An onigirazu is a combination of an onigiri and a sandwich basically a rice ball with filling wrapped in nori seaweed. They are great as you can add what ever filling you like and are perfect for the coming Hanami season so you can pack them in a bento for an out door picnic or just to take to work or college as a change from an ordinary sandwich.
This particular one is a variation on the Japanese tonkatsu sando using a vegan textured soy protein cutlet.
First take your nori and add cooked rice and a pinch of salt then place on top shredded cabbage or lettuce, on top of this place your cooked cutlet .
I made a kewpie mayo mustard and a vegan tonkatsu style sauce ( just tomato ketchup and tamari. Spread this onto your cutlet and then add more rice. Fold over the edges and wrap in cling film. Leave to set for ten mins then cut with a sharp damp knife leaving the cling film off or on that’s up to you.
There you have a perfect tonkatsu onigirazu.
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