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
- Cut red cabbage into fine strips, mix with vinegar and salt, massage with hands and set aside.
- 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.
- 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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Mushroom -
Radish -
Sweet Potato
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