INGREDIENTS
ONIGIRAZU
- four nori sheets
- about four cups of cooked sushi rice*
- 1 avocado, sliced
- 25 g / 1 oz child spinach
- red cabbage, shredded and pickled not obligatory( see below)
- Sriracha or vegan mayo
TOFU KATSU VERSION
- two x two hundred g / 7 oz firm tofu, pressed**
- tamari or soy sauce
- 1 cup aquafaba decreased( so that it resembles an egg white)
- 1-2 cups panko breadcrumbs (GF breadcrumbs for GF version)
- all aim flour or cornflour (for GF version)
- two cups frying oil (for fried edition only)
SWEET POTATO VERSION
- 1 large sweet potato
- 1 tbsp tamari (GF) or soy sauce
- 1 tbsp maple syrup
- two tsp impartial oil
- 1 tsp toasted sesame oil
- two tsp rice vinegar
SHORT PICKLED RED CABBAGE (optional)
- a wedge of red cabbage, sliced thinly
- ½ cup rice vinegar
- two tbsp sugar or maple syrup
- 1 tsp fine sea salt
- 1 clove of garlic, overwhelmed with the side of a knife
TOFU KATSU VERSION
- BAKED – Set the oven to two hundred C / 390° F and line a baking tray with baking paper. Toast panko breadcrumbs in a small pan till golden (they will gain more colour in the oven). Cut each tofu block into 2 50% thinner blocks. Sprinkle tofu with a few soy sauce (or tamari) or you can season the flour with lots of salt in its place. Drag tofu in flour making sure that the entire floor space has been covered. Dip the tofu in the gelatinous aquafaba and no less than drag it in the pre-toasted breadcrumbs. Brush a bit of oil on the baking paper under the tofu and bake for about 30 minutes till( crisp and dry) flipping the items to the other side half of way through.
- FRIED – Fill a small pot with two cups of frying oil and set on the without delay. Cut each tofu block into 2 50% thinner blocks. Sprinkle tofu with a few soy sauce (or tamari) or you can season the flour with an awful lot of salt as a substitute. Drag tofu in flour making sure that the entire floor space has been lined. Dip tofu in gelatinous aquafaba and at the very least drag it in breadcrumbs. fastidiously lower the tofu, one piece at the time, into hot oil and let it fry for about three minutes on each side. Once in a position, place fried tofu on a piece of kitchen towel to get rid of the extra oil.
- You can additionally organize tofu as in this recipe.
SWEET POTATO VERSION
- BAKED – Set the oven to 220° C / 425° F and line a baking tray with baking paper. Mix all the movies additives together in a small bowl. Cut the center (widest) part of your sweet potato, peel it and slice into ½ cm / 0.2″ slices. Brush each slice with the marinade and place the slices on the arranged baking tray. Bake for about 20 min till( cushy) flipping the slices to the other side midway through.
- You can additionally make sweet potato into a katsu like in this recipe.
ASSEMBLY
- Cut a sq. of dangle movie somewhat bigger than your nori sheet. Place it on the table, place the nori sheet on top with the brilliant side down and turned around forty five� in relation to the dangle movie (SEE picture above).
- bring up your arms (keep a small bowl of water convenient to bring up your palms) and grab a handful of rice. Place it in the heart of the sheet and using your palms form it into a compacted sq. (about 9 cm / 3.5 ” by 9 cm / 3.5 “). Try to make that layer as even and compacted as possible. Season well with salt.
- Place movies additives on top. For the tofu onigirazu, I put a layer of spinach, avocado slices, Sriracha and tofu katsu. For the sweet potato onigirazu, I used a layer of pickled cabbage, avocado slices, Sriracha and a sweet potato disc. At this point canopy all the additives with an alternate layer of compacted rice. I found it a bit problematic to get the rice packed tightly without squashing the additives not at all. My hack solution was to create that top layer of rice on a lightly oiled piece of aluminium foil, put this rice layer on the top of the stack and then peel the foil off at the end (see the video above). various kinds of you can get a special onigirazu mildew that makes this more straightforward, however I do not have one.
- Once you are accomplished with your stack, seal all 4 corners of the nori sheet on top of the filling. Fold the right nook over the stack, bring up the end of the nori sheet with a bring up finger and fold the left nook over the stack and ‘glue’ it to the right nook. Repeat the same thing with backside and top corners till you get a small packet.
- at last acquire all the handy movie over the stack and tie on the top. Put whatever thing according to heavy (like a breadboard) on the onigirazu and set it apart to let the seaweed melt a little. Cut in 2-Jan with a sharp knife.
SHORT PICKLED RED CABBAGE (optional)
- Place shredded cabbage in a sterilised, medium size jar.
- Put the closing additives and one hundred twenty ml / ½ cup water in a small pot. convey to a gentle boil, over low heat.
- Once they come to the boil (make sure the sugar has dissolved), pour the aggregate over the cabbage and stir well. Make sure that the pickling liquid covers all of the cabbage. Set apart for 6-8 hours and consume.