

Vegan onigirazu
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.
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 Sauce – 1 tbsp Kikkoman Toasted Sesame Oil – 1 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 Oil – 1 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 Oil – 1 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 Sauce – 2 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
Recipe as PDF
Download PDFThank you for your feedback!
Let us know what you think
Click on the number of stars you want to give: the more the better!
Discover more