If you have never had an Onigiri Sandwich but you love sushi, you are missing out! These are even easier to make than sushi and has all the satisfaction of biting into a big burger! What’s not to love! At home, you can get everyone involved with lots of fillings on the table for the ultimate DIY dinner!
You do need to eat them soon once made though as the nori seaweed does lose its crisp. Great with a salad for lunch, or to take to a picnic.
2 small roasted red peppers (from a jar or grilled fresh red pepper that’s been cooled)
1 egg, whisked
3 tbsp vegetable oil
2 large squares of nori seaweed
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. 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.
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.
Next prepare the tofu, slice into 100g wedges and coat with the whisked egg, then the panko breadcrumbs to completely cover. 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.
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. Add a square of rice measuring about 2.5 inches x 2.5inches, and about 1cm thick.
Drizzle 2 teaspoons of katsu curry sauce from the Miso Tasty Katsu Curry Kit and then lay 1 tofu piece on top. Next add one roasted red pepper on top, and any other toppings you like, avocado, sesame seeds etc, mayo is also great! Then finish with another layer of rice like before.
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.
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 curry sauce at this stage as you desire.
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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