4 nori sheets
about 4 cups of cooked sushi rice
1 avocado, sliced
red cabbage, shredded and quick pickled
Sriracha or vegan mayo
TOFU KATSU VERSION:
2 x 200gm firm tofu, pressed
tamari or soy sauce
2 cups panko breadcrumbs
all purpose flour or cornflour
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
- Set the oven to 200° C and line a baking tray with baking paper. Toast panko breadcrumbs in a small pan until golden (they will gain more colour in the oven). Cut each tofu block into two 50% thinner blocks. Sprinkle tofu with some soy sauce (or tamari) or you can season the flour with plenty of salt instead. Drag tofu in flour making sure that the entire surface area has been coated. Dip the tofu in the gelatinous aquafaba and finally drag it in the pre-toasted breadcrumbs. Brush a bit of oil on the baking paper underneath the tofu and bake for about 30 minutes (until crisp and dry) flipping the pieces to the other side half way through.
SWEET POTATO VERSION
- BAKED – Set the oven to 220° C and line a baking tray with baking paper. Mix all the remaining ingredients together in a small bowl. Cut the middle (widest) section of your sweet potato, peel it and slice into ½ cm / 0.2″ slices. Brush each slice with the marinade and place the slices on the prepared baking tray. Bake for about 20 min (until soft), flipping the slices to the other side halfway through.
- You can also make sweet potato into a katsu like in this recipe.
- Cut a square of cling film slightly larger than your nori sheet. Place it on the table, place the nori sheet on top like a diamond in the middle.
- Wet your hands and grab a handful of rice. Place it in the middle of the sheet and using your hands form it into a compacted square (about 9 cm / 3.5 ” by 9 cm / 3.5 “). Try to make that layer as even and compacted as possible.
- Place remaining ingredients on top. For the tofu onigirazu, 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. You can add another layer of compacted rice but this final layer is made easier using an onigirazu mould.
- Once you are done with your stack, seal all four corners of the nori sheet on top of 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 the stack and ‘glue’ it to the right corner. Repeat the same thing with bottom and top corners until you get a small packet.
- Finally gather all the cling film over the stack and tie on the 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.