Portabello Onigirazu: A delicious twist on a Japanese classic
Whether you're a vegetarian, vegan, or simply looking for a tasty and nutritious meal, Portabello Onigirazu has something to offer.
In recent years, the global culinary scene has witnessed a growing fascination with Japanese cuisine. Sushi, ramen, and tempura have all become household names, but there’s one dish that’s been quietly making its mark – the onigirazu.
This fusion of sushi and sandwich has taken the world by storm, and one of its most inventive iterations is Portabello Onigirazu.
Unlike traditional sandwiches, which often contain heavy meats and processed cheeses, Portabello Onigirazu is a lighter option. It’s perfect for those looking to reduce calorie intake without sacrificing flavour.
Portabello Onigirazu can easily be made vegan by using plant-based teriyaki sauce and omitting any non-vegan ingredients. As long as the soy sauce and teriyaki sauce used are gluten-free, Portabello Onigirazu can also be an option for those with gluten sensitivities or celiac disease.
Recipe compliments of South African Mushroom Farmers’ Association.
Ingredients
For the rice
- 400 g sushi rice
- 500 ml water
- 2 tsp salt
- 2 tbsp sugar
- 160 ml rice vinegar
For the filling
- 1 tbsp sesame oil
- 4 large portabello mushrooms thickly sliced
- 1 tbsp soy sauce
- 8 sheets nori
- 1 large avocado quartered and sliced
- 1 large carrot peeled and sliced into fine matchsticks
- ½ small cucumber sliced
- 1 handful baby spinach leaves
- 4 tbsp pickled ginger
To serve
- Black sesame seeds
- Soy sauce for dipping
Method
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Rinse the sushi rice in a sieve, extremely well, until the water runs clear. Pour the rinsed rice into a pot with the 500ml water.
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Place a lid on the pot. Allow to sit for 30 minutes.
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Place rice onto the heat and bring to a boil. Once rice reaches a boil turn the heat down to the lowest setting. Cook for 10 minutes.
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Switch the heat off and leave the rice, lid on, for a further 15 minutes. In a small saucepan, combine the salt, sugar and rice vinegar over low heat.
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Once dissolved, pour evenly over the rice and fold very gently with a wooden spoon or silicone spatula.
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Spread rice out onto a clean tray and allow to cool.
For the filling
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Heat a large frying pan on high heat. Add a drizzle of sesame oil and the mushrooms.
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Cook until just golden brown and tender. Pour in the soy sauce and toss to coat. Set aside.
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Prep the rest of the vegetables.
To assemble
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Lay a nori sheet (rough side up) on a clean work surface. With wet fingers to prevent sticking, position ± ½ cup of the cooked rice in the centre of the nori sheet and shape it into a square, at a 45˚ angle to the nori.
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Layer the baby spinach, carrot, pickled ginger, avocado, mushrooms and cucumber. Put another ± ½ cup layer of rice on top of the filling, and compact it down into a square.
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Fold the corners of the nori in to meet in the centre of the rice, then wrap in the plastic wrap tightly and shape neatly.
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Repeat with the remaining rice and fillings.
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Leave each onigirazu wrapped for 10 minutes so the nori softens slightly.
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Slice in half and sprinkle with black sesame seeds.
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Serve with some soy sauce for dipping and enjoy!
