Onigirazu with Okra & Smoked Tofu

This Japanese sandwich made with seaweed and sushi rice instead of bread has a lot of potentials to become the superfood of tomorrow. What's interesting it first originated from Japanese manga "Cooking Papa." In the comic book, Papa is the guy working for corporation but a secretly amazing cook that lies to his colleagues telling them that all the outstanding food that he brings to work is made by his loving wife but she, in fact, is useless in the kitchen :)

Onigirazu is super fun to make this and I love the delicate flavours that come through together!

Easy to make Onigirazu with Okra & Smoked Tofu

Ingredients for 4 sandwiches:

• 8 Sushi Nori Seaweed Square Sheets (Best way to buy in bulk on Amazon)

• 350g (12.3oz) of Sushi Rice cooked and seasoned

• 8 Ladyfingers - Okra, blanched in hot water for 1 minute

• 100g smoked tofu, pan-fried and glazed with soy sauce

• Mixed salad (beetroot, spinach)

• 1 Avocado sliced

• 1 small carrot cut into matchsticks

• Half red pepper cut into matchsticks

• Japanese mayo

• Soy sauce

• Nigella seeds for garnish

• Plastic Wrap

• Small round dish or metal ring (11.5cm in diameter and 5cm tall) (4,5 inch /2 inches) to assemble (I used one of my small serving pie dishes and it worked great)

Instructions for the small dish method:

1. Cut a piece of plastic wrap bigger than a sheet of seaweed (It helps to hold everything in the shape) and place inside the dish.

2. Place a square of the seaweed inside the dish to fill its shape.

3. Place a layer of rice at the bottom of the seaweed (use a small amount of water on your fingers to prevent the rice from sticking)

4. Create the mirror layers of your fillings with the main item in the middle finishing with rice layer at the top (push the layers down to compress and keep in mind where the cut will be) You can also drizzle some soy sauce inside the layers.

5. Remove from the dish by lifting the plastic wrap and cover the top with another piece of seaweed (big enough to overlap slightly on the previous seaweed)

6. Wrap tightly in the plastic wrap to hold the shape then cut.

7. Enjoy with a drizzle of Japanese Mayonaise!

Instructions for the metal ring method:

1. Cut a piece of plastic wrap bigger than a sheet of seaweed (It helps to hold everything in the shape) and place it directly on the working surface.

2. Place a square of seaweed at the top of the plastic wrap and then the metal ring.

3. Place a layer of rice at the bottom of the seaweed (use a small amount of water on your fingers to prevent the rice from sticking)

4. Create the mirror layers of your fillings with the main item in the middle finishing with rice layer at the top (push the layers down to compress and keep in mind where the cut will be) You can also drizzle some soy sauce inside the layers.

5. Remove the ring and fold the bottom seaweed upwards and stick to the sides of your layers.

6. Place another seaweed square at the top and fold over to cover. Wrap in the cling film tightly, shape and cut.

7. Enjoy with a drizzle of Japanese Mayonaise!

Insight:

• I found it easier to work with seaweed that was soggier. Take a few sheets out the packet and leave them on the counter overnight.