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Vegetarian Onigirazu with Crispy Tofu and Pickled Cabbage Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Notes

  • Press tofu well to remove excess moisture for better texture.
  • Aquafaba works as an excellent vegan egg substitute for coating.
  • Pickling cabbage aids digestion and adds a refreshing acidity.
  • Use gluten-free breadcrumbs and cornflour to make recipe gluten free.
  • Baking tofu katsu is a healthier alternative to frying.
  • Keep hands wet while handling rice to prevent sticking.
  • Use a sharp knife to cut onigirazu cleanly.
  • Onigirazu mold tools can be used to simplify shaping but aren’t necessary.

Keywords: onigirazu, japanese rice sandwich, tofu katsu, sweet potato katsu, vegan sushi, gluten free option, healthy snack, vegan lunch

Find it online: https://dishedbydana.com/vegetarian-onigirazu-with-crispy-tofu-and-pickled-cabbage-recipe/