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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 is a popular snack in Japan, because these rice balls are easy to make and are perfectly customizable. Today I show you my 5 favorite versions.
If you are into sushi, you will looooove this recipe!
Onigiri makes a healthy appetizer or quick snack to grab during the day. It’s also perfect as a party or finger food, your guests will love these little babies.
These Japanese rice balls make an awesome lunch as well, so if you are into BENTO BOXES, this is totally your recipe.
Another cool thing is that there are just about endless options for making rice balls. So you can get seriously creative with this recipe.
WHAT IS ONIGIRI
Onigiri (おにぎり), also called Omusubi or Nigirimeshi is a Japanese rice ball made of salted rice, and stuffed with all sorts of deliciousness. They can be shaped into triangles, balls, or other kind of shapes, then kept plain or wrapped in nori.
In Japan both homemade and store-bought versions are popular. Onigiri is enjoyed as a tasty snack or a quick lunch, often part of a beautiful BENTO BOX.
The difference between ONIGIRI and SUSHI
The main difference between Onigiri and sushi is the rice you use. Both of them are made with short grain white rice (also called sushi rice), but for the Onigiri it’s only salted, while for the sushi it’s seasoned with vinegar and sugar as well.
Another big difference is that Onigiri is a lot easier to prepare than sushi. So if you’re not a sushi master yet, this recipe is probably what you are looking for.
HOW TO MAKE ONIGIRI
Traditionally slightly 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.
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.
Now shape the rice into small, medium or large balls, rolls or the original Onigiri triangle shape.
As the last step, wrap your rice balls in seaweed, thinly sliced avocado, fresh herbs, or roll them into sesame seeds.
THE SECRETS OF MAKING THE PERFECT ONIGIRI
Well, there’s not a lot. Making Onigiri is indeed easy. However there are a few tips and tricks to keep in mind:
- Wash your rice properly! Run water over rice until it runs clear.
- Let rice cool a bit, so it is not too hot to handle. But make sure it’s still warm.
- Work with wet hands! Similarly to sushi making, always have a bowl of water next to you.
- Press rice gently, but firmly. Finding the perfect pressure will hold the rice balls together. Experiment with plain rice, if needed. Once you get confident, start to add your fillings.
THE BEST FILLINGS
There are so many things to flavor your onigiri with. Fish is probably the most common filling in Japan, however there are many cool vegan options to try as well!
- Veggies or fruits: carrots, umeboshi (pickled plum), 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
- Fish alternatives: carrot lox, chickpea tuna
- Herbs: cilantro, basil
- Nuts: walnut, cashew, almonds
Onigiri fillings are also a great way to use up random leftover things in your fridge.
Get some leftover pickled veggies, or vegan chicken? Mix it with a little mayo!
Have some algae in your pantry, that you don’t know what to use for? Soak it, then season with chili, and stuff into your Onigiri!
So many possibilities!!
STORING THE RICE BALLS
The rice dries out very quickly, so it’s best to prepare Onigiri fresh.
But you can also make some Onigiri ahead of time. Store the rice balls in the fridge in an air-tight container. If using nori, keep it separately, otherwise it will get soggy.
Print
Vegan Onigiri – Japanese Stuffed Rice Balls
- Total Time: 45 mins
- Yield: 30 balls 1x
Ingredients
- 1 cup of sushi rice
- salt
Peanut butter – bell pepper
- 1 tbsp peanut butter
- 1 roasted bell pepper
- 1/2 tsp fresh, grated ginger
- salt, pepper
Miso-walnut
- 1 tbsp miso paste
- 2 tbsp chopped walnut
Cilantro-scallion
- 2 tbsp chopped cilantro
- 1 scallion, chopped
Edamame-sesame
- 1/4 cup of edamame
- 2 tbsp black sesame seeds
Lime-avocado
- 1 lime, juice+zest
- 1/4 avocado, finely chopped
To decorate
- 1 sheet of nori
- 1/4 avocado, thinly sliced
- toasted sesame seeds
Instructions
- 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!
- Prep Time: 30 mins
- Cook Time: 15 mins
- Category: Snack
- Cuisine: Japanese, Vegan
Lots of work involved..but they are super cute and fun to eat too.
Hahaha, yes, that’s true 😀
They look great, so neat and all the same size. Well done!
Thanks, Anca 🙂
An awesome post and those rice balls look so gorgeous!
Thank you so much 🙂
I’ve never made anything like this but I hope to give it a try.. They look amazing and certainly company worthy. I’ll come back and let you know my results if I make them Pinning
Can’t wait to hear how you like these 🙂
First time I see a vegan onigiri (and I love it!), thanks for sharing this. Can’t wait to try it =)
Thanks, Kelly! I hope you’ll like it 🙂
What a great recipe Evi! I love the one wrapped in zucchini! Must try this soon!
Thanks, Anna!
It’s actually avocado, but the zucchini sounds super cool too, I’ll make that one next time 😉
Which miso would you recommend for this particular recipe?
I usually use white, yellow or red miso for this, but a dark and strong flavored one would work well too, if you are a fan of miso 😉
Very cute & delicious! But these are not Onigiri; they are Temari. Onigiri is much larger and a different shape.
Hahaha, I’m totally stupid! There’s a Japanese place here, that sells all kind of onigiri, most of them are the classic large, triangle ones, but some are these small balls. They call both simply onigiri, so I thought these little balls are simply a different type 😛
But thanks for correcting me, next time I’ll do my research before posting something like this 😀
Hi! I really love your recipes! Yesterday I tried to make these rice balls and they were really amazing! Thank you for the share!
I’m so happy you liked the recipe 🙂
The miso walnut-don’t wait, just make it. So, so delicious. These were actually so easy to make. Don’t be intimidated! I’ll be making it again tonight!
Yay, I’m really glad you enjoyed it! Miso walnut is my absolute favorite too, have to make some this weekend 😍
So good!!!!!!! Easy!!!!
I’m glad you like the recipe 🙂