Try This— Onigirazu (Sushi Sandwich)

No doubt whole grains are super good for you, but I eat a lot of bread, y’all. Dare I say, I eat way too much bread. I can turn an otherwise healthy meal into a caloric, water weight disaster by literally eating an entire baguette along with it. That’s dedication. Anyway, I’m always on the hunt for sandwich recipes that don’t rely so much on bread. I’ve made some pretty delish lettuce rolls. You know the ones. You just take all your regular sandwich fixin’s and roll them up in lettuce. Voila! No bread, but sometimes it feels like I’m just eating a salad without a fork. Then I found Onigirazu.

So this is really a thing. Onigirazu. Sushi sandwiches. What?!! There’s really never a wrong time for sushi. I thought I had ventured into some pretty unique recipes before what with grain bowls for breakfast and savory yogurt, but this one right here is just the end all. I mean imagine a sandwich meets sushi, falls in love, has a baby, and names it Onigirazu. Word. It’s kinda like that. You must try this!!!

Onigirazu  (Sushi Sandwich)

Ingredients

  • 4 nori sheets
  • about 4 cups of cooked sushi rice
  • 1 avocado, sliced
  • 1 oz baby spinach
  • red cabbage, shredded and pickled (optional, see below)
  • homemade sriracha, get the recipe here

TOFU KATSU VERSION

  • 1 package firm tofu, pressed
  • tamari or soy sauce
  • beaten eggs, for coating the tofu
  • 1-2 cups panko breadcrumbs
  • 2 cups frying oil (for fried version only)

SWEET POTATO VERSION

  • 1 large sweet potato
  • 1 tbsp tamari (GF) or soy sauce
  • 1 tbsp maple syrup
  • 2 tsp neutral (flavorless) cooking oil like avocado oil
  • 1 tsp toasted sesame oil
  • 2 tsp rice vinegar

QUICK PICKLED RED CABBAGE (optional)

  • a wedge of red cabbage, sliced thinly
  • ½ cup rice vinegar
  • 2 tbsp sugar or maple syrup
  • 1 tsp fine sea salt
  • 1 clove of garlic, crushed with the side of a knife

Directions

FILLINGS

TOFU KATSU VERSION

  1. BAKED – Set the oven to 200° C / 390° F and line a baking tray with baking paper. Toast panko breadcrumbs in a small pan until golden (they will gain more color in the oven). Cut each tofu block into two 50% thinner blocks. Sprinkle tofu with some soy sauce (or tamari) or you can season the flour with plenty of salt instead. Drag tofu in flour making sure that the entire surface area has been coated. Dip the tofu in beaten egg and finally drag it in the pre-toasted breadcrumbs. Brush a bit of oil on the baking paper underneath the tofu and bake for about 30 minutes (until crisp and dry) flipping the pieces to the other side half way through.
  2. FRIED – Fill a small pot with 2 cups of frying oil and set on the stove. Cut each tofu block into two 50% thinner blocks. Sprinkle tofu with some soy sauce (or tamari) or you can season the flour with plenty of salt instead. Drag tofu in flour making sure that the entire surface area has been coated. Dip tofu in beaten egg and finally drag it in breadcrumbs. Carefully lower the tofu, one piece at the time, into hot oil and let it fry for about 3 minutes on each side. Once ready, place fried tofu on a piece of kitchen towel to get rid of the excess oil.

SWEET POTATO VERSION

  1. BAKED – Set the oven to 220° C / 425° F and line a baking tray with baking paper. Mix all the remaining ingredients together in a small bowl. Cut the middle (widest) section of your sweet potato, peel it and slice into 0.2″ slices. Brush each slice with the marinade and place the slices on the prepared baking tray. Bake for about 20 min (until soft), flipping the slices to the other side halfway through.

