Ingredients
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2 cups cooked sushi rice (seasoned with rice vinegar, sugar, and salt) rice vinegar2 cups cooked sushi rice (seasoned with rice vinegar, sugar, and salt)
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4 large nori sheets nori sheets4 large nori sheets
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1 cup shiitake mushrooms, thinly sliced shiitake mushrooms1 cup shiitake mushrooms, thinly sliced
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1 cup cremini mushrooms, thinly sliced cremini mushrooms1 cup cremini mushrooms, thinly sliced
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2 tablespoons tamari (gluten-free soy sauce) tamari2 tablespoons tamari (gluten-free soy sauce)
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1 tablespoon toasted sesame oil toasted sesame oil1 tablespoon toasted sesame oil
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1 tablespoon maple syrup maple syrup1 tablespoon maple syrup
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1 teaspoon grated fresh ginger fresh ginger1 teaspoon grated fresh ginger
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1 avocado, sliced avocado1 avocado, sliced
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1 cup red cabbage, finely shredded red cabbage1 cup red cabbage, finely shredded
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1/2 cup carrot, julienned carrot1/2 cup carrot, julienned
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2 tablespoons pickled ginger, chopped pickled ginger2 tablespoons pickled ginger, chopped
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1 tablespoon rice vinegar rice vinegar1 tablespoon rice vinegar
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1 teaspoon toasted sesame seeds toasted sesame seeds1 teaspoon toasted sesame seeds
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2 green onions, thinly sliced green onions2 green onions, thinly sliced
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Salt, to taste saltSalt, to taste
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Black pepper, to taste black pepperBlack pepper, to taste
Directions
Assemble the onigirazu just before eating to preserve optimal texture. For meal prep, keep the mushroom filling and slaw separate until ready to wrap. You can substitute brown sushi rice for extra fiber. For a soy-free version, use coconut aminos instead of tamari.
Steps
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1
Done
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Cook sushi rice according to package instructions. Once cooked, season with rice vinegar, a pinch of sugar, and salt. Let cool until just warm. |
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2
Done
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In a skillet, heat sesame oil over medium heat. Add shiitake and cremini mushrooms, sautéing until softened (about 5 minutes). Add tamari, maple syrup, and grated ginger. Cook until mushrooms are glazed and most liquid has evaporated. Set aside to cool. |
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3
Done
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For the slaw, combine shredded cabbage, julienned carrot, chopped pickled ginger, rice vinegar, green onions, sesame seeds, salt, and pepper in a bowl. Toss well and set aside. |
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4
Done
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Lay a nori sheet shiny side down on a piece of plastic wrap or bamboo mat. Spread 1/2 cup seasoned sushi rice in the center, forming a square. |
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5
Done
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Top rice with a layer of mushroom mixture, a few avocado slices, and a generous spoonful of slaw. |
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6
Done
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Place another 1/4 cup of rice on top to cover the fillings. |
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7
Done
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Fold the corners of the nori over the filling to form a square, sealing with a few drops of water if needed. |
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8
Done
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Wrap tightly in plastic wrap, let sit for 5 minutes to soften nori, then slice in half to serve. |
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9
Done
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Repeat with remaining ingredients to make 4 onigirazu sandwiches. |
