in to form a tight square parcel and wrap firmly.
    • Repeat with the remaining nori and fillings, then sprinkle with sesame seeds.
    Step 4

  5. Slice and serve

    • Let the parcels rest briefly, then cut in half with a wet knife.
    • Serve with the chilli garlic mayo dip.
    Step 5
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