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Onigirazu: Japanese Sushi Sandwiches, Three Ways [Vegan, Gluten-Free]

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These delectable sushi sandwiches are the perfect treat-yourself lunch to start (or finish) your week out with. They are a riff on Onigirazu in that are a similar shape and size but the flavors inside are anything but ordinary. You will get to enjoy a tangy sweet potato and spinach stuffing, a delightful mushroom and radish stuffing, and a smoky sprout stuffing.

Onigirazu: Japanese Sushi Sandwiches, Three Ways [Vegan, Gluten-Free]


For the Wraps:

  • 2 servings sushi rice
  • 6 pieces nori

For the Sweet Potato:

  • 1.7 ounces red cabbage
  • 2 tablespoons rice vinegar
  • 1/2 teaspoon salt
  • 7 ounces sweet potato
  • 1.7 ounces spinach

For the Mushroom and Radish:

  • 4.4 ounces radish
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon salt
  • 3 1/2 ounces oyster mushrooms
  • 1 tablespoon peanut oil
  • 1/4 teaspoon ground white pepper
  • 2 tablespoons vegan mayonnaise

For the Smoked Sprout Sandwiches:

  • 4.4 ounces incense smoke
  • 1/3 cucumber
  • 1 tablespoon peanut oil
  • 1/4 teaspoon salt
  • 1.7 ounces of shoots
  • 2 tablespoon vegan mayonnaise


  1. Cut red cabbage into fine strips, mix with vinegar and salt, massage with hands and set aside.
  2. Cut the sweet potato into 1/4-inch thick slices. Add oil to a hot pan, fry sweet potatoes at medium heat 4 minutes per side.
  3. Place the Nori leaves with the rough side facing up on a piece of fresh food. Place a small handful of rice in the middle, cover with sweet potato, lightly drained red cabbage and spinach leaves, and finish with another small handful of rice and fold the corners.





Nadine and Jorg are the power couple and self-proclaimed “food nerds” behind the German vegan foodblog Eat This!. In addition to sharing tasty plant-based recipes with their readers, the duo aims to prove once and for all that vegan food doesn’t have to be bland in flavor or appearance — it can be delicious and amazing-looking, too!



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