5 from 1 vote

This vegan-friendly recipe transforms leftover mapo tofu into a flavor-packed onigirazu, a Japanese rice sandwich. Perfect for a satisfying plant-based meal!

More onigirazu recipes you will love- Vegerarian Tamagoyaki Onigirazu, Tuna Mayo Onigirazu, 3 Easy Onigirazu Recipes!

Onigirazu

Onigirazu means “not shaped like a rice ball” in Japanese. Unlike traditional onigiri, it’s a rice sandwich—just layer the filling, fold it into a square, and wrap it in nori. Easy, portable, and perfect for a satisfying meal on the go!

Recipe Ingredients

You’ll need the following ingredients to make this vegan onigirazu:

Rice: Japanese rice such as Koshihikari or sushi rice is ideal because it’s sticky and holds its shape well. While white rice is most common, brown rice can also be used for added nutrition.
Nori: A dried, crispy seaweed sold in sheets. Use full-size nori sheets (about 8.3″ x 7.5″ or 21 x 19 cm) from a Japanese or Asian grocery store.
Mapo Tofu: This spicy, savory dish is rich in flavor. It pairs perfectly with rice and makes an excellent filling for onigirazu. Learn how to make it from scratch in my mapo tofu recipe!
Tsukudani: A Japanese condiment made by simmering ingredients like seaweed, vegetables, or seafood in soy sauce, mirin, and sugar until they become deeply flavored. This recipe uses nori tsukudani, but you can substitute it with kombu tsukudani (kelp) or mushroom tsukudani.

How To Make Vegan Onigirazu: STEP BY STEP

Here are some quick visual instructions! You can go to the printable recipe card below for the video and detailed ingredients and instructions.

Step 1

Place a sheet of plastic wrap on a flat surface and lay a nori sheet on top.

Step 2

Spread some rice in the center.

Step 3

Add the nori tsukudani, mapo tofu, and lettuce on top of the rice.

Step 4

Cover with another layer of rice.

Step 5

Fold the corners of the nori over the filling to form a square shape.

Step 6

Wrap the onigirazu tightly with plastic wrap.

Cut it in half and enjoy this colorful onigirazu sandwich. Perfect for lunch on the go!

Recipe Tips

Don’t put too much rice—too much makes it hard to wrap the nori properly. Spread it evenly and thinly for easier wrapping.
Wrap the nori tightly so the filling stays in place and doesn’t fall apart when eating.
When slicing, wet your knife for a clean cut!

Storage

onigirazu stored in an airtight container.

To store onigirazu, wrap it tightly in plastic wrap to keep the filling in place and prevent the rice from drying out. Then, refrigerate it in an airtight container for a few days.

What To Serve With

To complement this vegan onigirazu, I recommend serving it with okra tempura, miso-glazed eggplant, and wakame miso soup.

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