Introduction

Onigirazu is a modern twist on traditional Japanese rice balls, creating a convenient, hand-held meal layered with flavorful fillings. Whether you prefer crispy tofu or roasted sweet potato, this recipe offers a fresh, vibrant lunch option that’s both satisfying and fun to make.

Five sushi sandwich halves are stacked closely on a white marbled surface, each wrapped in dark seaweed. Each sandwich has multiple layers starting with a thick layer of sticky white rice on the top and bottom. Inside the layers, there is bright green avocado, vibrant purple pickled cabbage, fresh green spinach leaves, and either a crispy golden tofu patty or a bright orange mashed sweet potato layer. Black and white sesame seeds are sprinkled on the rice and vegetables, adding texture and small pops of color. The layers are neat and visible from the side, showing a fresh, colorful, and healthy look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 nori sheets
About 4 cups of cooked sushi rice*
1 avocado, sliced
25 g / 1 oz baby spinach
Red cabbage, shredded and pickled (optional, see below)
Sriracha or vegan mayo
2 x 200 g / 7 oz firm tofu, pressed**
Tamari or soy sauce
1 cup aquafaba (reduced to resemble egg white)
1-2 cups panko breadcrumbs (gluten-free if needed)
All purpose flour or cornflour (for gluten-free version)
2 cups frying oil (for fried version only)
1 large sweet potato
1 tbsp tamari (GF) or soy sauce
1 tbsp maple syrup
2 tsp neutral oil
1 tsp toasted sesame oil
2 tsp rice vinegar
A wedge of red cabbage, sliced thinly
½ cup rice vinegar
2 tbsp sugar or maple syrup
1 tsp fine sea salt
1 clove of garlic, crushed

Instructions

Step 1: Prepare the tofu. For baked tofu, preheat oven to 200° C / 390° F and line a baking tray with baking paper. Toast panko breadcrumbs in a pan until golden. Cut tofu blocks in half lengthwise, season with soy sauce or salt, coat in flour, dip in aquafaba, then coat with toasted panko. Place on baking tray with a little oil and bake for about 30 minutes, flipping halfway until crisp.
Step 2: For fried tofu, heat 2 cups frying oil in a pot. Prepare tofu as above with flour, aquafaba, and panko coatings. Carefully fry tofu pieces for about 3 minutes per side until golden. Drain on paper towel.
Step 3: Roast sweet potato by preheating oven to 220° C / 425° F. Peel and slice sweet potato into ½ cm thick rounds. Mix tamari, maple syrup, neutral oil, toasted sesame oil, and rice vinegar; brush on slices. Bake on lined tray for 20 minutes, flipping halfway, until soft.
Step 4: Make pickled cabbage by placing shredded cabbage in a sterilized jar. In a small pot, combine ½ cup rice vinegar, sugar or maple syrup, sea salt, garlic, and 120 ml water. Bring to a boil until sugar dissolves, then pour over cabbage. Ensure cabbage is submerged and set aside for 6–8 hours before use.
Step 5: Assemble the onigirazu. Place a square of cling film larger than a nori sheet on the table, put the nori on top shiny side down, rotated 45°.
Step 6: Wet hands and spread a compact square (about 9 cm / 3.5″) of sushi rice in the center of the nori. Season lightly with salt.
Step 7: Layer your fillings on the rice. For tofu onigirazu, arrange spinach, avocado slices, Sriracha, and tofu katsu. For sweet potato version, use pickled cabbage, avocado, Sriracha, and a sweet potato slice.
Step 8: Cover fillings with another layer of compacted rice. To make this easier, shape the top rice layer on lightly oiled foil, place it over the fillings, and peel foil away.
Step 9: Fold the four corners of the nori over the filling resembling a neat packet. Wet the nori edges to seal as you fold.
Step 10: Wrap the entire packet in the cling film and tie it securely. Place something moderately heavy on top and let the onigirazu rest briefly to soften the seaweed. Slice in half with a sharp knife before serving.

Tips & Variations

Use gluten-free breadcrumbs and cornflour if you require a gluten-free meal.
For a lighter option, opt for baked tofu rather than frying.
Customize fillings with your favorite vegetables or sauces for varied flavors.
Try making sweet potato katsu by coating slices in the same method used for tofu for extra crunch.

Storage

Onigirazu is best enjoyed fresh but can be wrapped tightly and refrigerated for up to 24 hours. Reheat tofu separately in an oven for crispiness if needed, but seaweed will soften further during storage. Consume pickled cabbage within a week, keeping it refrigerated.

