Onigirazu are japanese “sushi sandwiches”. They are perfect for a brunch, a picnic or to take to work and the best part is that you can fill them with all your favorite ingredients!
Tofu katsu is a pan-fried panko-crusted tofu. Panko is a particular asian type of bread crumbs that you can find in asian stores. You can replace it with regular bread crumbs.
I love to fill my onigirazu with lots of veggies and fruits (this time I used mango, so yum!). You can cook regular sushi rice or mix it with some healthier grain like quinoa or Kaniwa seeds (these are very similar to quinoa). I usually don’t add any salt to the rice because the filling is tasty enough to me.
Tofu Katsu Onigirazu
Ingredients for the tofu katsu
- 200 grams firm tofu
- 60 ml/ 1/4 cup soy sauce
- 2 tbsp all purpose flour
- 1/2 cup aquafaba or 1/2 cup corn starch dissolved in 1/2 cup water or 1 egg
- 1/2 to 1 cup panko or regular bread crumbs
- sunflower oil for frying
- 200 grams sushi rice
- 20 grams /2 Tbsp Kaniwa seeds optional
- 4 nori sheets
- 1/2 cup carrots, grated
- 1/4 cup pickled beetroot
- handful baby spinach
- 1/4 of a cucumber
- 1/4 of a mango
Make the rice
- In a large bowl, wash the sushi rice with lots of water. Drain and rinse several times, until the water is clear. This is very important to make the rice sticky enough to hold its shape.
- Cook the rice according to the package instructions. I like to cook the rice into a steamer. Let it cool down completely. If you chose to use the kaniwa seeds, cook them together with the rice, or cook them apart and combine them once cooked.
Make the tofu katsu
- Drain the tofu: Wrap the tofu with paper towel and place it on a plate. Weigh it down with a heavy object for 30 mins to drain the water.
- Cut tofu horizontally (about 7 mm thick), then into 12 even pieces.
- Pour some soy sauce into a medium bowl and add the tofu. Cover each piece with the soy sauce and leave it to marinate for 30 mins.
- Prepare three large plates, one with plain flour, another with chickpea brine and the third one with breadcrumbs.
- Coat each tofu square in flour, then in chickpea brine and finally in breadcrumbs. Make sure you press each side of the piece into the flour and breadcrumbs well to achieve an even coating on all sides.
- In a non-stick frying pan, heat some sunflower oil on medium high heat.
- Cook the tofu pieces on both sides until golden brown and crispy. Remove from the pan and wrap into paper towel to remove oil excess.
Assemble the onigirazu
- Prepare the ingredients for the filling: cut the cucumber and mango in thin slices, grate the carrots, wash and dry the baby spinach.
- On a smooth surface, place the nori sheet, glossy side down.
- Place about 2 tbsp of rice in the center, and form a square shape perpendicular to the edges.
- Add a thin layer of each ingredient and finish with another square of rice.
- Fold the edges of the nori sheets to close the onigirazu. Wrap in plastic paper and place in the fridge for half an hour so that the seaweed becomes softer.