Panko Crusted Sushi Sandwich

"Panko crusted tofu. Made some onigirazu with it. Have you ever had #sushi sandwiches? It's must for sushi lovers . I layered this tofu with sushi rice, lettuce, cucumber and pickled beet for a fun twist on your regular sandwich. ⠀"

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  • Recipe Card
Serves or Makes: Serves 4

Recipe Card


  • 1 beetroot, finely shredded
  • 1/4 cup rice or apple cider vinegar
  • 1 tablespoons coconut sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons soy sauce
  • 2 teaspoons ginger, minced
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1/4 cup maple syrup
  • Nori sheets
  • 2 cups sushi rice, cooked and cooled
  • 2 blocks firm tofu, pressed
  • 2 cups panko breadcrumbs
  • 1 cup aquafaba
  • 1/2 cup cornflour
  • 1/2 cucumber, sliced
  • a few leaves of lettuce
  • Black sesame seeds


  • Step 1

    Preheat oven to 350F.

  • Step 2

    Grease a baking tray lightly with oil or line with greased baking paper. Add all beetroot, rice vinegar, coconut sugar, salt, and pper to a small jar and mix well. Set aside in the fridge.

  • Step 3

    Add soy sauce, ginger, garlic powder, chili powder, and maple syrup to a small bowl and mix thoroughly until combined. Chop tofu blocks in half. Put tofu in small tupperware and pour over marinade. Put the lid on and turn upside down a few times to coat well. Set aside.

  • Step 4

    Lightly toast panko breadcrumbs in a pan until golden. Set aside to cool. Pop aquafaba in a bowl and dip in tofu slices to evenly coat. Drag tofu through the cornflour, then the breadcrumbs and line up on the baking tray. Bake for 30-35 minutes until golden, flipping half way though.

  • Step 5

    Cut a square of clingfilm bigger than your nori sheet. Place nori, shiny side down and add a small handful of rice into the middle. Shape into a square and squash down to flatten. Layer neatly with avocado, beet pickle and a slice of tofu in the middle of the square. Try and keep the layers as neat and even as possible, layering up the sides to keep it level.

  • Step 6

    Top with a final square of rice. Dampen the four corners of your nori sheet. Fold corners over to form a parcel. Wrap the clingfilm over the top and squash down with a copping board or book to flatten slightly. Cut in half with the sharpest knife you have and peel away the clingfilm. Sprinkle with sesame seeds. Best served immediately, but keeps well in the fridge for a day.