I’ve made sushi sandwiches a handful of times and they are always a HIT with my kiddos!
You can add whatever you’d like, but here’s how I typically make them.
(Let us know what you think!)
Sushi Sandwiches (Plant-Based Onigirazu)
A fun and flavorful twist on sushi—no rolling required! Perfect for meal prep or lunch on the go! (My kiddos LOVE this recipe!)✨
Ingredients (Makes 2–4 sandwiches):
2–4 sheets of nori (seaweed wraps)
1–2 cups cooked short-grain rice (season with a splash of rice vinegar if desired)
1 ripe avocado, sliced
1 block firm tofu or tempeh, sliced
2 tbsp soy sauce or tamari (for seasoning tofu/tempeh)
️ Optional: dash of garlic powder, sesame oil, or sriracha
Assorted sautéed veggies: bell peppers, carrots, mushrooms, spinach, cabbage
Optional: 2–4 rice paper sheets (helps hold it all together for easy eating)
️ Method:
Prep your fillings:
Slice tofu or tempeh into strips and pan-fry until golden.
Season with soy sauce, a pinch of garlic powder, and a splash of sesame oil.
Sauté veggies in a pan until just tender. Season lightly.
Slice avocado.
Start building your sandwich:
Lay a nori sheet on a clean surface, with one corner pointing up (diamond shape).
Place a small scoop of rice in the center and press it into a square shape.
Layer on the love:
Add tofu or tempeh on top of the rice
Layer sliced avocado on top of tofu
Add a spoonful of sautéed veggies
Wrap it up:
Fold the nori like an envelope—top corner down, bottom corner up, then fold the sides over.
If using rice paper, soften one sheet in water and wrap it around the whole sandwich
for a neat, easy-to-hold seal.
✂️ Cut in half (optional) for a gorgeous, layered look—and serve with soy sauce, wasabi,
or dipping sauce of choice!
Tips:
Swap tofu for crispy chickpeas, marinated tempeh, or leftover roasted veggies.
Keep wrapped in parchment or cling wrap in the fridge for a grab-and-go lunch!