With our easy recipe, you can enjoy homemade vegan “tuna” onigiri, delicious Japanese rice triangles with a plant-based filling of chickpeas and nori.
Provided by: EasyRecipesCooking.com
Total time: 60 minutes
|270 g of Sushi Rice|
|450 mL of Water|
|Salt to taste|
|60 g of Cooked Chickpeas|
|0.5 tbsp of Gluten-Free Soy Sauce|
|0.5 tbsp of Rice Vinegar|
|0.25 tsp of Garlic Powder|
|15 g of Sesame Seeds|
|2 Nori Sheets|
- Rinse the rice and add it to a pot along with water and salt. Bring to a boil and cook for 10 minutes. Then, remove from the heat and allow the rice to steam covered for 15 minutes. Transfer the rice onto a tray and fluff it with a spoon to speed up the cooling time.
- Meanwhile, blitz the chickpeas into a paste. Then, mix them with soy sauce, rice vinegar, garlic powder, salt, and one nori sheet torn into flakes.
- Get a handful of rice and place the filling and avocado chunks in the center. Wrap the rice around the filling to form a rice ball and then shape it into a triangle.
- Wrap the base of the onigiri with a nori sheet cut into rectangles. Then, coat the sides of the onigiri with sesame seeds.
Calories 154 calories, CarbohydrateContent 29 calories, FatContent 3 grams, FiberContent 2 grams, ProteinContent 4 grams, SaturatedFatContent 0 grams, SugarContent 0 grams, UnsaturatedFatContent 2 grams
This playful take on spicy tuna onigiri swaps watermelon (yes, watermelon!) for the fish, resulting in a vegan bite that tastes (surprisingly) like the real deal.
Provided by: EasyRecipesCooking.com
Yield: Makes 12
|2 cups white short-grain sushi rice, rinsed until water runs almost clear|
|1 garlic clove|
|1 whole star anise pod|
|2 whole allspice|
|¼ cup coconut sugar or vegan granulated sugar|
|¼ cup unseasoned rice vinegar|
|1 Tbsp. grapeseed oil|
|3 tsp. sea salt, divided, plus more|
|2 cups ⅛” cubes watermelon (from about ¼ small watermelon)|
|¼ cup vegan mayonnaise|
|2 tsp. soy sauce|
|1 tsp. Sriracha|
|1 tsp. white miso|
|¼ tsp. toasted sesame oil|
|3 toasted nori sheets, cut into 2″-thick strips|
|Furikake (for serving)|
- Line a rimmed baking sheet with a kitchen towel or several layers of paper towels; set aside. Bring 2 cups white short-grain sushi rice, rinsed until water runs almost clear, 1 garlic clove, 1 whole star anise pod, 2 whole allspice, and 2½ cups cold water to a boil in a medium saucepan over medium-high. Reduce heat to low, cover pan, and cook until water is evaporated and rice is tender, 18–20 minutes. Remove from heat and let sit, covered, 10 minutes; discard garlic, star anise, and allspice.
- Meanwhile, cook ¼ cup coconut sugar or vegan granulated sugar, ¼ cup unseasoned rice vinegar, 1 Tbsp. grapeseed oil, and 1 tsp. sea salt in a small saucepan over medium heat, stirring to dissolve sugar. Let cool slightly.
- Meanwhile, place 2 cups ⅛” cubes watermelon (from about ¼ small watermelon) in a colander set over a bowl and sprinkle with 2 tsp. sea salt; toss to coat. Let sit 10–15 minutes, then drain off any liquid collected in bowl.
- Transfer drained watermelon to prepared baking sheet and use towel to press out excess moisture. (Don’t worry about being gentle—you want to press out as much liquid as possible!) Transfer watermelon to a medium bowl.
- Whisk ¼ cup vegan mayonnaise, 2 tsp. soy sauce, 1 tsp. Sriracha, 1 tsp. white miso, and ¼ tsp. toasted sesame oil in a small bowl until smooth. Add half of sauce to watermelon and mix to coat evenly; season with salt (you want the filling to be on the saltier side). Add more sauce if you’d like, but make sure the filling isn’t overly saucy otherwise it will seep out of the rice balls.
- Set up a workstation with a small bowl of water, a small dish of sea salt, seasoned cooked rice, and watermelon filling.
- To make 1 onigiri, scoop ½ cup rice onto work surface. Dip your hands in water to moisten, then rub them with a little sea salt. (This will prevent the rice from sticking to your hands and will also flavors the onigiri.) Cupping rice in your nondominant hand, use your finger to make a shallow well in the center of the rice mound; fill with 1 tsp. watermelon filling. Using your hands and moistening with more water as needed to prevent rice from sticking, gently but firmly shape rice into a ball, fully enclosing watermelon mixture.
- Place rice ball back on surface and flatten lightly. Using the side of a wet chef’s knife, gently push into a triangle shape. Wrap a strip of toasted nori from 3 toasted nori sheets, cut into 2″-thick strips, and sprinkle with furikake.
- Repeat with remaining rice, watermelon filling (you won’t use all of it), nori strips, and furikake to make 11 more onigiri.
How to make onigiri?
Use one portion of rice for each onigiri. Divide one portion of rice in two. Create a dimple in rice and fill with a heaping teaspoon of bonito flakes. Cover with remaining portion of rice and press lightly to enclose filling inside rice ball. Gently press rice to shape into a triangle; wrap with a strip of nori and sprinkle with sesame seeds.
What is onigiri (rice ball)?
Onigiri (rice ball) is a Japanese traditional staple that we eat daily for any time, breakfast, lunch, dinner, between meals. Common onigiri is wrapped by nori sheet (black seaweed), but we don’t use it in this recipe. We will make it simple. If you have small children, you will love it.
Do you eat onigiri cold or hot?
I like to eat it at room temperature, not cold or not hot. It’s a personal preference, though. Do you eat onigiri with your hands? Yes. Like a sandwich, you can grab and eat it with your hands. Onigiri is a super casual dish and perfect food for on the go. This onigiri recipe is easy to make, super simple, and easy for kids to eat without seaweed.
How long does onigiri last in the fridge?
A couple of days. But keep in mind that keeping onigiri in the fridge makes it dry, so better to heat it before eating. Do you eat onigiri hot or cold? I like to eat it at room temperature, not cold or not hot. It’s a personal preference, though. Do you eat onigiri with your hands? Yes. Like a sandwich, you can grab and eat it with your hands.