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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]

Ingredients

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

Preparation

  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.

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AUTHOR & RECIPE DETAILS


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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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