Part sushi, part sandwich, part rice ball, onigirazu is shaped into a flat rectangle with fillings inside of rice inside of nori.
By varying the fillings, you can have combos that are good for breakfast, lunch or dinner!
Ingredients
- 4 full size nori sheets
- 4 cups cooked short grain white sushi or brown rice
- Small sweet potato – about ½ lb
- Small strip kombu seaweed (1 inch x 3 inches)
- 1 large avocado
- 7-8 oz. package marinated tofu
- 4 cups spinach, arugula and/or mizuna greens
- 1 Tbsp fresh lime juice
- 2 ½ Tbsp olive oil
- 2-3 Tbsp warm water
- 1 Tbsp tahini
- 1 Tbsp maple syrup
- 1 tsp white miso paste
- Toasted sesame seeds
- Salt/Pepper
Directions
- Peel and slice sweet potato into ½-inch slices. Place in small saucepan with kombu and add water to cover by 1 inch. Bring to a boil and simmer until sweet potato is soft but still firm enough not to fall apart. Remove sweet potato from water and set aside. Kombu can be sliced/diced into small pieces and used during onigirazu assembly, or discarded/composted.
- To a small bowl, add 2 Tbsp warm water, tahini, miso paste. Mix to combine. Add maple syrup, lime juice and olive oil. Add more warm water to achieve desired consistency.
- Open marinated tofu package over a small bowl and remove pieces. Slice pieces in half lengthwise, and then again if needed in order to get four equal slices. Set aside.
- Open avocado, remove pit and cut flesh lengthwise into slices. Keep slices in half-shells until assembly to make things easier/cleaner.
- Divide rice into four equal portions and arrange all ingredients for onigirazu assembly.
- On a clean work surface, place a sheet of plastic wrap and then a piece of nori, shiny side down, with a corner facing towards you so it’s oriented like a diamond.
- Take half of one rice portion and spread it in the center of nori, creating a 4-inch square or a little smaller. Corners of rice square will be pointing towards long sides of nori sheet and not corners. Add fillings one by one on top of rice, finishing with a sprinkle of toasted sesame seeds. Place another layer of rice on top of fillings, making sure this layer is covering fillings.
- Fold corners of nori over filling to make a square shape and wrap the onigirazu tightly with the wrap it’s sitting on. Let it sit for a few minutes and then cut the entire bundle in half with a slightly moistened sharp or serrated knife. Drizzle/dip sauce over it as you eat.