Description
This vegan onigiri recipe recreate the classic Japanese comfort food using plant-based ingredients. Three fillings are suggested in this recipe: chickpea 'tuna', teriyaki tofu and edamame beans.
Ingredients
Units
Scale
- 500 g sushi rice (or short-grained rice)
- 2 nori sheet
- water and salt to rub on hand
- sesame seeds
Chickpea 'Tuna' filling
- 1 can cooked chickpea (~300g)
- 2 tbsp vegan mayonnaise
- 1 tbsp soy sauce
- 1 nori sheet
Teriyaki Tofu
- 200 g tofu
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp sesame oil
Edamame
- 50 g frozen edamame
- soy sauce to taste
Instructions
- Wash and cook the rice.
To make the chickpea 'tuna' filling
- Mash the chickpea with a fork, add in the mayo and soy sauce then mix well.
- Cut the nori into strips, then mix in together with the chickpea mixture.
To make the Teriyaki tofu
- Pat dry the tofu and cut the tofu into small square pieces.
- Combine the sauce ingredients together in a bowl.
- Fry the tofu pieces, then drizzle in the sauce and mix well.
To make the edamame
- Pour hot water over the frozen edamame and let it sit for 15-20 minutes. If you have fresh edamame, you can skip this step.
- Season with soy sauce to taste, mix and set aside.
To make the onigiri
- Prepare a bowl of water and gather all the other ingredients.
- Wet both hands by dipping them in water. This will prevent the rice from sticking to your hands.
- Salt both of your hands and rub together.
- Add 2 tbsp rice to your hand, followed by 1 tsp of the filling and 1 tbsp of rice.
- Close the rice by wrapping it into a ball.
- Press the rice around the filling firmly to create a triangle shape. Use both of your thumbs.
- Cut the nori seaweed into a long strip and wrap around the rice ball. Repeat the steps until all ingredients are out.
Notes
Wait for the rice to cool down a bit before rolling, as you may burn yourself if it’s too hot.
Alternatively to the hand wrapping method, you can wrap a plastic wrap around the rice balls to shape them or use an onigiri mould.
For leftovers, wrap them in plastic wraps so it doesn’t become too dry overtime.
- Category: Main Course
- Cuisine: Japanese
Keywords: comfort food, vegan
