FOOD TREND: ONIGIZARU SUSHI SARNIES
Sushi is one of our favourite fast foods, and a lunchtime staple here at olive HQ – thanks to its protein- and carb-rich, omega-3 friendly, delicious credentials. But if you’re eating on the hoof – balancing a tray precariously on your lap in a park, or trying to avoid soy splashback aldesko – then the sushi sandwich could be for you.
Known as onigirazu in Japan, these rice bundles, wrapped in nori seaweed, are not only (generally) gluten and dairy free, but easily adaptable to whatever filling takes your fancy, and are far easier to master at home, compared to, say, maki or nigiri.
We were reminded just how great this invention is by London sushi start-up, Norigami (pictured below). Its colourful sarnies take inspiration from around the globe – with anything from vegan curry and miso-roasted salmon, to chermoula chicken and egg chorizo.
We’ve kept our version, to make at home, fairly traditional – but the world’s your onigirazu, so get experimenting!
- sushi rice 150g
- rice vinegar 1 tbsp
- nori 4 sheets
- carrot ½, shredded
- avocado 1, sliced
- sashimi-grade tuna 150g, sliced (see notes below)
- pickled ginger finely chopped to make 4 tbsp
- cucumber ¼, deseeded and sliced into half moons
- wasabi paste to serve
- soy sauce to serve
Watch our 20-second video for the easiest way to stone an avocado...
When eating raw fish, seek out sushi - or sashimi-grade from your fishmonger.
- Kcals 517
- Fat 15.5g
- Saturates 3.3g
- Carbs 62.3g
- Sugars 3.3g
- Fibre 7.6g
- Protein 28.2g
- Salt 0.3g