Tuna Onigirazu (Sushi Sandwich)

Name: Tuna Onigirazu (Sushi Sandwich)
Total time: 1200 s
Yield: Serves 5 servings
Cuisine: American
Ingredients: 5 sheets nori seaweed; 1 1/2 cups Thai jasmine or basmati rice (about 300 grams); 2 grated carrots; 5 lettuce leaves; 1 large shallot; 2 eggs; 1 tablespoon pickled ginger; 2 tablespoons olive oil; 1 can tuna (about 7 ounces or 200 grams); 3 tablespoons vegan mayonnaise; Salt, pepper; 2 tablespoons teriyaki sauce; 2 tablespoons mirin; For serving: soy sauce

Catalina - Le blog de Cata @LeBlogdeCata

Onigirazu is a very popular dish in Japan, derived from maki and onigiri.
See more here: https://www.leblogdecata.com/2018/12/onigirazu-au-thon-sushi-sandwich.html

Catalina - Le blog de Cata @LeBlogdeCata

Onigirazu is a very popular dish in Japan, derived from maki and onigiri.
See more here: https://www.leblogdecata.com/2018/12/onigirazu-au-thon-sushi-sandwich.html

Saved

Ingredients

20 min

Serves 5 servings

5 sheetsnori seaweed
1 1/2 cupsThai jasmine or basmati rice (about 300 grams)
2grated carrots
5lettuce leaves
1large shallot
2eggs
1 tablespoonpickled ginger
2 tablespoonsolive oil
1 cantuna (about 7 ounces or 200 grams)
3 tablespoonsvegan mayonnaise
Salt, pepper
2 tablespoonsteriyaki sauce
2 tablespoonsmirin
For serving: soy sauce

Saved

Steps

20 min

1

Beat the eggs with a pinch of salt and pepper. Heat 1 tablespoon of oil in a small skillet. Pour in the beaten eggs when the oil is hot. When the omelet is almost set, flip it and cook for another 2 minutes. Remove and let cool. Fold the omelet in half and cut it into thin strips.
2

Peel, wash, and grate the carrots. Peel and finely chop the shallot. Heat 1 tablespoon olive oil in a small skillet, sauté half of the chopped shallot, add the carrots, and cook for a few minutes. Add the chopped pickled ginger and teriyaki sauce. Stir and cook for 2 more minutes. Set aside.
3

In a bowl, mix the drained tuna with the vegan mayonnaise and the remaining shallot. Season with salt and pepper. Cook your rice in a rice cooker. After cooking, add salt, pepper, and mirin, and mix the rice. The rice should stay warm for easy handling; dip your hands in cold water before working with it. You do not need to soften the nori sheets before use—they will absorb moisture from the rice and soften as you assemble.
4

Prepare your Onigirazu: Cut a square of plastic wrap slightly larger than your nori sheet. Place it on the table, then place the nori sheet shiny side down, rotated 45° compared to the plastic wrap. Wet your hands (keep a small bowl of water nearby) and grab a handful of rice. Place it in the center of the nori sheet and shape it into a square. Add the rest of the ingredients on top in any order you like.
5

Cover all the ingredients with another layer of pressed rice. Press down. To fold, simply fold the nori like an envelope, bringing all the corners to the center so the nori sticks to the rice. Once folded, wrap it tightly in plastic wrap to form a compact square. Let it rest for at least 2 minutes (or refrigerate and cut before serving), then cut in half with a sharp knife. Remove the plastic wrap.
6

Choose between sweet or regular soy sauce for dipping. You can also add wasabi or chili for extra heat.