Vegan ‘Tuna’ Onigirazu Sushi Sandwich
Onigirazu, or sushi sandwiches, are a great lunch option when you can’t decide between a sandwich or sushi!
These Japanese rice parcels wrapped in nori seaweed are easily adaptable to whatever filling takes your fancy and are far easier to master at home than maki or nigiri for those looking to get their sushi fix at home.
Total Time: 30 minutes
Servings: 4
Total Time: 30 minutes
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- 37.5 37.5 g sushi rice
- 0.25 0.25 Tbsp rice vinegar
- 1 1 sheets nori seaweed
- 1 1 Tbsp vegan siracha mayonnaise
- 0.25 0.25 pack Good Catch Naked in Water plant-based tuna
- 0.5 0.5 Tbsp pickled ginger
- 0.75 0.75 spring onions, finely sliced
- 0.125 0.125 avocado, sliced
- 0.125 0.125 carrot, finely shredded
- 0.75 0.75 radishes finely shredded
- To serve:
- wasabi
- soy sauce
- pickled ginger
Method
- Cook the rice as per packet instructions. Tip out on to a plate, sprinkle with the rice vinegar and leave to cool.
- Lay a sheet of nori seaweed out on a clean dry work surface. Divide the rice into 8 roughly equal portions. Wet your hand a little, and shape a portion of rice into a roughly 8cm square and place in the centre of the nori sheet.
- Top with a dollop of siracha mayonnaise and spread it out evenly on top of the rice. Add roughly a quarter of the carrot, radish, spring onion, pickled ginger, Good Catch plant-based tuna and avocado.
- Shape another square of rice and place on top. Fold in the edge of the nori sheet to wrap the rice and filling into a neat square. Dab a wet finger along the edges of the seaweed to seal it all in.
- Wrap and chill before eating!
