Vegan Tofu “Katsu” Sushi Sandwiches (Onigirazu) And Rolls Recipe

I made crispy vegan tofu katsu piled with bright veggies and a glossy homemade teriyaki drizzle into a Vegan Sushi Sandwich that lets you remix the fillings any way you like.

I can’t stop making these Vegan Tofu “Katsu” Sushi Sandwiches. I bread extra firm tofu into a crispy katsu, pile it on beds of warm Japanese short grain sushi rice and wrap it up like a messy little gift.

It’s loud, crunchy, and oddly satisfying, a Vegan Sushi Sandwich my picky friends kept stealing at parties. I messed up a few times while testing and found tricks that keep the tofu crispy and the rice not mushy, so the sandwich actually holds together when you bite it.

Try a roll or an onigirazu, you might get hooked.

Ingredients

• Sushi rice: Sticky short grain rice, carbs for energy, slightly sweet from seasoned vinegar.
• Tofu: Pressed extra firm tofu, rich in plant protein, low in carbs, so filling.
• Panko: Crispy panko breadcrumbs add crunch and texture, mostly refined carbs though.
• Nori: Roasted seaweed, low cal, mineral rich, gives umami and salty ocean flavor.
• Avocado: Creamy avocado brings healthy fats and fiber, balances salt and sweet tastes.
• Cabbage: Shredded cabbage adds crunch, fiber, and freshness, very low calorie.
• Teriyaki sauce: Soy and mirin based glaze, salty sweet, adds umami and caramel notes.
• Rice vinegar: Rice vinegar seasons rice, mild tang, gives subtle sweet and acidic balance.

Ingredient Quantities

• For the sushi rice:
  • 2 cups Japanese short grain sushi rice, rinsed
  • 2 1/4 cups water
  • 3 tbsp rice vinegar
  • 2 tbsp sugar
  • 1 tsp fine sea salt

• For the tofu “katsu”:
  • 1 (14 oz) block extra firm tofu, pressed and patted dry
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup all purpose flour
  • 1/4 cup cornstarch
  • 1 cup unsweetened plant milk (soy or oat)
  • 1 tbsp soy sauce or tamari (for the batter)
  • 1 1/2 cups panko breadcrumbs
  • Vegetable oil for shallow frying, about 1/2 cup

• Teriyaki sauce:
  • 1/3 cup soy sauce or tamari
  • 3 tbsp mirin
  • 2 tbsp maple syrup or brown sugar
  • 1 tsp grated fresh ginger
  • 1 clove garlic, minced (about 1 tsp)
  • 1 tsp cornstarch (for thickening)
  • 1 tsp toasted sesame oil (optional)

• Fillings and extras:
  • 4 sheets nori (standard sushi size)
  • 1 cup shredded green cabbage
  • 1 small cucumber, cut into thin strips
  • 1 medium carrot, julienned or shredded
  • 1 ripe avocado, sliced
  • 4 scallions, thinly sliced
  • 1/4 cup vegan mayonnaise
  • 1-2 tbsp sriracha or chili sauce (optional)
  • 1 tbsp toasted sesame seeds
  • Pickled ginger for serving, about 1/4 cup (optional)
  • Soy sauce for dipping (optional)
  • Furikake or extra sesame + nori flakes (optional)

How to Make this

1. Rinse 2 cups Japanese short grain sushi rice under cold water until the water runs clear, drain, then cook with 2 1/4 cups water in a rice cooker or pot; while it cooks heat 3 tbsp rice vinegar, 2 tbsp sugar and 1 tsp fine sea salt until sugar dissolves, fold that into the hot cooked rice and let cool to room temp, fanning or stirring gently so it gets shiny but not mushy.

2. Press the 14 oz block extra firm tofu for 15 to 30 minutes until most water is gone, pat dry and slice into 6 to 8 even slabs; sprinkle 1/2 tsp salt and 1/4 tsp black pepper over both sides.

3. Set up a dredging station: bowl A mix 1/4 cup all purpose flour + 1/4 cup cornstarch, bowl B whisk 1 cup unsweetened plant milk with 1 tbsp soy sauce, bowl C put 1 1/2 cups panko. Dredge tofu in bowl A, dip into bowl B, press into panko so it sticks well; for extra adhesion chill 10 minutes before frying.

4. Heat about 1/2 cup vegetable oil in a skillet over medium heat, test with a little panko to see if it sizzles, then shallow fry tofu until golden brown and crisp, about 3 to 4 minutes per side; drain on paper towel and keep warm.

5. Make the teriyaki: combine 1/3 cup soy sauce, 3 tbsp mirin, 2 tbsp maple syrup (or brown sugar), 1 tsp grated ginger and 1 tsp minced garlic in a small saucepan, simmer 2 minutes, whisk 1 tsp cornstarch with 1 tsp water then stir in to thicken, remove from heat and stir in 1 tsp toasted sesame oil if using.

