Onigirazu

Onigirazu

A modern Japanese rice sandwich - a cross between a traditional onigiri (rice ball) and sushi roll. This one is filled with sweet potato and spinach, perfect for world Vegan month.

  • 30 mins
  • Easy
  • Sides
  • 1-2 Servings

Ingredients

  • 2 sheets Yutaka Nori
  • 200g cooked Yutaka Sushi Rice
  • 1 tbsp Yutaka Rice Vinegar
  • 1 small sweet potato, peeled and sliced into rounds
  • 1 tsp sesame oil
  • 1 handful spinach leaves
  • 1 tbsp Yutaka White Miso Paste
  • 1 tsp Yutaka Soy Sauce
  • 1 tsp Honey or maple syrup
  • 1 tbsp Yutaka Toasted Sesame Seeds

Directions

  1. Preheat the oven to 200°C. Toss the sweet potato slices with sesame oil and roast for 20-25 minutes until tender and golden.
  2. In a small bowl, mix together the miso paste, soy sauce and honey (or maple syrup) to create a glaze. Brush lightly over the roasted sweet potato.
  3. In another bowl, season the warm sushi rice with rice vinegar and mix well.
  4. Lay one sheet of nori shiny-side down on a piece of cling film or baking paper.
  5. Spoon half the rice into the centre, shaping it into a square.
  6. Layer with spinach leaves and glazed sweet potato slices, then top with another thin layer of rice.
  7. Fold each corner of the nori sheet into the centre to form a neat parcel, using a little water to seal the edges.
  8. Wrap tightly in cling film and let it sit for a few minutes to set the shape before slicing in half.
  9. Sprinkle with toasted sesame seeds before serving.

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