Ingredients

• 1

  cup
  Organic Sushi Rice suggested substitutions
• 1 ¹⁄₂

  cups
  Water
• 2
  Nori Sheets
• ¹⁄₂

  cups
  Green Onion, sliced
• ¹⁄₂

  cups
  Carrot, shredded
• ¹⁄₂

  cups
  Purple Cabbage, sliced
• ¹⁄₂

  cups
  Red Jalapeno or Fresno Chiles, sliced
• ¹⁄₄

  cups
  Vegan Spicy Mayo (optional)
• 2

  tsp
  Furikake
• Sea Salt, to taste
• DIPPING SAUCE (optional):
• ¹⁄₄

  cups
  Sriracha
• ¹⁄₄

  cups
  Sweet Chili Sauce
• ¹⁄₄

  cups
  Tamari
• 2

  tbsp
  Red Chili Flakes

Instructions

1. For traditional sushi rice, we recommend rinsing the rice until the water runs clear. In a medium saucepan, soak the rinsed rice in water for 30 minutes prior to cooking. Drain the rice and discard the water. Bring the soaked rice and fresh water to a boil. Cover with a tight-fitting lid, reduce heat to a low simmer, and cook for 20 minutes. Remove from heat (keep covered) and let steam for 10 minutes.
2. Place one nori sheet on a clean surface and add ¼ cup cooked rice to the middle. Add vegetables, spicy mayo, furikake, and sea salt to your liking. Add another ¼ cup cooked rice and fold the corners of the nori up towards the top and center of the rice. Wrap in plastic wrap and form into desired sandwich shape. Then remove plastic wrap.
3. Sauce (optional):
   In a medium bowl, mix all dipping sauce ingredients until fully combined.
4. Cut onigirazu in half and enjoy with dipping sauce (optional)!