There’s nothing quite like unwrapping a freshly made onigiri vegan rice ball—soft, sticky rice with a tasty filling, all snug inside a sheet of nori. Growing up, I’d pack these in my lunchbox instead of a sandwich, and everyone was curious: What’s in there? Let me tell you—these onigiri vegan treats are the ultimate grab-and-go snack: easy to make, versatile, and absolutely delicious.
Today, I’m sharing my go-to onigiri vegan recipe—comforting, easy to whip up, and perfect for lunchboxes, picnics, or just a cozy snack at home. It pairs perfectly with a nice bowl of heart warming miso soup, some crispy tempura and a side of avocado sushi.
What’s Onigiri All About?
Onigiri vegan rice balls are a Japanese classic: sticky rice formed into triangles or rounds, filled with something tasty or seasoned with furikake, then wrapped in nori for that satisfying crunch. They’re the ultimate portable snack—perfect for picnics, lunchboxes, or a quick bite between meetings.
Tasty Vegan Fillings for Onigiri
The filling is where the fun happens! Here are a few flavor-packed, vegan-friendly fillings to try in your onigiri vegan rice balls:
Umeboshi (pickled plum)
Tangy, sour, and just a little bit salty—umeboshi is the ultimate Japanese classic. It’s a pickled plum that brings a bold, punchy flavor to your onigiri vegan rice balls. Traditionally, it’s used as a natural preservative because of its salty tang, making it perfect for packing in lunchboxes or picnics. Just remove the pit and pop it right in the center of your rice ball for a surprise burst of flavor with every bite.
Shio Kombu (seasoned seaweed)
Shio kombu is a total game-changer for onigiri vegan fillings. It’s made from seaweed that’s been simmered in a soy-based sauce, giving it a sweet and savory umami kick. You can find it pre-packaged and ready to use—no fuss, just flavor! It’s fantastic for adding depth and richness, and it’s super easy to handle—just tear it into small pieces and tuck it into the middle of your rice ball.
Shiso Furikake
Shiso furikake is a rice seasoning that’s loaded with the earthy, herby flavor of shiso leaves—sort of like a Japanese basil but with a more complex, slightly minty note. It adds a pop of color and a fragrant, aromatic twist to your onigiri vegan rice balls. Just make sure to check the ingredients, as some furikake mixes can contain fish flakes or other non-vegan bits—look for the vegan label!
Two Easy Ways to Make Onigiri Vegan Rice Balls
1. Using an Onigiri Mold:
This method is super handy—just fill the mold with rice, add your favorite vegan filling (like umeboshi or shio kombu), and top it with more rice. Press it down gently to get that perfect triangle shape, then wrap in nori just before serving.
2. By Hand:
Wet your hands, grab a portion of rice, and make a little dent for your filling. Add the filling (like seasoned seaweed), close the rice around it, and gently shape it into a ball. Press it into a neat triangle using your palms. Wrap in nori just before eating.
One way isn’t better than the other—just different!
Using a mold is simpler, less messy, and gives you that convenient, shop-bought feel. Making by hand takes a little more skill and practice, but you’ll end up with a more classic, homemade vibe—each rice ball unique to your hands.
Jump to:
- What’s Onigiri All About?
- Tasty Vegan Fillings for Onigiri
- Two Easy Ways to Make Onigiri Vegan Rice Balls
- Ingredients
- Instructions
- Substitutions
- Onigiri Vegan Variations to Try
- Equipment You’ll Need to Make Onigiri Vegan Rice Balls
- Storage
- Top Tips for Onigiri Vegan Rice Balls
- FAQ
- Related
- Pairing
- Onigiri Vegan Recipe
Ingredients
Serves 4 | Prep time 15 mins | Rice cooking time 35 mins
- ~550g cooked and cooled Japanese short-grain rice (recipe here)
- Fillings:
- 1 umeboshi (pit removed)
- 2g shio kombu
- Furikake and/or shiso furikake (vegan)
- 2 half-sheets of nori (or 1 whole sheet), for wrapping
Instructions
Molded Onigiri Vegan (Umeboshi Filling)
Follow these steps to make using a mold. Feel free to use another filling, I'm just using umeboshi here as a classic example:
- Tear of a piece of baking paper and place your onigiri mold centrally on top ready for your rice and filling.
- Place around 120g cooked rice in a bowl and sprinkle with a pinch of salt. Mix gently with your rice spatual using using a chopping motion.
- Place half the rice in the mold, then press the umeboshi in the center.
- Cover with the rest of the rice and press gently with the mold press.
- Remove the mold—if it sticks, just push the rice out gently.
- Wrap with half a sheet of nori just before serving.
Hand-Shaped Onigiri Vegan (Shio Kombu Filling)
So here's how to make them by hand. I'm using shio kombu here but you could just as easily do this with natto, umeboshi or seaweed paste:
- Wet your hands and grab 120g of rice. Create an indentation in the rice ball and place your shio kombu filling inside.
- Close the rice ball around the filling and shape it into a rough sphere. This is the preshape before making triangular.
- Form the triangular shape by cupping the rice with your dominant hand to create the tip of the triangle, while using the palm of your non-dominant hand to press the edges.
- Shape gently but firmly, using your hands to press in the edges to create a more uniform shape. Turn and press it in your hands to gently compress.
- Wrap in a quarter sheet of nori just before eating. Yum!
Furikake Onigiri Vegan (Molded)
- Mix the rice with shiso furikake—start small and adjust to taste.
- Place the rice mixture in the onigiri mold on top of baking paper.
- Press down to form a compact shape, then release the onigiri.
