Onigirazu – Japanese Rice Sandwiches with Tempeh and Vegetables

01Method

1. 1

   Cook the rice following package directions, then season with a mixture of rice vinegar, sugar, and salt.

2. 2

   Pat the tempeh dry and cut into thin slices. Heat a pan, add soy sauce, place the tempeh slices in the pan, and sear on both sides for approximately one minute each.

3. 3

   In a separate pan with oil, scramble the eggs to a slightly dry consistency for easier handling during assembly.

4. 4

   Rinse and dry the spinach, remove the stems, and separate the lettuce into individual leaves. Peel the carrot and cut into thin, long strips. Rinse and thinly slice the radish and cucumber. Combine the mayonnaise with the hot sauce.

5. 5

   Place a sheet of nori with the smooth side facing down. Spread a handful of rice evenly across it and shape into a rough square. Layer spinach and lettuce leaves on top, add a spoonful of the mayo mixture, then place the scrambled eggs and seared tempeh. Arrange carrot, radish, and cucumber slices on top. Add another spoonful of mayo and finish with a layer of rice matching the initial amount.

6. 6

   Fold all four corners of the nori toward the center, slightly moistening the edges with water so they adhere to the rice. Wrap the finished sandwich tightly in plastic wrap and refrigerate until serving.