5 delicious versions of Vegan Onigiri.
Sushi rice is not just for making sushi! Another cool way to use it is making Onigiri, aka Japanese stuffed rice balls. Onigiri are a popular snack in Japan, because they are easy to make and are perfectly customizable. They can be stuffed with all sorts of deliciousness, shaped into triangles, balls, or other kind of shapes, then kept plain or wrapped in nori. Today I show you my 5 favorite Onigiri.
There are just about endless options for making rice balls. Traditionally lightly salted sushi rice is used as a base, but if you feel a bit adventurous you can try using black, brown, or red rice instead. Once you have your rice, you can decide what you want to add as a filling. You MUST try miso-walnut (recipe is below), because it’s the best ever, but after that you should get seriously creative. There are so many things to flavor these balls with:
- Veggies: carrots, zucchini, cucumber, broccoli, bell pepper, radish, mushrooms….either raw, pickled, cooked or grilled
- Legumes: edamame, chickpeas, black beans, green peas, green beans…
- Meat alternatives: tofu, tempeh, jackfruit, mock meats…
- Vegan fish alternatives: carrot lox, chickpea tuna…
- Herbs: mint, cilantro, basil…
- Nuts: walnut, cashew, almonds…
I usually prefer to mix the fillings and rice together, so each bite has something delicious, but you could also just simply stuff the balls – that’s the classic way. Then shape the rice into small, medium or large balls, rolls or the original Onigiri triangle shape. And as the last step, wrap your rice balls in seaweed, thinly sliced avocado, fresh herbs, or roll them into sesame seeds.
If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎
- 1 cup of sushi rice
- 1 tbsp peanut butter
- 1 roasted bell pepper
- ½ tsp fresh, grated ginger
- salt, pepper
- 1 tbsp miso paste
- 2 tbsp chopped walnut
- 2 tbsp chopped cilantro
- 1 scallion, chopped
- ¼ cup of edamame
- 2 tbsp black sesame seeds
- 1 lime, juice+zest
- ¼ avocado, finely chopped
- 1 sheet of nori
- ¼ avocado, thinly sliced
- toasted sesame seeds
- Wash rice in a strainer. Add rice and 1 cup of water to a pot. Bring to a boil over high heat, then reduce heat to low. Cover pot and simmer rice for about 15 minutes, or until the water is fully absorbed. Let rice cool a bit.
- Meanwhile prepare your fillings. Using a food processor blend together peanut butter, bell pepper, ginger and seasoning, then add to a bowl. Mix together miso and walnut; cilantro and scallion; edamame and sesame seeds; avocado, lime juice and zest (all in separate bowls).
- Divide rice between the bowls and mix together with the fillings (keeping them still separate). Wet your hands, and scoop out a portion of rice, then gently shape rice into a ball or triangle.
- Wrap Onigiri with a strip of nori or avocado slices, or roll them over in a plate of toasted sesame seeds. Enjoy!