Certified Chef Eric Tezino

I've been on a journey to incorporate more plant-based meals into my diet, and discovering onigirazu, often called a sushi sandwich, has been a game-changer! What I love most is how incredibly versatile and satisfying they are, especially when you slice them open and see all the beautiful, colorful layers. It's truly a feast for the eyes and the taste buds. If you're looking for a healthy, portable, and delicious meal that's easy to customize, you've got to try this! Instead of traditional sushi rice, I’ve found that quinoa makes an amazing, nutrient-dense base. The key is to cook your quinoa perfectly so it's slightly sticky but not mushy. I usually rinse it thoroughly, then cook it with a 1:1.5 quinoa-to-water ratio, letting it steam for a few minutes off the heat. This ensures it holds together well when packed, which is essential for those clean, visible layers when your onigirazu is cut open. Quinoa also adds a fantastic boost of protein and fiber, making these sushi sandwiches even more fulfilling. Now for the fun part: the fillings! This is where you can really get creative and ensure a stunning cross-section. For my plant-based onigirazu, I love using thinly sliced avocado, crisp cucumber sticks, shredded carrots, and fresh spinach. Sometimes I'll add marinated baked tofu or tempeh strips for extra protein, or a dollop of spicy vegan mayo. The goal is to choose ingredients that offer contrasting colors and textures, so when your triangular sushi sandwich is sliced, each layer pops. Imagine vibrant greens, sunny oranges, and creamy whites all neatly stacked – it’s incredibly appealing! Assembling your onigirazu for perfect layers is easier than you think. You’ll need a sheet of nori seaweed, placed shiny side down. Spread a thin, even layer of your prepared quinoa in the center, leaving plenty of nori around the edges. Then, carefully arrange your chosen fillings in the middle of the quinoa layer. This is crucial for ensuring they’re visible when you cut it open. Top with another thin layer of quinoa, then sprinkle generously with hulled hemp seeds. These not only add a lovely nutty flavor and texture but also boast incredible cardiovascular health benefits and are rich in Omega 3s, as I learned from a container I picked up recently! Once your fillings are in place, bring the corners of the nori up and over the quinoa and fillings, pressing gently to form a compact, triangular shape. The goal is to tightly encase everything so it holds together. After wrapping, let it sit for a few minutes to allow the nori to soften and seal. Then comes the moment of truth: slicing! For a perfectly clean cut that reveals all those beautiful layers, use a very sharp knife. I find it helps to slightly dampen the blade with water before each slice and wipe it clean between cuts. This prevents the nori from tearing and the quinoa from sticking, giving you those Instagram-worthy cross-sections. Serve your onigirazu on a wooden cutting board with a side of your favorite dipping sauce, like a tangy light green sauce, and enjoy your delicious, healthy, and visually stunning plant-based meal!