- Wrap in a quarter sheet of nori and enjoy!
Hint: If your nori has lost its crisp, pop it in a dry pan for a few seconds on each side to re-crisp it. Let it cool, then wrap your onigiri vegan rice ball—so good!
Substitutions
- No shio kombu? Swap in seasoned seaweed paste.
- Gluten-free? Lots of furikake and fillings are gluten-free—just check the labels.
- No umeboshi? Try chopped pickled radish (like takuan) for a similar tangy-salty kick with a bit of crunch.
Onigiri Vegan Variations to Try
1. Natto
Love it or learning to love it—natto (fermented soybeans) is full of plant-based protein and has a deep, savory funk that pairs beautifully with plain rice. Add a small spoonful right in the center of your rice ball for a bold, traditional Japanese flavor. It’s sticky, it’s strong, and it’s absolutely packed with nutrition.
2. Seaweed Paste (Nori Tsukudani)
This one’s rich, salty, and umami to the max. Seaweed paste is usually simmered with soy sauce and mirin, and it spreads beautifully into the center of your onigiri vegan rice ball. It’s perfect if you want big flavor with zero fuss—no chopping, no prep, just scoop and go.
3. Kare-Kare Ume Furikake
This one’s a flavor bomb. Kare-kare (Japanese curry) seasoning meets the zing of pickled plum in this fun furikake blend. Mix it right into your rice before shaping—no filling needed! You’ll get sweet crunchy tartness, and a whole lot of personality in every bite.
Equipment You’ll Need to Make Onigiri Vegan Rice Balls
- Mixing Bowl: For salting and mixing your rice, or combining with furikake.
- Onigiri Mold (Optional): Makes shaping super simple—great if you want that neat, store-bought look.
- Rice Paddle: Helps with gentle mixing without mashing the grains.
- Non-Stick Baking Paper: For shaping your onigiri and setting them aside without sticking.
- Kitchen Scale or Measuring Cup: Handy for portioning out rice evenly—aim for 120–130g per ball.
- Scissors: For cutting nori sheets neatly.
Storage
If you’re not eating your onigiri vegan rice balls right away, store them without the nori in an airtight container for up to 24 hours. For longer storage, wrap in plastic wrap and refrigerate for up to 2-3 days. Just wrap in nori before eating. Fresh is always best!
Top Tips for Onigiri Vegan Rice Balls
- Wrap Right Before Eating: Keeps the nori nice and crisp.
- Use Japanese Short-Grain Rice: It’s the key to that perfect sticky texture.
- Cool, But Not Cold: Warm rice is too sticky; cold rice falls apart. Room temperature is best.
FAQ
Some furikake is vegan and gluten-free, but not all—so always check the ingredients. Traditional versions might contain bonito flakes (fish), egg, or milk powder, and some may have soy sauce with gluten. Luckily, there are loads of plant-based, allergy-friendly furikake varieties out there now—just look for ones labeled vegan or gluten-free, or make your own with sesame seeds, seaweed flakes, and a pinch of salt.
If you’re not eating them straight away, wrap each one tightly in plastic wrap and store them in an airtight container. Leave off the nori until just before serving to keep it nice and crisp. They’re best eaten within 24 hours—but if you do refrigerate them, give them a quick warm-up (10–15 seconds in the microwave works well) to bring back that lovely texture.
Wrap your onigiri vegan rice balls tightly in plastic wrap or parchment, and if you want that crispy nori, pack it separately and wrap just before eating. A small container or bento box helps keep them safe and snug. Toss in a cold pack if it’s a warm day, especially if your filling is perishable.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with onigiri:
Onigiri Vegan Recipe
Equipment
- Rice cooker or pot to cook rice
- Onigiri mold optional
- rice paddle
- Mixing bowl
- baking paper optional
Ingredients
- ~550g cooked and cooled Japanese short-grain rice 200g dry, about 1 cup
Fillings:
- 1 umeboshi pit removed
- 2 g shio kombu
- Furikake and/or shiso furikake vegan
- 2 half-sheets of nori or 1 whole sheet, for wrapping
Instructions
To make umeboshi onigiri using a mold:
- Tear of a piece of baking paper and place your onigiri mold centrally on top ready for your rice and filling.
- Place around 120g cooked rice in a bowl and sprinkle with a pinch of salt. Mix gently with your rice spatual using using a chopping motion.
- Place half the rice in the mold, then press the umeboshi in the center.
- Cover with the rest of the rice and press gently with the mold press.
- Remove the mold—if it sticks, just push the rice out gently.
- Wrap with half a sheet of nori just before serving.
Hand-Shaped Onigiri Vegan (Shio Kombu Filling):
- So here's how to make them by hand. I'm using shio kombu here but you could just as easily do this with natto, umeboshi or seaweed paste:
- Wet your hands and grab 120g of rice. Create an indentation in the rice ball and place your shio kombu filling inside.
- Close the rice ball around the filling and shape it into a rough sphere. This is the preshape before making triangular.
- Form the triangular shape by cupping the rice with your dominant hand to create the tip of the triangle, while using the palm of your non-dominant hand to press the edges.
- Shape gently but firmly, using your hands to press in the edges to create a more uniform shape. Turn and press it in your hands to gently compress.
- Wrap in a quarter sheet of nori just before eating. Yum!
Furikake Onigiri Vegan (Molded):
- Mix the rice with shiso furikake—start small and adjust to taste.
- Place the rice mixture in the onigiri mold on top of baking paper.
- Press down to form a compact shape, then release the onigiri.
- Wrap in a quarter sheet of nori and enjoy!
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