- Prep time 35 minutes
- Cook time 10 minutes
- Serves 2
Onigirazu is a kind of sandwich made from seasoned rice and nori wrapped around a variety of fillings. Slice and serve this crispy tofu katsu onigirazu for a hearty, flavorful vegan lunch or snack that's as pleasant to look at as it is to eat (and the tofu katsu on its own is really delicious too!) —Esther Choi
block firm tofu
panko bread crumbs
freshly ground black pepper
thinly sliced cabbage
mayonnaise (or plant-based spread)
mini seedless cucumber, thinly sliced on a bias
red globe radish, thinly sliced
- Slice tofu into 1/2-inch squares and pat dry with paper towels. Season with salt and pepper, and dredge in flour, then milk, then panko.
- In a skillet on medium high heat, heat vegetable oil and pan-fry the tofu for 2 to 3 minutes on each side until golden brown. Drain on a paper towel.
- In a medium bowl, mix sliced cabbage with mayonnaise or plant-based spread, wasabi paste, salt, and lemon juice.
- Season warm cooked short-grain rice with rice vinegar, salt, and sesame oil, and mix well.
- Place a piece of plastic wrap on a working surface, and put a sheet of nori on top, with the shiny side facing down and with a corner pointing up.
- Evenly spread 1/2 cup of the rice in a thin layer and form into a square shape in the center of the nori sheet.
- Place the shredded cabbage evenly on top of the rice and top with 2 pieces of tofu, half the slaw, cucumber slices, radish slices, and finish with another 1/2 cup of steamed rice.
- Bring the left and right corners of nori sheet towards the center. Fold gently but tightly, wrapping around the layers at the center.
- Bring the bottom and top corners towards the center. Flip around and then firmly wrap in plastic wrap. Set aside and continue with the second one.
- Cut the onigirazu with a sharp knife. Wipe your onigirazu with a wet paper towel before cutting so that the cross-section will be clean.
- Serve with sauce and sprinkle with toasted sesame seeds for garnish.