Japanese-Style Crispy Sesame Tofu Sandwiches (Onigirazu)
These sandwiches are like a giant piece of sushi with the addition of katsu-style tofu. Cut into thick slices, the tofu is coated in a mixture of panko and sesame seeds, then browned in a skillet. Along with rice, spinach, cucumber and avocado slices, the tofu is wrapped in a nori sheet and covered with […]
Ingredients
- 2 cups (430 g) Calrose rice (sushi rice)
- 2 cups (500 ml) cold water
- 3 tbsp (45 ml) rice vinegar
- 1 tbsp sugar
- ½ tsp salt
- 1 block (350 g) extra-firm tofu
- 1 egg
- ½ cup (40 g) panko breadcrumbs
- 3 tbsp roasted black and white sesame seeds, plus more for assembly
- 3 tbsp (45 ml) vegetable oil
- 6 nori sheets
- 1 cup (25 g) baby spinach
- 3 Lebanese cucumbers, thinly sliced on a mandoline
- 1 large ripe avocado, thinly sliced
Instructions
- Rinse the rice under cold running water until the water runs clear. Drain well.
- In a pot, bring the rice and water to a boil. Cover and cook over low heat for 12 to 15 minutes or until the water has been completely absorbed by the rice. Remove from the heat and let rest for 5 minutes, covered. Remove the lid and fluff the grains of rice with a fork (see note).
- In a small bowl, combine the rice vinegar, sugar and salt until the sugar and salt have dissolved. Pour the mixture over the cooked rice and stir gently to coat well. Let cool.
These sandwiches are like a giant piece of sushi with the addition of katsu-style tofu. Cut into thick slices, the tofu is coated in a mixture of panko and sesame seeds, then browned in a skillet. Along with rice, spinach, cucumber and avocado slices, the tofu is wrapped in a nori sheet and covered with plastic wrap to hold everything in place as needed.