1-Getting started: Getting started with onigirazu is straightforward, even if you’re new to homemade sushi recipes. First, cook about 4 cups of sushi rice according to the package instructions, then season it with a bit of rice vinegar, sugar, and salt for that classic flavor. Let it cool slightly so it’s easier to handle without sticking to your fingers.

2-Next, prepare your chosen filling: for the tofu katsu version, press 2 x 200 g / 7 oz firm tofu, season it with soy sauce or tamari, coat in all-purpose flour or cornflour, dip in 1 cup aquafaba, and then roll in 1-2 cups toasted panko breadcrumbs. Bake at 200°C / 390°F for 30 minutes, flipping halfway, or fry in 2 cups of oil for about 3 minutes per side. For the sweet potato option, preheat your oven to 220°C / 425°F, mix 1 tbsp soy sauce, 1 tbsp maple syrup, 2 tsp neutral oil, and 1 tsp toasted sesame oil, then brush it on sliced sweet potato and bake for 20 minutes, flipping halfway.

3-Assembling Your Onigirazu: Now for the fun part: lay a piece of cling film on a flat surface and place one nori sheet shiny side down. Wet your hands and spread a 9 cm by 9 cm layer of the cooked sushi rice in the center, seasoning with salt. Add your fillings like baby spinach, slices from 1 avocado, Sriracha, and your prepared tofu or sweet potato then top with another layer of rice.

4-Folding and serving: Fold the nori corners over to seal, moisten the edges for a good hold, and wrap tightly in cling film to let it sit and soften. After a few minutes, slice it in half with a sharp knife and serve. This method, which takes about 30 minutes to prepare and 30 minutes to cook, makes 4 onigirazu sandwiches, and it’s adaptable for vegan or gluten-free needs by using substitutes like tamari.