Vegan Tofu “Katsu” Sushi Sandwiches and Rolls (Onigirazu and Maki)
5 from 5 votes
For these sushi sandwiches and rolls, I made my own crispy vegan tofu "katsu" for the filling, along with other veggies, and drizzled some homemade teriyaki sauce! You can also of course get creative with your fillings.
While the rice is cooking, pour rice vinegar, sugar and salt into a large wooden or ceramic bowl. Mix well.
Once rice is cooked, add into the vinegar mixture and mix well. The hot rice will easily absorb the mixture.
Cover the rice with a damp towel. Refrigerate for at least 1 hour. Cover with a towel or cling wrap then refrigerate.
Sushi Sandwiches (Onigirazu)
In a flat surface, place the nori sheet. Prepare a bowl of water to dip your fingers. This is to prevent rice fro sticking to your fingers.
Add a generous amount of the sushi rice to make a square shape the same size as the tofu katsu or tofu of choice.
Add the lettuce and then the tofu.
Add other toppings of choice, all the same size as the tofu and rice. I used a mix of carrots and pickled radish.
Add another layer of rice and press down.
Fold each side of the nori sheet to the center while holding together the filling to ensure the sandwich will be held together well.
Fold the sheet up while tucking in the sides.
Wipe your knife with a damp towel to prevent rice from sticking then slice in half.
Feel free to add some sesame seeds and teriyaki sauce to your liking! If you intend to store these in the refrigerator, you can wrap them in some cling wrap or place them in an air tight container to avoid them drying out.
Sushi Rolls (Maki)
You can check out the video below on how to roll the maki.Prepare a bowl of water t dip your fingers. This is to prevent rice fro sticking to your fingers.
On a flat surface, place your bamboo mat. Place a sheet of nori.
Wet your hands. Thinly spread out rice. Leave at least a 1/2" border at the other end of the nori sheet.
Add in the fillings of choice.
Roll the nori sheet and tuck the filling with your fingers. Squeeze tightly together and roll another time, to seal the edges. Roll the finished maki into the bamboo mat again to make sure it's tightly packed.
Slice the whole maki into 8 pieces with a sharp knife. Wipe your knife with a damp towel to prevent rice from sticking.
You can start with 1/8 cup or 2 tbsp of the rice vinegar depending on your desired preference for sushi rice. I personally prefer my rice on the sour side and with a strong vinegar flavour, but if you like a more subtle vinegar taste, you can use less vinegar.
You can also adjust the sweetness and add more sugar, to counter the vinegar taste.
To enjoy the following day, wrap sushi sandwiches (preferably unsliced) and rolls in some plastic or paper wrap to keep them from drying out before placing them in an airtight container in the refrigerator.