Onigirazu - Sushi Sandwich

Onigirazu is a Japanese sushi sandwich, おにぎらず. It is much easier to make than making sushi as there is no rolling involved. Onigirazu is a perfect picnic dish or to take with you for a packed lunch. You can make it for your kid's school lunches, to have at work or on the go lunches.
You can change the filling to suit you, it doesn't have to be what's in this recipe.

Serves 2
preparation time - 15min - ( extra 40min to cook rice)

Ingredients

• 2 sheets Clearspring Japanese Sushi Nori - Dried Sea Vegetable (Toasted)
• 180 g Clearspring Organic Sushi Rice - Short Grain Japanese Style Rice - White or Brown
• 2 tbsp Clearspring Organic Japanese Ume Su

Jackfruit filling:

• 4-6 chunks Clearspring Organic Young Jackfruit Chunks 
• 1 tsp Clearspring Organic Sesame Oil
• 1/2  tbsp Clearspring Organic Japanese Brown Rice Miso Paste - Unpasteurised
• 1/2 tbsp Clearspring Organic Japanese Yaemon Tamari Soya Sauce - Double Strength
• 1 tsp Maple syrup

Other filling:

•  1/2 avocado (sliced in thin pieces)
• a couple of slices of red pepper
• a small handful of mixed leaf salad

Side salad:

• mixed leaf salad
• a couple of cherry tomato
• a few french beans - cooked for 2min 
• 1 tsp Clearspring Organic Japanese Sweet White Miso Paste - Pasteurised 
• 1/2 tsp Clearspring Organic Japanese Brown Rice Vinegar
• A sprinkle of Clearspring Organic Atlantic Sea Salad 

Method

1. Cook the rice as instructed on the pack. Once cooked add the ume su seasoning and mix it with a spatula then leave to cool for about 5-10min.
2. Prepare the 'pulled jackfruit' by tearing the jackfruit into strands. Bring a frying pan to heat, add the sesame oil then cook the jackfruit. Mix all the seasonings and add to the pan once the jackfruit is warm, mix well and set it aside to cool.
3. Let's assemble. Place the nori seaweed with the shiny side down. Add 1/4 of the rice into the middle and press it down with your hands. Place the leafy salad then add the pulled jackfruit. Add the red pepper and sliced avocado. Now add the other 1/4 of the rice on top. Carefully close the nori seaweed by folding both sides then bottom and top. If it peels off, wet your hands with water and use your fingers like glue on the dry nori. Once you've folded all sides, flip the onigirazu upside down to let the seaweed stick. 
4. You can take eat it as it is, or cut it in half like in the image and place it in your lunch box. 
5. To make the side salad, tear the salad leaves into bite-size pieces, add the rehydrated sea vegetable salad. Place the cooked french beans in the lunch box and pour the mixed dressing over and sprinkle the sea salad. 

All our recipes are 100% vegan (no meat, fish, dairy, eggs, or gelatine) and refined sugar-free

Recipe by Lisa Dawson

Filmed by @ShisoDelicious