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Vegan Onigiri Recipe

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Ingredients

Scale
  • 2 cups short-grain or medium-grain rice (sushi rice or Japanese rice)
  • 2 ½ cups water (for cooking the rice)
  • 1 tablespoon sesame oil (optional, for added flavor)
  • 2 teaspoons salt, divided
  • 1 tablespoon rice vinegar (for seasoning the rice)
  • 2 tablespoons sugar (optional, for sweetness in the rice)
  • 1–2 sheets nori (seaweed), cut into strips (optional)
  • ½ cup pickled plums (umeboshi) or any pickled vegetable of your choice, finely chopped
  • ½ cup cooked and seasoned tofu or tempeh (optional)
  • 2 tablespoons toasted sesame seeds (optional)
  • 1 tablespoon miso paste (optional, for added flavor)
  • ½ cup cooked edamame or other beans (optional)
  • 1 small cucumber, sliced (optional, for a fresh crunch)

Ingredient Highlights

 

  • Short-Grain Rice: This is the classic rice used in making onigiri. It’s stickier than long-grain rice, which makes it easier to mold and hold together.
  • Pickled Plums (Umeboshi): A traditional filling for onigiri, umeboshi adds a tangy and salty burst of flavor. It also provides beneficial probiotics for digestive health.
  • Rice Vinegar and Sugar: A typical combination used to season the rice and give it a slightly sweet and tangy taste, similar to sushi rice.
  • Tofu/Tempeh: Both tofu and tempeh are excellent plant-based protein options, providing a hearty and savory filling for the onigiri.
  • Nori (Seaweed): Adding nori gives the onigiri a lovely touch of umami and extra flavor. It also helps keep the rice compact and adds a pleasant texture.

Instructions

Prepare the Rice for Onigiri:

  1. Rinse the Rice: Wash the rice thoroughly under cold water until the water runs clear. This removes excess starch, ensuring the rice cooks properly and has a nice sticky texture.
  2. Cook the Rice: Place the rinsed rice and 2 ½ cups of water in a rice cooker or pot. Cook according to the rice cooker instructions or bring the water to a boil, then reduce the heat and cover. Let it simmer for about 15-20 minutes until the rice is tender and the water is absorbed. Turn off the heat and let it sit, covered, for another 10 minutes.
  3. Season the Rice: Once the rice is done, transfer it to a large bowl. Mix in 1 teaspoon of salt, rice vinegar, and sugar (if using). Stir gently to combine, and let the rice cool to room temperature for about 10 minutes.

Prepare the Filling:

  1. Prepare Pickled Plums (Umeboshi): If using umeboshi, remove the pits and chop the fruit finely. If you’re using another filling (such as tofu, edamame, or miso), make sure it’s seasoned to your liking.
  2. Season the Tofu (Optional): If you’re using tofu or tempeh, press and cube it. You can season it with a bit of soy sauce, sesame oil, and optional miso paste for a more umami-packed flavor. Sauté it for a few minutes until slightly crispy.
  3. Prepare Other Optional Fillings: If adding cucumber, edamame, or other vegetables, ensure they’re finely chopped or pre-cooked to ensure easy molding and eating.

Shape the Vegan Onigiri:

  1. Wet Your Hands: Lightly wet your hands with water to prevent the rice from sticking.
  2. Scoop the Rice: Take a small scoop of rice (about 2-3 tablespoons) and gently press it into your hands to form a compact triangle shape. You can also shape it into a ball or oval if you prefer.
  3. Add the Filling: Create a small indentation in the center of the rice ball and place about 1 teaspoon of your desired filling (pickled plum, tofu, edamame, etc.) inside. Carefully mold the rice around the filling, sealing it inside.
  4. Wrap with Nori: If desired, cut a small strip of nori and wrap it around the bottom of the onigiri for added flavor and presentation.

Serve the Vegan Onigiri:

 

  1. Arrange and Serve: Place the onigiri on a serving plate, and optionally, sprinkle sesame seeds or add more nori strips for extra flavor and decoration.

Nutrition

Find it online: https://buttereats.com/vegan-onigiri-recipe/