Step 1

Rinse the rice under cold water. I normally do this about 4-5 times until the water runs clear. Cook the rice in a rice cooker or on the stove top. Depending on the rice you are using, this takes about 5-6 minutes. When the rice is done, spread it out on a plate so it can cool off.

Step 2

Combine the ingredients to marinate the tofu or tempeh. Press the tofu (see notes). Slice the tofu or tempeh in thin slices, about 1/2 centimeter (quarter inch).

Step 3

In a small bowl combine the tamari or soy sauce, sriracha, maple syrup, and rice vinegar.

Step 4

Whisk to combine. Pour the mixture over the tofu or tempeh. Let marinate for 30 minutes and then bake for 10-15 minutes at 180°C /350 °F until golden brown.

Step 5

PICKLED CABBAGE

Step 6

With a julienne peeler or mandoline slicer, shred the cabbage. Place the shredded cabbage in a sterilized jar. To sterilize the jar, submerge the jar in boiling water for about 10 minutes.

Step 7

Place the thinly sliced cabbage, rice vinegar, sugar, and salt in the jar.

Step 8

Make sure that the cabbage is fully submerged in the pickling liquid. Set aside for 6-8 hours.

Step 9

FORMING THE ONIGIRAZU

Step 10

Place a sheet of saran wrap on a clean work surface. On top of the saran wrap place a nori sheet with the shiny side down.

Step 11

You can keep a small bowl with water on the side, to dip your fingers in so the rice will not stick to your fingers and it can also help to seal the nori sheet when you wrap it.

Step 12

Place 1/2 tsp of vegan mayonnaise in the middle of the nori sheet. On top of that place a bit of rice. Form the rice by hand into a square or circle. And drizzle 1/2 tsp of soy sauce on top. Then add the other ingredients (spinach, carrots, tempeh or tofu, pickled cabbage, sriracha) and end with a layer of rice again.

Step 13

See the photos and video above on how to place the rice and the nori sheet.

Step 14

Fold the nori sheet by starting with the right or left corner of the nori sheet and fold that side to the opposite side. Do the same with the other side. Then fold the top or bottom tip of the nori sheet in the opposite direction. You should have a small packet now. If the tips of the nori sheet don’t stay put, wet the tips of your fingers with a bit of water.

Step 15

While folding the nori sheet, use the saran wrap to tighten the onigirazu. Press down gently and set aside to rest for about 10 minutes to allow the nori sheet to soften.

Step 16

Remove the saran wrap and with a sharp knife, cut the onigirazu in half.  Serve or keep in the fridge for later.

Step 17

Depending on the rice you use and the condiments, in general onigirazu can be stored in the fridge for 3-4 days.