Vegan Onigirazu (Sushi Sandwich) - Veggie Anh (2024)

FAQs

How to eat a sushi sandwich? ›

Fold the corners of the seaweed sheet inwards, using the cling wrap to secure the rice sandwich tightly. Cut in half to eat and serve.

Filled with tuna mayonnaise, omelette, avocado, and the fluffiest sushi rice, it's the perfect meal to prep ahead and eat for lunch or dinner. I served mine with a spicy sriracha mayo and it was so good.

The onigirazu is best when enjoyed on the same day, but can be stored uncut, wrapped in kitchen towel in an airtight container in the fridge for up to 2 days. The kitchen towel will help to prevent the rice from drying out. Just cut the onigirazu in half on the day you're ready to enjoy!

There are over 20 onigirazu to choose from, ranging from one with umeboshi and boiled eggs to chicken karaage and a recreation of pork belly ramen with chicken ramen-flavored rice. The onigirazu here is prepared to order with rice that comes out hot, served in plastic wrap, for a filling meal for under $10.

Onigirazu is best made in the morning with fresh rice and eaten the same day, but you can make it in the evening and refrigerate it overnight too (you'll just have drier rice). Once you've got the hang of packaging it up (it doesn't take long), onigirazu can easily become a lunch staple.

Mayonnaise has not been used traditionally in Japan. Therefore, it is not a traditional ingredient of sushi. However, these days, some restaurants serve some sushi dishes that contain mayonnaise. Some sushi has mayo on it but not on everything.

Sushi includes raw fish that ideally needs to be eaten within a day. This rule not only means that the sushi will taste its best, but ensures that it's safe, as raw fish can go off quickly. However, if raw fish sushi like sashmi is properly stored in the fridge, it can last 1-2 days.

Onigirazu literally means “no squeezing” or “no shaping” – making “Onigiri” involves squeezing and shaping rice, whereas this is not required when making “Onigirazu”, hence the “razu”, meaning “without” or “none”.

What is the difference between onigiri and onigirazu? ›

What is the difference between onigiri and onigirazu? So, onigirazu is a take on the traditional onigiri, a type of Japanese rice ball. While onigiri is traditionally shaped into a ball or triangle of cooked rice, onigirazu takes a flat square or rectangular shape just like a rice sandwich.

What is Soy Paper Used For? It's usually used as a replacement for nori on sushi rolls to hold the ingredients together. You'll also see it used for some desserts and spring rolls. Soy paper offers a neutrality to these dishes that allows the other ingredients to shine.

This traditional Japanese specialty has good nutritional value. It contains sodium, good carbohydrates and fibre and, depending on the choice of other ingredients for the filling, it can even be a good source of protein.

Onigiri looks similar to sushi but it's a different meal. Onigiri doesn't use raw fish and sushi rice (flavored rice with vinegar seasonings). The characteristic triangle shape imitates the mountains where the Gods lived. Also, sushi is a special meal even in Japan, but onigiri is an ordinary everyday meal.

Onigiri (おにぎり) are Japanese rice balls made of steamed rice that you compress into a triangular, ball, or cylinder shape and are usually wrapped in a nori seaweed sheet. You can flavor them lightly with just salt or add a variety of fillings.

Samgak kimbap was first introduced from Japan in the 1990s. Some people describe it as Korean onigiri (오니기리), owing to its similarity to the dish; Onigiri is a general term for Japanese rice balls. However, in Korea, samgak kimbap typically refers to the triangle rice ball fully wrapped with dried seaweed.