Sweet Potato Onigirazu – with Sriracha Mayo or Kimchi

Onigirazu is a popular snack, originally from Japan, but has gained quite a reputation in the western world as well; a ‘rice sandwich’ with various fillings, wrapped in nori seaweed. It is actually quite easy to make (and great fun to make with your kids too), it can be filled with all sorts of fillings, whatever you have in hand or if you are adventurous, create your own filling to make a special lunch or snack for your loved ones. I often make them as a light meal when we go on a trip, usually one and a half Onigirazu for each person, it will keep you satisfied for quite a while, and the bonus is: no messy fingers when eating it, it really makes great portable, on the go meal!

The star ingredient here is the baked sweet potato, the additional breadcrumb coating gives the potato a slight crispy texture, it makes a lovely contrast to the pillowy rice. I also opt for a mixture of brown rice and white sushi rice as it gives a slightly chewy texture. I have to say, the sriracha mayo is a must, the combination of the flavours is heavenly (this is the reason why one of the most popular posts on my blog is this sweet potato tempura with sriracha mayo recipe), so please give it a go and I promise you that you will love it and even get addicted to it 🙂 If you made it and like it, please don’t forget to tag me on Instagram or leave a comment below! Would love to hear from you!

Stay home and stay safe!

Ingredients:

makes 6 Onigirazu

• 1 sweet potato, cut into 1/2 cm thick slices
• Olive oil (for coating)
• 1/3 cup fine breadcrumbs (I use corn pannier, you can use Panko if not gluten free)
• 6 cups cooked sushi rice (I use 1/3 brown rice, 2/3 white sushi rice)(3 cups dry)
• 6 pieces Nori seaweed
• Black and white sesame seeds (optional)

Additional filling:

Option 1 – with Sriracha mayo:

• cucumber slices
• Sriracha Mayo
• lettuce
• Sun-dried tomato paste (recipe below or shop bought)

Option 2 – with kimchi:

• kimchi
• cucumber slices
• lettuce

For the sun-dried tomato paste: makes about 1 cup

• 280g sun-dried tomato in oil (for a jar)
• 1 tbsp. toasted sunflower seeds (or almond or pine nut)
• 1 tsp. Balsamic vinegar
• a small pinch of coconut sugar
• 1/2 tsp. garlic powder
• A squeeze of lemon juice (or to taste)
• 50ml olive oil from the jar (or other olive oil)
• 1.5 tsp. Nutritional yeast (optional but recommended)

For the sriracha mayo:

• 3 tbsp. Mayonnaise (I use vegan one)
• 2 tbsp. Sriracha (plus more if you like it really spicy)
• A squeeze of lime or lemon juice

Notes:

1. The photo below shows you how to position the Nori seaweed and the first layer of rice, Sriracha mayo and sweet potato. So after that you can add other filling such as lettuce or cucumber (or both) and when you finished with the filling, just add another layer of rice before you close the ‘parcel’ (follow the instructions in ‘method’).

2. Make the Onigirazu when the rice is still slightly warm, as the warmth can help the nori cling onto the rice and form a snuggle ‘parcel’. Use a few grain of rice as ‘glue’ to make the nori corners stuck together. Have all the fillings ready in order to make the wrapping process more streamlined.

3. Tips for cooking brown rice, soak brown rice in hot water (no longer boiling) for 30 minutes for a quick soak before cooking it. Once soaked, you can cook it with the white sushi rice together in the rice cooker or on stove top.

4. Other suggestions for filling would be: tuna, smoked salmon, fried chicken, avocado, tofu, egg, mushroom etc. the list goes on…

Method:

Preheat the oven to 200 degree Celsius. Place the breadcrumbs in a small plate, brush sweet potato slices with olive oil, then dip the potato slices into the breadcrumbs and coat them evenly. Shake off any excess. Bake in the oven for 20-30 minutes, or until the potato is crispy and cooked through. Remove from oven and cool.

Make the sriracha mayo by combining all the ingredients in a small bowl, mix well and set aside.

To make the sun-dried tomato paste: add all ingredients into a food processor, blend until it forms a smooth paste, transfer to a glass jar and set aside (the rest can be kept in the fridge for 1-2 weeks).

To make the onigirazu with Sriracha mayo:

Place a piece of nori on a plate (or a clean wooden board) like the photo above, with one corner pointing at you. Add about half a cup of rice and flatten it in the middle. Spread sriracha mayo, then sweet potato, cucumber slice (or lettuce) and sun-dried tomato paste. Add another half a cup of rice on top and then fold the top and bottom corner together, and then fold the right hand corner in, add a few grains of rice on top of the left hand corner and finally bring it over to the right and gently stick the two corners together. Put both of your hands on top of the ‘parcel’ and gently give it a little ‘hug’ with your palms, the warmth of your palms and from the rice will keep the ‘parcel’ snuggle, turn the ‘parcel’ over and then transfer it to another plate. Carry on with the remaining ingredients according to your choice (see filling options above).

Just before serving, cut the onigirazu in half with a slightly dampen sharp knife (to prevent the rice from sticking to the knife). Sprinkle sesame seeds on top (if use). It is best to be eaten on the same day.