Start by preparing your filling for the Onigirazu. If you’re using tofu for the Tofu Katsu version, press it for at least 30 minutes, then slice into even pieces.

Tofu Katsu: Heat a non-stick skillet over medium heat with a splash of oil. Fry each tofu slice for about 3-5 minutes per side until golden brown and crispy.

Prepare Sushi Rice: Rinse sushi rice under cold water until clear, then cook according to package directions. Mix in rice vinegar after cooking.

On a clean surface, lay a sheet of nori shiny-side down. Place a scoop of sushi rice in the center, adding your filling choice.

Fold the edges of the nori over the filling first, then fold the top and bottom edges over to form a sandwich shape.

Serve immediately or wrap in parchment paper. Store in the fridge for up to 2 days.