Best Vegan Rice Ball Recipe for Easy Healthy Meals

Rice balls, or onigiri, have long been a beloved staple in many cuisines, especially in Japanese culture. These little pockets of flavor offer a perfect blend of texture and taste, making them a delightful snack or a light meal.

For those embracing a vegan lifestyle, rice balls can be just as delicious and satisfying without any animal products. Whether you’re a seasoned vegan or just looking to add more plant-based options to your diet, this best vegan rice ball recipe promises a burst of umami with every bite.

In this recipe, we use perfectly cooked sticky rice combined with savory fillings like seasoned mushrooms, tangy pickled vegetables, and toasted nori. The process is simple, yet the results are truly impressive.

Perfect for lunchboxes, picnics, or a quick snack on the go, these rice balls are as versatile as they are tasty.

Why You’ll Love This Recipe

This vegan rice ball recipe is not only easy to make but also highly customizable, allowing you to tailor your fillings to your taste preferences. The ingredients are wholesome and nourishing, providing a balanced mix of carbohydrates, fiber, and plant-based protein.

Unlike many packaged snacks, these rice balls are free from preservatives and artificial additives. They’re perfect for meal prep, travel-friendly, and great for all ages.

Plus, they bring a delightful fusion of traditional and modern flavors that will impress anyone, vegan or not!

Ingredients

• 2 cups sushi rice (short-grain sticky rice)
• 2 1/2 cups water
• 1/2 teaspoon salt
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 cup shiitake mushrooms, finely chopped
• 2 teaspoons soy sauce or tamari for gluten-free
• 1 teaspoon toasted sesame oil
• 1/2 cup finely chopped pickled daikon or cucumber
• 2 sheets nori (seaweed), cut into strips
• 1 tablespoon toasted sesame seeds
• Optional: 1 tablespoon finely chopped scallions

Equipment

• Rice cooker or medium saucepan with lid
• Mixing bowl
• Wooden or silicone spatula
• Plastic wrap or damp kitchen towel
• Sharp knife
• Small bowl of water (for wetting hands)
• Measuring cups and spoons

Instructions

1. Rinse the rice: Place the sushi rice in a fine mesh sieve and rinse under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky or gummy.
2. Cook the rice: Add the rinsed rice and water to a rice cooker or saucepan. Cook according to the rice cooker instructions or bring to a boil, then reduce heat to low and simmer, covered, for 15 minutes. Remove from heat and let it steam for another 10 minutes without lifting the lid.
3. Prepare the seasoning: While the rice is cooking, combine the rice vinegar, sugar, and salt in a small bowl. Stir until dissolved. This mixture will add a slight tang and sweetness to your rice, mimicking traditional sushi rice flavor.
4. Season the rice: Transfer the cooked rice to a large bowl. Gently fold in the vinegar mixture with a wooden spatula, taking care not to mash the grains. Let the rice cool to room temperature.
5. Cook the mushrooms: In a small skillet over medium heat, add the sesame oil and sauté the shiitake mushrooms with soy sauce until tender and fragrant, about 5 minutes. Remove from heat and set aside.
6. Prepare the filling: Mix the sautéed mushrooms with the pickled daikon (or cucumber) and scallions if using. This filling provides a savory and crunchy contrast to the soft rice.
7. Form the rice balls: Wet your hands with water to prevent sticking. Take about 1/3 cup of rice and flatten it slightly in your palm. Place about a tablespoon of filling in the center, then carefully mold the rice around it, forming a firm triangle or ball shape. Repeat with the remaining rice and filling.
8. Add the nori: Wrap each rice ball with a strip of nori. The seaweed adds flavor and makes the rice balls easier to hold.
9. Garnish: Sprinkle the rice balls with toasted sesame seeds for a nutty crunch.
10. Serve or store: Serve immediately or wrap individually in plastic wrap and refrigerate for up to 24 hours. For best texture, consume within a day.

Tips & Variations

“To prevent rice balls from falling apart, always wet your hands before shaping and avoid overpacking the rice.”

Feel free to experiment with different fillings! Some tasty vegan options include:

• Avocado slices with a sprinkle of toasted sesame seeds
• Seasoned tofu crumbles with miso paste
• Shredded pickled ginger and edamame mash
• Spicy kimchi with chopped green onions

For a crunchy texture, you can also coat the rice balls in toasted panko breadcrumbs and lightly pan-fry them for a crispy exterior. Just be sure to use vegan panko!

If you want a more colorful presentation, mix in finely chopped fresh herbs like shiso leaves or cilantro into the rice before shaping.

Nutrition Facts

Serving Suggestions

Vegan rice balls are wonderfully versatile and pair well with a variety of dishes. Serve them alongside a fresh seaweed salad or a bowl of miso soup for a light and balanced meal.

They also make perfect finger foods for parties or picnics. Pair with dipping sauces like vegan ponzu, spicy mayo made from vegan mayo and sriracha, or a simple soy sauce dip.

For a heartier meal, enjoy rice balls with steamed or stir-fried vegetables, or alongside the flavors of a Chipotle Black Beans And Rice Recipe for a fusion twist.

Conclusion

Making the best vegan rice balls at home is easy, fun, and incredibly rewarding. With just a few simple ingredients and some basic kitchen tools, you can create a tasty and nutritious snack or meal that everyone will enjoy.

These rice balls are perfect for on-the-go eating, meal prepping, or introducing friends and family to delicious plant-based cuisine.

Don’t hesitate to customize your fillings and experiment with flavors to keep things exciting. For more delightful recipes that complement your vegan meals, check out our Classico Sun Dried Tomato Alfredo Sauce Recipe and the indulgent Cinnamon Pecan Ice Cream Recipe.

Happy cooking and enjoy your flavorful journey into vegan rice balls!

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