How to Serve

Two halves of a sushi sandwich held by woman's hand are shown, each with multiple layers wrapped in dark seaweed. The top half has a bottom layer of white rice with black and white sesame seeds, followed by an orange spread, then slices of green avocado, a layer of bright purple pickled cabbage, and topped with another layer of white rice with black and white sesame seeds. The bottom half has a bottom layer of white rice with black and white sesame seeds, followed by fresh green spinach leaves, bright purple pickled cabbage, slices of green avocado, a thick layer of golden-brown tofu, and finished with a layer of dark seaweed wrapping. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Onigirazu without tofu?

Yes, you can substitute tofu with other proteins like cooked chicken, shrimp, or tempeh according to your preference.

How do I prevent the rice from sticking to my hands?

Keep a small bowl of water nearby and wet your hands when handling the sushi rice to prevent sticking, making it easier to shape the rice layers.

Vegetarian Onigirazu with Crispy Tofu and Pickled Cabbage Recipe

Print Recipe

★★★★★

4.8 from 198 reviews

Onigirazu is a modern take on traditional Japanese rice balls, combining compacted sushi rice, fresh veggies, and crispy tofu or sweet potato katsu wrapped in nori seaweed. This recipe features two delicious variations—crispy baked or fried tofu katsu and sweet potato katsu—with optional pickled red cabbage for a tangy crunch. Perfect for a portable, healthy, and satisfying meal or snack.

Author: Dana
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Yield: 4 onigirazu sandwiches 1x
Category: Lunch, Snack
Method: Baking
Cuisine: Japanese fusion
Diet: Vegan

Ingredients

Scale

For the Onigirazu

4 nori sheets
About 4 cups cooked sushi rice
1 avocado, sliced
25 g / 1 oz baby spinach
Red cabbage, shredded and pickled (optional)
Sriracha or vegan mayo

For Tofu Katsu

2 x 200 g / 7 oz firm tofu, pressed
Tamari or soy sauce, to sprinkle
All-purpose flour or cornflour (for GF)
1 cup aquafaba (reduced to resemble egg white)
1–2 cups panko breadcrumbs (GF breadcrumbs for GF version)
2 cups frying oil (for fried version only)

For Sweet Potato Katsu

1 large sweet potato
1 tbsp tamari (GF) or soy sauce
1 tbsp maple syrup
2 tsp neutral oil
1 tsp toasted sesame oil
2 tsp rice vinegar
A wedge of red cabbage, sliced thinly

For Pickled Cabbage

½ cup rice vinegar
2 tbsp sugar or maple syrup
1 tsp fine sea salt
1 clove garlic, crushed

Instructions

Prepare Tofu Katsu (Baked): Preheat oven to 200°C (390°F) and line a baking tray with baking paper. Toast panko breadcrumbs in a small pan until golden. Cut each tofu block into two thinner pieces. Sprinkle tofu with soy sauce or tamari. Coat tofu pieces in flour evenly, dip into aquafaba, then coat in breadcrumbs. Lightly oil the baking paper and arrange tofu pieces on it. Bake for about 30 minutes, flipping halfway until crisp and dry.
Prepare Tofu Katsu (Fried): Heat 2 cups frying oil in a small pot on stove. Cut tofu and season as above. Coat in flour, dip in aquafaba, then breadcrumbs. Carefully lower tofu pieces into hot oil, frying about 3 minutes per side until golden. Drain on kitchen paper to remove excess oil.
Prepare Sweet Potato Katsu: Heat oven to 220°C (425°F) and line baking tray with paper. Peel and slice sweet potato into ½ cm thick slices from the widest middle section. Mix tamari, maple syrup, neutral oil, toasted sesame oil, and rice vinegar. Brush potato slices with marinade and bake about 20 minutes flipping halfway until soft.
Pickle Red Cabbage: Place shredded cabbage in a sterilised jar. Bring rice vinegar, sugar (or maple syrup), salt, crushed garlic, and ½ cup water to a gentle boil over low heat, stirring until sugar dissolves. Pour hot pickling liquid over cabbage ensuring it’s covered. Set aside for 6-8 hours before use.
Assemble Onigirazu: Cut a square of cling film slightly larger than nori sheet and place on table. Place nori shiny side down, rotated 45° to the cling film. Wet hands and grab a handful of sushi rice, placing and compacting it into a 9×9 cm square in the middle of the nori. Season with salt.
Add Filling: For tofu version, layer spinach, avocado slices, Sriracha, then tofu katsu on rice. For sweet potato version, layer pickled cabbage, avocado slices, Sriracha, and sweet potato slice. Cover fillings with another compacted rice layer—create top rice layer on lightly oiled foil, place atop fillings, and peel foil off.
Wrap Onigirazu: Fold right corner of nori over the filling and moisten edge to seal. Fold left corner over and press to ‘glue’ to right corner. Repeat with top and bottom corners to seal completely forming a packet.
Finish: Gather cling film over the wrapped onigirazu and tie at top. Place a moderate weight (e.g., breadboard) on top to soften seaweed. After resting, cut in half with a sharp knife and serve.