• Alicia Ann Lip

VEGAN ONIGIRAZU - Sushi Sandwiches (gluten-free, bloat-free)

Have you tried making Onigirazo? If you have no idea what I'm talking about, they are pretty much flatten sushi sandwiches. These are so much easier and less tedious to make than using bamboo mat to mold them into sushi shapes. All you need to do is to wrap it up like a present! A couple days ago, I was just thinking about what I can put in my "sandwiches" which can be easily digested and yet loaded with tons of flavour. I decided to keep it real simple and use what I have in my fridge (leftovers); ripe avocados, roasted korean seaweed and tomato pasta puree.

Ingredients you will need:

  • 2-3 sheets of sushi Nori

  • 2-3 cups of steamed white rice or purple rice (high fiber)

  • 1 ripe avocado (sliced)

  • 1/2 cup of tomato puree or pasta sauce

  • 6 sheets of Korean roasted nori sheets (mini ones)


  • 1-2 Romaine lettuces

Serving for 2-3 people


Firstly, you would need to lay the Nori sheet (shiny side face down), place a square shaped mold to stack the rice in the centre of the nori sheet. Add steamed rice (make sure its not too hot as moisture might make the seaweed wrinkly), and continue to add a layer of avocado like in picture below.

Now add 2 pieces of the Korean roasted seaweed over the avocado layer and top with 1 tbsp of tomato puree. Go ahead and add a little more sauce if you prefer more flavour. Last but not least, add another portion of white rice over the puree and remove the square mold. Now take the corners of each 4 edges and fold inwards (picture below). You do not need to use water as the moisture from the rice to nori sheet will almost immediately stick together.

Think of it as wrapping it up like a square box present. Flip over the finished Onigirazu so that the folded edges are now tucked in at the bottom. Use a really sharp knife and cut the "sandwich" into half. I like to wipe my knife with a wet towel before slicing to ensure a cleaner cut. For a picnic day, place lettuce garnish at the bottom of your lunchbox before putting in your Onigirazu, this method keeps the "sandwiches" from getting soggy.

If you would like to store them for a couple of hours, I would recommend to secure them in your lunch boxes or in cling wraps. Consume within 4-5 hours of making them for freshness. Hope you enjoy my quick recipe and take these out for a family picnic! Your family and kids will love these.

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