Onigirazu
Onigirazu, the sushi sandwich flying around all social media platforms. We can’t escape it, and I don’t really want to, to be honest. I’d happily eat this for lunch every single day.
Wusthof sent me some of their knives to try out. I got the Classic Ikon set, and I honestly can’t use my other knives now - these ones are absolutely amazing. They feel luxurious and sharp, and would make the perfect gift to yourself, or to anyone foodie.
Recipe
THE RICE, makes enough for 3 sandwiches
160g dry sushi rice
4 tbsp rice vinegar
Salt
Per sandwich;
1/2 tin tuna
1 tbsp mayo
1 tsp sriracha
1 tbsp soy sauce
3 crab sticks
1/4 sliced avocado
Cucumber slices (from a large cucumber)
4 tbsp your cooked rice
2 sheets nori
TO DIP
1 tbsp smooth peanut butter (code BECKBITESBACK will get you 15% off)
1 tsp sriracha
3 tbsp soy sauce
1 tbsp vinegar
1 tsp honey
Splash milk
Salt and pepper
Method
To a medium saucepan, add your sushi rice with double the amount of water, the rice vinegar, and your salt
Cook on medium-high heat for around 10 minutes, or until your rice is fully cooked through
Drain through a sieve, and rinse for a couple of seconds, then pour onto a plate and leave to cool in the fridge for at least 10-15 minutes
Whilst your rice cools down, prepare the rest of your ingredients
Slice your avocado in half. Carefully peel off the skin, then finely slice.
Finely slice your crab sticks, lengthways.
Cut a 1/4 off your cucumber, slice in half lengthways, then lay it with the large cut side down, and slice thin slices
Mix your tuna with the mayo, sriracha and soy sauce, and set aside
Once your rice is slightly cooled, lay down a sheet of nori, so it has a point at the top (like a kite)
Add 3-4 tbsp rice to the centre, then use a spoon and your hands as a guide to make it into a square in the centre of your nori sheet - make sure you leave some space around the edge, so you can wrap it up
On top of the rice, add your cucumber, followed by your avocado, tuna, and crab sticks
Make sure everything is pressed down, then lay your other sheet of nori over the toppings, pressing them down firmly and wrapping the nori round the sides, so the fillings dont escape
Once your nori sheet is covering the filling, wrap your onigirazo - fold the top and bottom in, tightly, over the fillings, then repeat with the sides.
Wrap your onigirazu tightly in clingfilm, then refrigerate for at least 10 minutes whilst you prepare your dipping sauce.
Mix everything for your dipping sauce in a small bowl, and add your milk bit by bit until its drizzly, but not too much. Adjust to taste.
Remove your onigirazu from the fridge, then remove the clingfilm, slice in half with a sharp knife, and dip into your dipping sauce, sriracha and soy sauce.
Notes + Variations:
You can make this vegan too, subbing out the crab cakes and tuna for veggie chicken, or marinated tofu.
You could also go the opposite direction and make this as meaty as you want, but keep the sauces & base the same. Trust me.
