Sushi Sandwich - Onigirazu おにぎらず- With Easy Sushi Rice!

Onigirazu or Japanese sushi sandwich is a delicious and portable version of sushi!

For the Onigirazu

• package of sushi nori
• pickled red cabbage
• sliced cucumbers
• sliced avocados
• baby spinach
• smoked salmon
• sushi rice
• sweet potato slices
• furikake seasoning
• plastic cling wrap for rolling
• water to seal nori wrapper

Or any of your favorite sushi fillings including, crab, salmon, egg, eel, etc.

For the Sushi Rice:

• 1 Cup Japanese style short-grain rice
• 2 Tbsp granulated sugar
• 3 Tbsp Rice Vinegar
• 1/2 tsp salt

For Sweet Potato slices (if desired)

• one large sweet potato-cut into 1/4 inch slices
• 1/4 cup cassava flour
• 1/2 cup tapioca starch
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 cup cold water
• Parchment paper
• large cookie sheet

1. Rinse 1 cup of short grain rice until it runs clear.
2. Add rice and 1 cup plus 2 TBSP water to a saucepan. Cover.
3. Place pot on stove at medium-high heat.
4. Bring the covered pot to a boil until it chatters and bubbles, about 3-5 minutes. Do not lift up the lid.
5. Reduce the heat to low. Let cook for about 5 additional minutes.
6. Remove pan from heat and let sit 10 minutes. Do not remove the cover.
7. After 10 minutes, fluff rice with a fork. Add rice vinegar, sugar and salt. Mix well.
8. Let sushi rice cool before assembling Onigirazu. Hot rice will make the nori wet and sticky.

1. Preheat oven to 450 degrees F.
2. Line cookie sheet with parchment paper.
3. Slice sweet potato horizontally in 1/4 inch slices.
4. Add Tapioca Starch, Cassava Flour, Salt, Garlic Powder and Onion Powder to a bowl and mix well.
5. Slowly add 1/2 cup of cold water to the dry ingredients. Mix until combined and slightly runny. If the mixture isn't runny, add 1 TBSP of water and mix until desired consistency is attained.
6. Coat sweet potato slices in flour mixture. Place an inch apart on parchment paper line cookie sheet.
7. Bake 10 minutes, flip and bake for 5 more or until outside is crunchy and sweet potato slices are fork tender.

Gather sushi rice and all ingredients for assembly along with the plastic cling wrap and a small container of water for sealing nori

Place a sheet of cling wrap larger than the nori sheet on the table. Set nori, shiny side down, at 45 degree angle on the cling wrap. Using a cup measure, place 1/3 cup of sushi rice on the sheet of nori.

Place a layer of each topping on top of the rice, one at a time. Sprinkle with furikake seasoning. When all toppings are stacked, add another 1/3 cup of sushi rice to the top of the stack.

Fold the right corner of the nori sheet over the sushi stack. Using a wet finger, wet the nori sheet and fold the left corner over the stack. The water from your finger will glue the nori together.

Fold over the remaining two corners, using water to seal the nori sheets.

Once the whole stack is wrapper in nori, pull the cling wrap tight on all sides to make a package for the onigirazu. You will leave the plastic wrap on when you cut the sandwich as it helps keep everything together.

When you are ready to eat the onigirazu, simply slice through the plastic with a sharp knife. The plastic wrap will help keep everything sealed and fresh until it is ready to eat!

Onigirazu is best consumed the same day. Leftovers can be stored in the fridge, if they are wrapped in a handtowel to keep the rice from drying out.