Assembly

  1. Cut a square of cling film slightly larger than your nori sheet. Place it on the table, place the nori sheet on top with the shiny side down and rotated 45° in relation to the cling film (SEE PHOTOS above).
  2. Wet your hands (keep a small bowl of water handy to wet your hands) and grab a handful of rice. Place it in the middle of the sheet and using your hands form it into a compacted square (about 3.5 ” by 3.5 “). Try to make that layer as even and compacted as possible. Season well with salt.
  3. Place remaining ingredients on top. For the tofu onigirazu,  layer spinach, avocado slices, Sriracha and tofu katsu. For the sweet potato onigirazu, layer pickled cabbage, avocado slices, Sriracha, and a sweet potato disc. At this point cover all the ingredients with another layer of compacted rice. You can get a special onigirazu maker that makes this process a little  easier.
  4. Once you are done with your stack, seal all four corners of the nori sheet on top of the filling. Fold the right corner over the stack, wet the end of the nori sheet with a wet finger and fold the left corner over the stack and ‘glue’ it to the right corner. Repeat the same thing with bottom and top corners until you get a small packet.
  5. Finally gather all the cling film over the stack and tie on the top. Put something moderately heavy (like a breadboard) on the onigirazu and set it aside to let the seaweed soften a little. Cut in half with a sharp knife.

QUICK PICKLED RED CABBAGE (optional)

  1. Place shredded cabbage in a sterilized, medium size jar.
  2. Put the remaining ingredients and ½ cup water in a small pot. Bring to a gentle boil, over low heat.
  3. Once they come to the boil (make sure the sugar has dissolved), pour the mixture over the cabbage and stir well. Make sure that the pickling liquid covers all of the cabbage. Set aside for 6-8 hours and consume.

Source: Lazy Cat Kitchen

Try This---Cauliflower Crust Grilled Cheese Sandwich

Try This—Cauliflower ‘Bread’ Grilled Cheese Sandwich

Try This---Cauliflower Crust Grilled Cheese Sandwich

I burned some cauliflower the other day. Maybe I should say I seared it so it sounds more intentional.  I was scraping the little crispies off of the bottom of the pan and eating them because, you know, waste not want not. As it turns out, even burning– I mean searing— cauliflower can’t take away from its deliciousness. I figured there had to be a way to get that crispy cauliflower flavor without setting off fire alarms.

So I tooled around the internet looking for recipes. There are lots of cauliflower ‘bread’ recipes out there. Crispy and delicious looking recipes. And then I stumbled upon a grilled cheese recipe. You guys! Grilled cheese! You absolutely have to try this.

Cauliflower ‘Bread’ Grilled Cheese Sandwich

Ingredients
Makes 2 grilled cheese sandwiches

Cauliflower crust “bread” slices

1 small head cauliflower, cut into small florets (should yield 3 cups of cauliflower rice)
1 egg, lightly beaten
½ cup shredded mozzarella cheese
½ teaspoon fine grain sea salt
¼ teaspoon ground black pepper

Grilled cheese

1 tablespoon butter, room temperature
⅓ cup sharp cheddar cheese, grated/shredded, room temperature

Directions

Cauliflower crust “bread” slices

Preheat oven to 450°F and place a rack in the middle.
Line a baking sheet with parchment paper and liberally grease it with olive oil. Set aside.
In a food processor rice the cauliflower florets (it should be evenly chopped but not completely pulverized).
Transfer cauliflower rice (about 3 cups) to a microwave-safe dish and microwave on high for 8 minutes, until cooked.
Place the cauliflower rice in a tea towel and twist it to squeeze as much moisture as you can. This is very important. The cauliflower rice needs to be dry, otherwise you’ll end up with mushy dough, impossible to use as slices of bread.
Transfer the cauliflower rice to a mixing bowl, add egg, mozzarella, salt, pepper and mix well.
Spread cauliflower mixture onto the lined baking sheet and shape into 4 squares.
Place in the oven and bake for about 16 minutes until golden.
Remove and let cool 10 minutes before peeling them off the parchment paper (be careful not to break them!)

Assemble cauliflower crust grilled cheese

Heat a pan over medium heat.
Butter one side of each slice of cauliflower crust bread (preferably the top part).
Place one slice of bread in the pan, buttered side down, sprinkle with the cheese and top with the remaining slice of cauliflower crust bread, buttered side up.
Turn the heat down a notch and cook until golden brown, about 2 to 4 minutes.
Gently flip and cook until golden brown on the other side, about 2 to 4 minutes.

Try This---Cauliflower Crust Grilled Cheese Sandwich

 

Source: Kirbiescravings via Iron You