Vegan Sushi Sandwiches / Onigirazu Recipes (3 ways)

I can’t believe I only recently heard of sushi sandwiches or onigirazu. This is a thing in Japan apparently, and this is my new obsession. I love sushi and I’m always looking for any excuse to have sushi. I also am obsessed with making sushi in different forms!

I’m definitely a noob when it comes to making onigirazu or sushi sandwiches, so please don’t mind my amateur skills. This was my first time making onigirazu and they definitely take a bit of practice to get it right. It also didn’t help that my nori sheets kept ripping. I also think that I cut it diagonally when I wasn’t supposed to – but OH WELL. It all tasted great anyway.

Regardless, the sushi sandwiches turned out delicious and I absolutely loved every single one of them. The fillings all tasted great, so feel free to try all of them! You can always get creative and come up with your own filling ideas- there are no rules.

Here is my video on how to make the onigirazu: 

Vegan Sushi Sandwich (Onigirazu) Filling Ideas 


Sriracha Tofu- 


  • Around 350g firm or extra firm tofu (I used medium firm – just had to cook it for longer to make it crispy)
  • 1 tbsp sriracha
  • 1 tbsp light soy sauce or soy sauce substitute
  • 1/2 tbsp maple syrup
  • 1/2 tbsp rice vinegar
  • Other filling ideas to go with it: spinach, carrots


  1. Cut up the tofu into thin squares/rectangles
  2. On a frying pan, heat up a little oil and fry tofu on each side for around 10-15 minutes on medium high heat until the outside is crispy and browned.
  3. While tofu is cooking, in a small mixing bowl, mix sriracha, soy sauce, maple syrup and rice vinegar.
  4. Once the tofu has cooked, reduce the heat down to low and pour the sauce mixture on top of the tofu and mix around until the tofu pieces are nicely coated.


Roasted Pepper & Avocado – 


  • Bell Pepper (s)
  • Few pieces of avocado sliced thinly
  • Other filling ideas to go with it: carrots, cucumber, spinach


  1. Preheat the oven to 425 degrees F.
  2. Place a piece of parchment paper on a baking sheet.
  3. Cut the bell pepper in half and remove stem and insides. Place on baking sheet.
  4. Bake for around 40-50 minutes until the outside layer has shrivelled and slightly burned.
  5. Let cool for at least 10 minutes before peeling the outside layer off completely.


Chickpea Salad – 


  • 1 cup cooked/canned chickpeas
  • 1 stalk celery, diced
  • 1 stalk green onion, chopped finely
  • 1 tbsp tahini
  • 1 tbsp light soy sauce or soy sauce substitute
  • 1 tbsp dijon mustard
  • Other filling ideas to go with it: lettuce, avocado


  • In a large bowl, mash the chickpeas with a fork until most of the chickpeas have been nicely mashed. You can also use a food processor instead which might be easier.
  • Add rest of the ingredients and mix until well combined.
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