B-well Vegetable Sushi Sandwich

Calling all sushi lovers! Have you ever heard of onigirazu, also known as a sushi sandwich? This is what you get when a sandwich and a sushi roll have a love child. It’s easy to make, naturally gluten-free, vegan and delicious.

Serves: 4
Time: 45 minutes
Recipe by: Thando Manyoni


½ cup B-well Thick and Creamy Mayo
349g extra firm Tofu
1/3 cup flour
Pinch of salt and pepper
1 cup panko breadcrumbs
½ cup plant-based milk
4 sheets rice paper
4 sheets of Asian Sushi Nori
1 cup sushi rice, cooked
½ cup teriyaki sauce
1 cup finely shredded cabbage
1 cup thinly sliced carrot
1 large avocado, sliced
¼ cup mixed sesame seeds
¼ siracha
B-well Canola Cooking Oil

To serve:
Soy sauce


Heat enough canola oil for shallow frying in a pan. Pat the tofu dry with paper towel or a clean kitchen towel and cut into 8mm slices.
Place the flour, bread crumbs and milk in three separate bowls. Season the flour with a pinch of salt and pepper.
Coat the tofu well in flour, then dip into the milk and finally coat with bread crumbs.
Shallow fry in the pan until golden brown and crisp on both sides.
In a small bowl, combine the mayo and siracha.

To assemble:
Soak the rice paper sheets in water until soft and transfer to a plate or work surface. Cut a nori sheet to the same size at the tofu slices and place in the centre of the rice sheet. Followed by 1-2 tablespoons of rice, a drizzle of teriyaki sauce, the fried tofu, cabbage, carrots, a few slices of avocado, a drizzle of siracha mayo and topped with rice and another sheet of nori. Fold the rice paper over the filling. Coat the sandwich in sesame seeds. Repeat the process to make four sandwiches.
In a separate pan, drizzle oil and gently sauté each side of the sandwich until seeds are toasted.
Serve with soy sauce for dipping.

Chefs Tip: When soaking the rice paper, make sure not to soak it for too long as it will get too difficult to work with. 

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