Sara’s Scrambled Seaweed Tofu and Pulled Jackfruit Onigirazu

Name: Sara’s Scrambled Seaweed Tofu and Pulled Jackfruit Onigirazu
Total time: 35 min
Cuisine: Japanese
Ingredients: ½ teaspoon garlic powder; 1 teaspoon gochugaru (Korean chilli powder), or ½ teaspoon each paprika and mild chilli powder; 1 teaspoon gochugaru (Korean chilli powder), or ½ teaspoon each paprika and mild chilli powder; 1 teaspoon gochugaru (Korean chilli powder), or ½ teaspoon each paprika and mild chilli powder; ½ teaspoon black Indian salt (kala namak) or any sea salt; ½ teaspoon black Indian salt (kala namak) or any sea salt; Pinch of sugar (I use coconut palm, but any sugar will work); Pinch of sugar (I use coconut palm, but any sugar will work); Pinch of garlic powder; 1 teaspoon dry ‘instant’ wakame seaweed (optional); 1 x 400 g/1 oz can jackfruit; 3–4 tablespoons odourless coconut oil; 1–2 teaspoons toasted sesame oil (optional); 1–2 tablespoons tamari (or any Japanese soy sauce); 1–2 tablespoons tamari (or any Japanese soy sauce); 1 teaspoon brown rice miso paste; 1 teaspoon toasted sesame oil; 1 teaspoon coconut palm sugar or soft dark brown sugar; 1 teaspoon coconut palm sugar or soft dark brown sugar; 1 teaspoon gochugaru (Korean chilli powder), or ½ teaspoon each paprika and mild chilli powder; 300 g/10½ oz/scant 1¾ cups uncooked sushi rice; ½ small leek or 2 spring onions/scallions; 360 ml/12 fl oz/1⅓ cups water; ½ small leek or 2 spring onions/scallions; ½ small leek or 2 spring onions/scallions; 2–4 teaspoons toasted sesame oil or any neutral oil; 2–4 teaspoons toasted sesame oil or any neutral oil; 1 x 300 g/10½ oz block silken tofu (any tofu will work but silken works best); 1 x 300 g/10½ oz block silken tofu (any tofu will work but silken works best); ½ teaspoon black Indian salt (kala namak) or any sea salt

Preparation info

Makes:
4
sushi sandwiches; each filling makes enough for 4 sandwiches

Difficulty
Easy
Ready in
35 min

Appears in

We Cook Plants

By Sarah Bentley

Published 2025

About

“Onigirazu or “sushi sandwich” is Japanese rice plus any fillings, wrapped up in a sheet of nori seaweed like an edible bundle/package. You don‘t need to be a pro to get it right and you can get enough filling in there for a substantial meal. I make 2 onigirazu per person. If you don’t have nori sheets, you can make a rice bowl and top your rice with the fillings. If you’

Ingredients

Asia
Japan
Sandwich
Gluten-free
Vegan

Ingredients

Method