Have you ever heard of onigirazu, also known as a sushi sandwich? As the name suggests, it’s a love child of a western sandwich and a Japanese sushi roll. It’s quite easy to make, it travels well, and being sushi’s distant cousin, it’s naturally gluten-free and very filling too.
- 1 cup sushi rice
- 1 1/4 cup water
- 1 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
- 4 sheets of nori seaweed
- 1/2 avocado, sliced
- 1/2 red bell pepper, sliced
- 1/2 cucumber, sliced
- 4 leaves of lettuce
- Rinse the sushi rice until the water runs clear. Then add it to a pot with 1 1/4 cups of water and bring it to a boil.
- Once the water is boiling, turn the heat down to low and cover the pot with a lid. Let the rice cook for 18-20 minutes, or until all the water is absorbed.
- In a small bowl, mix together the rice vinegar, sugar, and salt until the sugar and salt are dissolved.
- Once the rice is done, transfer it to a large bowl and add the vinegar mixture. Mix well to combine.
- Lay a sheet of nori on a clean surface with the shiny side down. Place a leaf of lettuce in the center of the nori.
- Spoon about 1/2 cup of the sushi rice on top of the lettuce and spread it out evenly.
- Add the sliced avocado, red bell pepper, and cucumber on top of the rice.
- Spoon another 1/2 cup of sushi rice on top of the vegetables and spread it out evenly.
- Fold the edges of the nori over the rice and vegetables to form a square-shaped package.
- Use a sharp knife to cut the onigirazu in half, being careful not to squish the filling.
- Serve and enjoy!
Nutrition Facts (per serving):
- Calories: 275
- Total fat: 7g
- Saturated fat: 1g
- Cholesterol: 0mg
- Sodium: 337mg
- Total carbohydrates: 49g
- Dietary fiber: 5g
- Sugars: 5g
- Protein: 5g