Vegetarian Onigirazu Recipe
Portionen / Serves: for about 8 sandwiches
Zutaten / Ingredients
  • 2 cups of rice (jasmine rice or sushi rice are most suitable)
  • 4 cups of water
  • 8 nori leaves
  • cream cheese with tomato or herbs (whatever you like the most)
  • 1 avocado
  • a handful of fresh spinach
  • ½ mango
  • 16 pieces of sundried tomatoes
  • a pinch of salt
  • 1 handful of roasted walnuts
Zubereitung / Instructions
  1. Rinse the rice under cold water until it stays clear. Add the rice to a pot with 4 cups of water and bring it to a boil. When it boils turn off the heat and let the rice simmer for about 15 minutes – the lid remains on the pot. After the 15 minutes take the pot off the heat, remove the lid and let the rice sit for another 5- 10 minutes before transferring it to a cold bowl. Let the rice cool down before processing it further as warm rice might tear the nori leaves (you can actually prepare the rice the evening before and store it at room temperature. Not in the fridge as it will get lumpy)
  2. Wash and dry and spinach. Halve the avocado, remove the stone and cut slices into it. Scoop out the slices with a spoon. Roast the walnuts quickly in a pan without oil until slightly brown.
  3. Cut through the mango on both sides next to the stone and cut slices into the halves, just like you did with the avocado. Scoop out the mango stripes with a spoon and don't forget to cut off the remaining pulp around the stone.
HOW TO FOLD ONIGIRAZU (also have a look at the video)
  1. Place the nori leaf on a chopping board, one of the corners heading towards you.
  2. Add about 1-2 tablespoons of rice in the middle of the nori leave and press it into a flat, square shape. The corners of the square point towards the long sides of the nori.
  3. THE FILLING: Start off with 3-4 leaves of spinach, then add a generous amount of cream cheese. On top you place the mango slices, dried tomatoes and avocado. Season the avocado with a pinch of salt (and some pepper if you like). Top it with chopped walnuts and at long last another layer of rice. It's easiest if you carefully drizzle it on top and only press it on lightly. It'll get into shape once you fold the onigirazu.
  4. Fold the upper and the lower corner towards the middle carefully pressing them onto each other. Some water on your finger will help to glue them together. Now take the other corners, fold them and be careful not to tear the nori (it'll get softer once it's in contact with the rice).
  5. Turn the completely folded onigirazu over, press it a little into shape and let it sit for some minutes.
  1. You can now either cut the onigirazu into halves or keep it whole. Wrap it into plastic wrap or baking paper or simply store it in a container. You can store the onigirazu for a day in the fridge, yet they are most tasty when fresh.
Recipe by Purple Avocado at