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Onigiri 3 ways

Vegan Onigiri (Japanese Rice Balls)

  • Author: Veggie Anh
  • Total Time: 30 minutes
  • Yield: 16 onigiri rice balls (8 servings) 1x
  • Diet: Vegan


Vegan Onigiri is a snack that's both delicious and portable? These Japanese rice balls are filled with 3 types of plant-based filling: chickpea 'tuna', teriyaki tofu and edamame beans.


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


  • 50 g frozen edamame
  • soy sauce to taste


  1. Wash and cook the rice.

To make the chickpea 'tuna' filling

  1. Mash the chickpea with a fork, add in the mayo and soy sauce then mix well.
  2. Cut the nori into strips, then mix in together with the chickpea mixture.

To make the Teriyaki tofu

  1. Pat dry the tofu and cut the tofu into small square pieces.
  2. Combine the sauce ingredients together in a bowl.
  3. Fry the tofu pieces, then drizzle in the sauce and mix well.

To make the edamame

  1. 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.
  2. Season with soy sauce to taste, mix and set aside.

To make the onigiri

  1. Prepare a bowl of water and gather all the other ingredients.
  2. Wet both hands by dipping them in water. This will prevent the rice from sticking to your hands.
  3. Salt both of your hands and rub together.
  4. Add 2 tbsp rice to your hand, followed by 1 tsp of the filling and 1 tbsp of rice.
  5. Close the rice by wrapping it into a ball.
  6. Press the rice around the filling firmly to create a triangle shape. Use both of your thumbs.
  7. Cut the nori seaweed into a long strip and wrap around the rice ball. Repeat the steps until all ingredients are out.


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.

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Wrapping
  • Cuisine: Japanese

Keywords: onigiri, japanese rice balls

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