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
- Prep time 35 minutes
- Cook time 10 minutes
- Serves 2
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.