Onigiri Vegan Recipe
rice balls filled with savory plant-based fillings and wrapped in nori. Perfect for lunch or snacking!
Servings: 4 onigiri
Calories: 141kcal
Equipment
- Rice cooker or pot to cook rice
- Onigiri mold optional
- rice paddle
- Mixing bowl
- baking paper optional
Ingredients
- 550 g cooked Japanese short-grain rice cool until it's warm and easy to handle
Fillings:
- 1 umeboshi pit removed
- 2 g shio kombu
- 1 teaspoon Furikake and/or shiso furikake vegan
- 2 half-sheets of nori or 1 whole sheet cut in half (against the grain)
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!
Notes
Use freshly cooked rice
Onigiri holds its shape best when the rice is warm. Cold rice tends to fall apart. Wet your hands before shaping
Lightly damp hands prevent the rice from sticking and help create smooth, compact rice balls. Season the rice lightly
Unlike sushi rice, onigiri rice is usually only lightly salted. Avoid over-seasoning. Keep fillings small and centred
Too much filling can cause the onigiri to break apart. Aim for a small amount in the middle. Wrap with nori just before serving
Nori can become soggy over time. Add it just before eating for the best texture. Storage tip
Onigiri are best eaten fresh, but can be stored in the fridge for up to 24 hours. Reheat slightly or bring to room temperature before eating. Freezing option
Onigiri can be frozen without nori. Wrap tightly and defrost in the fridge, then reheat gently.
Onigiri holds its shape best when the rice is warm. Cold rice tends to fall apart. Wet your hands before shaping
Lightly damp hands prevent the rice from sticking and help create smooth, compact rice balls. Season the rice lightly
Unlike sushi rice, onigiri rice is usually only lightly salted. Avoid over-seasoning. Keep fillings small and centred
Too much filling can cause the onigiri to break apart. Aim for a small amount in the middle. Wrap with nori just before serving
Nori can become soggy over time. Add it just before eating for the best texture. Storage tip
Onigiri are best eaten fresh, but can be stored in the fridge for up to 24 hours. Reheat slightly or bring to room temperature before eating. Freezing option
Onigiri can be frozen without nori. Wrap tightly and defrost in the fridge, then reheat gently.
Nutrition
Serving: 1 onigiri | Calories: 141kcal | Carbohydrates: 30g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 241mg | Potassium: 35mg | Fiber: 2g | Sugar: 0.5g | Vitamin A: 63IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 0.4mg