6. Prep fillings and extras: shred 1 cup green cabbage, cut 1 small cucumber into thin strips, julienne 1 medium carrot, slice 1 ripe avocado, thinly slice 4 scallions, mix 1/4 cup vegan mayonnaise with 1 to 2 tbsp sriracha for spicy mayo, have 4 nori sheets, 1 tbsp toasted sesame seeds, pickled ginger and soy sauce ready for serving and optional furikake or extra sesame + nori flakes.

7. To make onigirazu sushi sandwiches: place a square of plastic wrap, lay a nori sheet rough side up, wet hands and spread a thin layer of sushi rice in the center leaving a border, add a smear of spicy mayo, a layer cabbage, cucumber, carrot, avocado slices, scallion, then a strip of tofu katsu, drizzle teriyaki and sprinkle sesame seeds and furikake; add a little more rice on top if you like, fold all four corners of the nori into the center to form a square, wrap tightly in plastic and press for a minute, let rest 3 to 5 minutes then slice in half with a sharp wet knife. yeah it looks messy at first but it comes together.

8. To make rolls: place a nori sheet shiny side down on a bamboo mat, spread an even layer of rice leaving 1 inch at the far edge, sprinkle sesame seeds, place fillings across the center including tofu katsu strips and a drizzle of teriyaki, roll tight using the mat, seal the edge with a little water, slice into 6 to 8 pieces with a wet sharp knife and wipe the blade between cuts.

9. Plate everything with pickled ginger, extra teriyaki and soy for dipping, sprinkle more toasted sesame seeds and optional furikake, serve immediately while the tofu is still crisp. Enjoy, and dont be afraid to swap fillings or make extra katsu for leftovers.

Equipment Needed

1. Rice cooker or heavy-bottomed pot with tight-fitting lid, for cooking the sushi rice, if you use a pot you’ll need to watch the water ratio
2. Fine-mesh sieve or large bowl, for rinsing the rice until the water runs clear
3. Small saucepan and whisk, for warming the vinegar mix and making the teriyaki
4. Three medium bowls, for the flour/cornstarch mix, the plant-milk batter, and the panko
5. Nonstick or cast-iron skillet and tongs or a slotted spatula, for shallow frying the tofu
6. Baking sheet or plate lined with paper towels or a cooling rack, to drain and keep the tofu crisp
7. Bamboo sushi mat and plastic wrap, for rolling and pressing onigirazu and maki
8. Sharp chef’s knife and cutting board, for slicing tofu, avocado and veg (keep the knife wet between cuts)
9. Measuring cups and spoons, plus a rice paddle or wooden spoon for folding the seasoned rice and a small bowl for the cornstarch slurry

FAQ

Vegan Tofu “Katsu” Sushi Sandwiches (Onigirazu) And Rolls Recipe Substitutions and Variations

• Tofu (extra firm):
  • Tempeh, sliced thin — chewier and nutty, holds up great when fried or pan-seared.
  • Seitan, sliced into cutlet shapes, for a very meaty texture (not gluten-free).
  • Thick eggplant slices, salted and patted dry, a lighter veg option that crisps up nicely.
• Panko breadcrumbs:
  • Crushed cornflakes or rice crackers, gives a super crunchy crust.
  • Gluten-free panko or crushed gluten-free cereal, for GF needs.
  • Finely chopped nuts like almonds or cashews mixed with breadcrumbs, for extra flavor and crunch.
• Japanese short grain sushi rice:
  • Calrose or other medium grain rice, still sticky enough for onigirazu.
  • Brown short grain rice, for more fiber but less stickiness, press firmly when assembling.
  • Quinoa, if you need a gluten-free, lighter option, note texture and taste will differ.
• Mirin (in teriyaki):
  • Sake plus 1 tsp sugar, simulates the sweet winey flavor.
  • Dry sherry or sweet rice wine with a pinch of sugar, works in a pinch.
  • Rice vinegar plus a little extra maple syrup or sugar, if you want a non-alcohol option.

Pro Tips

– Keep the rice glossy and not gummy: fold the vinegar mix into very hot rice with a wooden spatula using a cut-and-fold motion, fan or blow on it as you go so it cools fast and gets shiny. Don’t mash it down, or you’ll end up gluey.

– Make the tofu extra meaty and crisp: press well, then freeze for 30–60 minutes before slicing if you can, it firms up the texture. After breading, chill the pieces 10–15 minutes so the panko bonds better, and shallow fry in batches keeping the oil around 350–360°F (175–180°C) so they brown without soaking up oil.

– Rescue and boost the katsu crispness later: if you prep ahead, reheat in a preheated oven or toaster oven at 425°F (220°C) for 5–8 minutes on a wire rack to re-crisp instead of microwaving. A quick broil or oven flash also helps set a glaze without making it soggy.

– Clean cuts and neat assembly matter: wet your knife and wipe it between slices to get tidy onigirazu or roll pieces. Keep fillings (cucumber, cabbage) well drained so they dont make the nori soggy, and put a thin smear of mayo or spicy mayo next to avocado to slow browning.