why make this recipe
Vegan Onigirazu is a fun and creative way to enjoy a sushi-inspired meal. It’s easy to make and packed with flavor. This dish not only satisfies your cravings for sushi but also embraces a plant-based diet. With fresh ingredients and a unique presentation, it’s perfect for lunch, dinner, or a quick snack. Plus, it’s a great way to use up leftover rice or veggies you have in your fridge!
how to make Vegan Onigirazu
Ingredients
- 400 g firm or medium-firm tofu
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sugar
- 2 cups short-grain rice
- 2 1/2 cups of water
- 1 medium avocado, sliced
- 4 sheets nori seaweed
- 1 small carrot, sliced into thin strips
- 1 cucumber, sliced into thin strips
- Vegan sriracha mayo (optional)
- Sesame seeds (optional)
Directions
Make the rice: Rinse the short-grain rice under cold water until the water runs clear. Combine the rice and water in a pot, bring to a boil, then reduce the heat to low and cover. Cook for about 20 minutes or until the rice absorbs all the water. Once done, fluff the rice with a fork and let it cool slightly.
Make the Teriyaki Tofu: While the rice cooks, cut the tofu into slices. In a pan, heat a little oil over medium heat. Add the tofu and cook until golden brown on both sides. In a small bowl, mix soy sauce, mirin, and sugar. Pour this mixture over the tofu and cook until the sauce thickens and coats the tofu.
Assemble the Sushi Sandwich: Lay a sheet of nori on a clean surface. Place a scoop of rice in the center, followed by a piece of teriyaki tofu, avocado slices, carrot strips, and cucumber strips. If desired, add a drizzle of vegan sriracha mayo and sprinkle with sesame seeds. Fold the nori over the filling to form a sandwich shape. Repeat with the remaining ingredients.
how to serve Vegan Onigirazu
Vegan Onigirazu is best served fresh. You can cut it in half to reveal the colorful filling. Pair it with some pickled ginger or more vegan sriracha mayo on the side for dipping. It’s great for lunch, picnics, or a quick dinner!
how to store Vegan Onigirazu
If you have leftovers, you can store the assembled Onigirazu in an airtight container in the fridge for up to a day. However, the nori may become a bit soft. It’s best to keep the ingredients separate and assemble them right before eating to maintain the crunchiness of the nori.
tips to make Vegan Onigirazu
- Use any vegetables you like or have on hand; bell peppers, radishes, or leafy greens can be great additions.
- You can marinate the tofu for a few hours for a more intense flavor.
- For added crunch, consider including some toasted nuts or seeds in the filling.
variation
Feel free to swap the tofu for your favorite protein, such as tempeh or chickpeas. You can also try different sauces, like a spicy peanut sauce or teriyaki, to give it a twist.
FAQs
Q: Can I make Vegan Onigirazu gluten-free?
A: Yes! Use gluten-free soy sauce or tamari for the teriyaki tofu.
Q: How long does it take to prepare this recipe?
A: It typically takes about 30-40 minutes to make Vegan Onigirazu, depending on your cooking speed.
Q: Can I freeze Vegan Onigirazu?
A: It’s best not to freeze it after assembly, but you can freeze the cooked rice and tofu separately and assemble when ready to eat.
Enjoy your tasty and colorful Vegan Onigirazu!
Vegan Onigirazu
Ingredients
Main Ingredients
- 400 g firm or medium-firm tofu
- 3 tbsp soy sauce Can use gluten-free soy sauce or tamari for gluten-free option.
- 2 tbsp mirin
- 1 tbsp sugar
- 2 cups short-grain rice
- 2.5 cups water
- 1 medium avocado sliced
- 4 sheets nori seaweed
- 1 small carrot sliced into thin strips
- 1 small cucumber sliced into thin strips
- to taste vegan sriracha mayo optional
- to taste sesame seeds optional
Instructions
Preparation
- Combine the rice and water in a pot, bring to a boil, then reduce the heat to low and cover. Cook for about 20 minutes or until the rice absorbs all the water. Once done, fluff the rice with a fork and let it cool slightly.
Cooking
- In a small bowl, mix soy sauce, mirin, and sugar. Pour this mixture over the tofu and cook until the sauce thickens and coats the tofu.
Assembly
- If desired, add a drizzle of vegan sriracha mayo and sprinkle with sesame seeds. Fold the nori over the filling to form a sandwich shape. Repeat with the remaining ingredients.