Onigirazu

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.

Ingredients:

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

Instructions:

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!