Vegan Tofu Onigiri Sandwich with Miso Sauce Recipe

Onigiri sandwiches are like giant burgers made from sushi, what is not to love!

A perfect way for sushi lovers to recreate their favourite sushi experience at home, but in a way that is really satisfying and far less fiddly.

In this recipe, we have filled our sandwich with crispy tofu, and our Sweet & Savoury Miso Sauce, but feel free to play around with whatever fillings take your fancy once you have got this nailed. Getting a crispy panko crumb works best by using some whisked egg, but don’t worry we have included a way of getting the perfect crispy coating that is totally vegan as well.

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Vegan Tofu Onigiri Sandwich

( 0 reviews )

Servings -2+

Author Bonnie Chung

Prep time

15 Min

Cook time

30 Min

Total time

45 Min

The perfect Onigiri sandwiches are packed full of contrasting colours and textures. Crispy panko tofu, crunchy purple cabbage, sweet and vibrant mango, you can add whatever tasty veg you want but make sure it is fresh and colourful!

IngredientsUSMetric

• 120 g Japanese sushi rice
• 250 ml Water
• 1 tbsp Rice Vinegar
• 1 tsp Caster Sugar
• 200 g Firm Tofu pressed and drained for 20min then cut in half lengthways
• 30 g Panko breadcrumbs
• 1 Egg or replace with the vegan option below
• 50 g Red cabbage finely sliced
• 50 g Spinach
• 1 Avocado sliced into quarters
• 50 g Mango optional
• 2 Small roasted red peppers from a jar or grilled fresh red pepper that’s been cooled
• 3 tbsp Vegetable oil
• 2 sheets Nori seaweed Large squares
• 2 tsp Miso Tasty's Sweet & Savoury Miso

Vegan option, in place of the egg

• 1 tsp cornflour
• 1 tbsp water

Instructions

1. First make your rice; boil the rice in a pan of water with the lid off, until the rice has absorbed about 90% of the liquid. Then close the pot with a lid and turn off the heat to allow the rice to steam and absorb the rest of the water.
2. After 10 minutes open up the lid and fluff it up with a wooden spoon and put the lid on again for a further 5 minutes. Take the rice out of the bowl and into a fresh mixing bowl to cool. To help it cool quicker, fan it, or leave it by an open window with a breeze to quickly cool it down.
3. Meanwhile, make your seasoning for the rice by mixing the sugar and the vinegar together and then pouring it into the rice and give it another mix through. Once the rice is cool to handle you are ready to make the onigri sandwiches.
4. Next, organise the panko breadcrumbs, whisked egg (for the vegan option, see section below) and the tofu slices on to separate plates and bowls.
5. Take one slice of tofu, dip it into the whisked egg (or the vegan option) then into the panko breadcrumbs ensuring the tofu is completely covered before carefully placing it on one side. Repeat for the other tofu slice.
6. In a large frying pan heat up the oil and then fry the tofu on all sides until golden and crispy. Leave to cool on a kitchen paper towel.
7. On a large chopping board, lay out a large piece of cling film to cover it, then lay out 1 piece of the nori seaweed on top.
8. Add a square of rice measuring about 2.5 inches x 2.5inches, and about 1cm thick.
9. Drizzle 2 teaspoons of Miso Tasty Sweet & Savoury Miso over the rice, and then lay 1 tofu piece on top.
10. Next, lay your colourful veg toppings on. We love spinach, slices of avocado, red pepper, purple cabbage, sliced mango - anything with a contrasting texture and bright colour!
11. Then finish with another layer of rice like before.
12. To close the sandwich, bring in all 4 corners of the nori seaweed like an envelope and then bring in the cling film to hold it all in place. Flip the sandwich so that it is bottom side down, whilst you repeat all the steps above for the second sandwich.
13. When you are ready to eat, without opening the cling film place the sandwiches on a chopping board and cut horizontally across with a sharp knife. Open up the sandwich the reveal the delicious fillings inside. Add a bit more Sweet & Savoury Miso Sauce at this stage if you desire.

Vegan option, in place of the egg

1. Mix together the cornflour and water to make a sort of slurry.

Notes

Once you have nailed this approach, onigiri sandwiches are fantastic with lots of difference fillings, great with leftovers, and colourful vegetables. Prawn and avocado, katsu cod, egg mayonnaise, its all delicious! The more colourful and varied the better.

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