Japanese Vegan Sushi Sandwiches
Ingredients
- 4 nori sheets
- about 4 cups of cooked sushi rice
- 1 avocado, sliced
- 25 g / 1 oz baby spinach
- red cabbage, shredded and pickled
- Sriracha or vegan mayo
Optional fillings
- tofu katsu
- sweet potato disc
Preparation
Cut a square of cling film slightly larger than your nori sheet and place it on the table. Place the nori sheet on top with the shiny side down and rotated 45 degrees in relation to the cling film.
Wet your hands and keep a small bowl of water handy. Grab a handful of rice and place it in the middle of the sheet. Form it into a compacted square about 9 cm by 9 cm, making the layer even and compacted. Season well with salt.
Place the remaining ingredients on top. For the tofu onigirazu, add a layer of spinach, avocado slices, Sriracha, and tofu katsu. For the sweet potato onigirazu, use a layer of pickled cabbage, avocado slices, Sriracha, and a sweet potato disc.
Cover all the ingredients with another layer of compacted rice.
Seal all four corners of the nori sheet over the filling. Fold the right corner over the stack, wet the end of the nori sheet with a wet finger, and fold the left corner over to glue it to the right corner. Repeat with the bottom and top corners until you get a small packet.
Gather all the cling film over the stack and tie it on 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.
Tips
To make the top rice layer easier, create it on lightly oiled aluminum foil and place it on the stack before peeling off the foil. You can also use a special onigirazu mould for better compaction.
