Calling all sushi lovers! Have you ever heard of onigirazu, also known as a sushi sandwich? As the name suggests, it’s a love child of a western sandwich and a Japanese sushi roll. It’s quite easy to make, it travels well, and being sushi’s distant cousin, it’s naturally gluten-free and very filling too.
Don’t be intimidated by the length of this recipe. In my usual style, I went for two different fillings (tofu and sweet potato) in my onigirazu and so I felt the need to explain in detail how to go about making either of them (2 ways!), which makes the recipe SEEM extremely fussy and complicated. It’s not. Choose either filling, decide whether you want the sinful, fried version of your core ingredient or the healthier, baked one and you can start pumping out these beauties like a (lady) boss! 🙂 It’s okay, you can thank me later – call me old-fashioned but I’m not keen on the whole talking while chewing business 😉 .
2 x 200 g / 7 oz firm tofu, pressed** tamari or soy sauce 1 cup aquafaba (reduced so that it resembles an egg white) 1-2 cups panko breadcrumbs (GF breadcrumbs for GF version) all purpose flour or cornflour (for GF version) 2 cups frying oil (for fried version only)
SWEET POTATO VERSION
1 large sweet potato 1 tbsp tamari (GF) or soy sauce 1 tbsp maple syrup 2 tsp neutral oil 1 tsp toasted sesame oil 2 tsp rice vinegar
QUICK PICKLED RED CABBAGE (optional)
a wedge of red cabbage, sliced thinly ½ cup rice vinegar 2 tbsp sugar or maple syrup 1 tsp fine sea salt 1 clove of garlic, crushed with the side of a knife
TOFU KATSU VERSION SWEET POTATO VERSION ASSEMBLY QUICK PICKLED RED CABBAGE (optional)
