Vegan onigirazu
Vegan onigirazu

Vegan onigirazu

Total time60 mins
25 minspreparation time
25 minscooking time
10 minsmarinating time

Sushi that's folded rather than "nigiri" (hand-pressed). Easy to prepare and even easier to enjoy! The ingredients you use are entirely up to you, so get creative and make your own unique onigirazu sushi.

Ingredients

2 portion(s)
150 g
short grain rice
210 ml
water
1 bunch
of spinach
2 tsp
white sesame seeds
 ½ 
carrot
 ¼ 
Chinese cabbage
2 tsp
salt
2 tsp
gochujang paste
2 slice(s)
of vegan cheese
2 
nori sheets
2 tsp
mustard
2 tsp
soy milk yogurt
Nutritional facts (per portion):2619 kJ / 625 kcal
26 gFat
16 gProtein
81 gCarbohydrates

Preparation

Step 1

150 g short grain rice – 210 ml water – 3 tbsp Kikkoman Seasoning for Sushi Rice (125ml)1 bunch of spinach – 1 tbsp Kikkoman Naturally Brewed Soy Sauce1 tbsp Kikkoman Toasted Sesame Oil1 tsp white sesame seeds

Rinse the rice 3-4 times and drain in a colander, then place it with the water in a saucepan and soak for 20 minutes before cooking. Cook the rice and when it’s still hot mix it with the Kikkoman Seasoning for Sushi Rice to make sushi rice.

Put the spinach into a saucepan of boiling water stem end first and cook for about 10 seconds. Cool in cold water, squeeze thoroughly and cut into quarters. Mix the Kikkoman Soy Sauce, Kikkoman Sesame Oil and white sesame seeds.

Step 2

 ½  carrot – 1 tbsp Kikkoman Toasted Sesame Oil1 tsp white sesame seeds – 1 tbsp Kikkoman Naturally Brewed Soy Sauce

Cut the carrot into thin strips. Heat the Kikkoman Sesame Oil in a pan and fry the carrot strips over a low heat until soft. Add the Kikkoman Soy Sauce and white sesame seeds.

Step 3

 ¼  Chinese cabbage – 2 tsp salt – 2 tsp gochujang paste –  ½ tbsp Kikkoman Toasted Sesame Oil1 tsp Kikkoman Mirin-Style Sweet Seasoning

Chop the Chinese cabbage into pieces, place in a bowl and rub with salt. After 10 minutes, rinse well with water and squeeze out thoroughly. Mix with the gochujang paste, Kikkoman Sesame Oil, and Kikkoman Mirin-Style Sweet Seasoning.

 

Step 4

2 slice(s) of vegan cheese – 2  nori sheets

Lay a sheet of cling film on your work surface. Place the nori sheet on it and cut in half. Place ¼ (ca. 60g) of the sushi rice on the top and bottom sections of the right-hand half, forming a square.

Place the cheese on the upper left side and add half of the Step 2 ingredients over it. Put half of the Step 1 spinach mixture on top of the sushi rice on the upper right side. Place half of the Step 3 mixture on top of the sushi rice on the lower right half.

Fold the nori sheet 3 times, starting from the bottom left, then wrap neatly in the cling film.  Repeat the process for the second Onigirazu.

Step 5

1 tbsp Kikkoman Naturally Brewed Soy Sauce2 tsp mustard – 2 tsp soy milk yogurt

Once wrapped, cut the onigirazu in half while still inside the cling film. Then remove the cling film.

Mix the dipping sauce ingredients and serve.

 

If you would like more detailed instructions on how to cook sushi rice, please visit our recipe page: www.kikkoman.co.uk/recipes/detail/sushi-rice

Feel free to vary the filling of your onigirazu to suit your taste.

Recipe-ID: 1413

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150 g short grain rice – 210 ml water – 3 tbsp Kikkoman Seasoning for Sushi Rice (125ml)1 bunch of spinach – 1 tbsp Kikkoman Naturally Brewed Soy Sauce1 tbsp Kikkoman Toasted Sesame Oil1 tsp white sesame seeds

Rinse the rice 3-4 times and drain in a colander, then place it with the water in a saucepan and soak for 20 minutes before cooking. Cook the rice and when it’s still hot mix it with the Kikkoman Seasoning for Sushi Rice to make sushi rice.

Put the spinach into a saucepan of boiling water stem end first and cook for about 10 seconds. Cool in cold water, squeeze thoroughly and cut into quarters. Mix the Kikkoman Soy Sauce, Kikkoman Sesame Oil and white sesame seeds.

½ carrot – 1 tbsp Kikkoman Toasted Sesame Oil1 tsp white sesame seeds – 1 tbsp Kikkoman Naturally Brewed Soy Sauce

Cut the carrot into thin strips. Heat the Kikkoman Sesame Oil in a pan and fry the carrot strips over a low heat until soft. Add the Kikkoman Soy Sauce and white sesame seeds.

¼ Chinese cabbage – 2 tsp salt – 2 tsp gochujang paste – ½ tbsp Kikkoman Toasted Sesame Oil1 tsp Kikkoman Mirin-Style Sweet Seasoning

Chop the Chinese cabbage into pieces, place in a bowl and rub with salt. After 10 minutes, rinse well with water and squeeze out thoroughly. Mix with the gochujang paste, Kikkoman Sesame Oil, and Kikkoman Mirin-Style Sweet Seasoning.

 

2 slice(s) of vegan cheese – 2 nori sheets

Lay a sheet of cling film on your work surface. Place the nori sheet on it and cut in half. Place ¼ (ca. 60g) of the sushi rice on the top and bottom sections of the right-hand half, forming a square.

Place the cheese on the upper left side and add half of the Step 2 ingredients over it. Put half of the Step 1 spinach mixture on top of the sushi rice on the upper right side. Place half of the Step 3 mixture on top of the sushi rice on the lower right half.

Fold the nori sheet 3 times, starting from the bottom left, then wrap neatly in the cling film.  Repeat the process for the second Onigirazu.

1 tbsp Kikkoman Naturally Brewed Soy Sauce2 tsp mustard – 2 tsp soy milk yogurt

Once wrapped, cut the onigirazu in half while still inside the cling film. Then remove the cling film.

Mix the dipping sauce ingredients and serve.

 

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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