Scrambled Teriyaki Tofu Onigirazu (Vegan + GF)

Scrambled Teriyaki Tofu Onigirazu (Vegan + GF)

A cross between an onigiri and a sandwich, this Scrambled Teriyaki Tofu Onigirazu is easy to make and so much fun to eat!
Course Main Course
Cuisine Japanese
Keyword onigirazu, tofu onigirazu, vegan sushi
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Calories 212kcal
Author Rhian Williams


For the tofu:

  • 300 g (10oz) silken tofu
  • 1 tablespoon oil (vegetable or rapeseed)
  • 2 spring onions, finely sliced
  • 3 teaspoons tamari (or soy sauce if not gluten-free)
  • 3 teaspoons mirin (or sub 2 teaspoons any other sweetener)
  • Ground black pepper, to taste

For the onigirazu:

  • 2 sheets nori seaweed
  • 2 portions cooked brown rice or Japanese sushi rice
  • 1 teaspoon dried seaweed flakes (optional)
  • 1 teaspoon black sesame seeds (optional)
  • Pinch Japanese seven-spice powder to taste (optional)


For the tofu:

  • Drain excess water away from the tofu - place a small bowl upside down inside a large bowl then place tofu on top of the upturned smaller bowl. Leave in the fridge overnight for the water to drain away. Alternatively use a tofu press and skip this step
  • Heat up the oil in a frying pan and once hot, add all the ingredients for the tofu and use a spatula or spoon to break up the tofu into small pieces
  • Fry the tofu for around 5 minutes, stirring frequently, until it's cooked through

For the onigirazu:

  • Add the seaweed flakes, sesame seeds and seven-spice powder to the cooked rice and mix well. Divide the rice into four portions
  • Place a sheet of nori over a sheet of cling film
  • Place a quarter of the rice in a small square in the middle of the nori sheet
  • Place half of the tofu filling over the rice, in the same shape
  • Add another quarter of the rice to cover the tofu and wrap the edges of the nori over the whole 'parcel' - the nori should stick to all sides of the rice
  • Wrap the cling film around it and let rest for a couple of minutes for it to take shape
  • Remove the cling film, transfer to a chopping board and cut in half with a wet knife
  • Repeat for the other onigirazu
  • Either enjoy immediately or keeps wrapped and chilled for several hours 


Calories: 212kcal