Tofu Onigirazu is a delightful vegan twist on the traditional Japanese sushi sandwich. It features marinated and pan-fried tofu along with creamy avocado and crisp cucumber, all wrapped in seasoned sushi rice and nori seaweed.
Ingredients: 200g firm tofu, sliced into rectangles. 4 nori seaweed sheets. 2 cups cooked sushi rice. 1 avocado, sliced. 1 cucumber, julienned. 4 tbsp vegan mayonnaise. 2 tbsp soy sauce. 1 tbsp rice vinegar. 1 tsp sesame oil. Salt and pepper to taste.
Instructions: In a bowl, mix soy sauce, rice vinegar, sesame oil, salt, and pepper. Marinate tofu slices in the mixture for 15 minutes. Heat a non-stick pan over medium heat. Cook tofu slices for 2-3 minutes on each side until golden brown. Lay out a sheet of nori on a clean surface. Place a portion of cooked sushi rice on the nori and spread evenly. Place tofu slices, avocado slices, and cucumber on top of the rice. Spread vegan mayonnaise on top. Cover with another layer of sushi rice. Fold the sides of the nori sheet over the filling, creating a square package. Repeat for the remaining ingredients. Wrap each Onigirazu tightly in plastic wrap and let it sit for a few minutes to set. Unwrap and slice each Onigirazu in half before serving.
Prep Time: 30 minutes
Cook Time: 10 minutes
David Akiba
