- Prep Time40 min
INGREDIENTS
For 4 pieces:
- 600 g cooked sushi rice
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 tsp. salt
- 4 nori leaves
- 2 tablespoons bedda Creamy Spread Plain
- 2 tbsp. peanut butter
- 1/2 tsp freshly grated ginger
- 1 clove chopped garlic
For the filling:
- Cucumber
- Radish
- Carrot
- Vegan fish alternative
- Red cabbage
- To serve: bedda Mayo, sriracha
INSTRUCTIONS
In a small bowl, mix rice vinegar, sugar and salt. Pour over the rice and mix everything well.
In a second small bowl, mix bedda Creamy Spread Plain, peanut butter, ginger and garlic.
To prepare the sushi sandwiches, cut a square of plastic wrap and place on a table. Place a nori sheet on top.
Divide the rice into 8 portions. With moistened hands, form a square from one portion of rice and place in the center of the nori sheet, turned 45°.
Spread peanut butter cream on rice and top with fillings. Then top with a second square of rice.
Using your fingers, moisten the corners of the nori sheet and close tightly over the rice and filling.
Close the cling film around the onigirazu. Then place in a refrigerator for 30 minutes to soften the nori sheet.
To serve, mix bedda Mayo and sriracha. Cut the sandwiches in half and drizzle with the spicy mayo or serve as a dip.
