If you’re looking for a simple, nourishing, and delicious vegan snack or meal, onigiri is a fantastic choice. These Japanese rice balls are traditionally filled with savory ingredients and wrapped in nori seaweed, making them perfect for on-the-go eating or a light lunch.
The best part? Onigiri is incredibly versatile and can be easily adapted to fit a vegan lifestyle without sacrificing flavor or texture.
Whether you’re new to Japanese cuisine or a seasoned fan, this vegan onigiri recipe will guide you through creating soft, flavorful rice balls stuffed with plant-based fillings that everyone will love.
In this post, you’ll discover how to make perfect onigiri at home, including tips for cooking the rice just right, selecting the best fillings, and shaping your onigiri like a pro. Plus, we’ll share some creative variations and serving ideas, so you can enjoy this delightful treat any time of day.
Ready to dive into the world of vegan onigiri? Let’s get started!
Why You’ll Love This Recipe
Onigiri is a wonderfully simple dish that combines comfort and convenience. Here’s why this vegan onigiri recipe is a must-try:
- Easy to Make: With just a handful of ingredients and minimal cooking skills, you can create authentic-tasting onigiri at home.
- Customizable: From pickled plums to savory mushrooms, you can fill your rice balls with a wide range of vegan fillings that suit your taste.
- Healthy & Filling: Made primarily with rice and vegetables, onigiri is a wholesome snack or meal that’s gentle on your stomach and packed with energy.
- Perfect for Meal Prep: These rice balls keep well and are easy to pack for lunches, picnics, or quick snacks throughout the week.
Ingredients
- 2 cups Japanese short-grain rice (sushi rice works best for sticky texture)
- 2 1/2 cups water (for cooking rice)
- 1 teaspoon salt (for seasoning rice)
- Nori sheets (seaweed sheets, cut into strips for wrapping)
- 1/4 cup finely chopped pickled umeboshi plums (or substitute with chopped pickled vegetables)
- 1/2 cup cooked shiitake mushrooms, finely chopped and sautéed with soy sauce and sesame oil
- 1 tablespoon toasted sesame seeds
- Optional: Soy sauce or tamari for dipping
Equipment
- Rice cooker or medium saucepan with a lid (for perfectly cooked rice)
- Mixing bowl
- Rice paddle or wooden spoon (for mixing rice)
- Plastic wrap or wet hands (to shape the rice without sticking)
- Sharp knife or kitchen scissors (for cutting nori)
- Small frying pan (for sautéing mushrooms)
Instructions
- Rinse the rice: Place the rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.
- Cook the rice: Transfer rinsed rice to a rice cooker or saucepan. Add 2 1/2 cups water. Cook according to your rice cooker’s instructions or bring to a boil, reduce to low heat, cover, and simmer for 15 minutes. Remove from heat and let it steam for another 10 minutes.
- Prepare the filling: While the rice cooks, sauté the chopped shiitake mushrooms in a small pan with a bit of sesame oil and soy sauce until tender and fragrant. Set aside to cool.
- Season the rice: Transfer cooked rice to a large bowl. Sprinkle the salt evenly over the rice and gently fold with a rice paddle or wooden spoon to season without mashing the grains.
- Shape the onigiri: Wet your hands with water and sprinkle with a pinch of salt to prevent sticking. Take a handful of rice (about 1/3 cup) and flatten it slightly in your palm. Place about 1 teaspoon of your filling (pickled plums or mushrooms) in the center.
- Seal and mold: Fold the rice around the filling, gently pressing to form a compact triangle or oval shape. Avoid pressing too hard to keep the texture light and fluffy.
- Wrap with nori: Wrap a strip of nori around the base or sides of the rice ball. The nori adds flavor and makes it easier to hold.
- Garnish and serve: Optionally, sprinkle toasted sesame seeds on top for extra nutty flavor. Serve immediately or wrap in plastic wrap and refrigerate for later.
Tips & Variations
“If the rice is too sticky or wet, your onigiri will be difficult to shape. Use slightly cooled rice and keep your hands wet to prevent sticking.”
- Filling ideas: Swap umeboshi plums for mashed avocado with a sprinkle of salt and lemon, or cooked edamame mixed with chili flakes for a spicy twist.
- Gluten-free option: Use tamari instead of soy sauce when preparing mushroom filling to keep it gluten-free.
- Rice alternatives: You can experiment with brown rice or mixed grains, but keep in mind the texture will be less sticky and more challenging to mold.
- Onigiri shapes: Traditional triangles are classic, but you can also shape your rice balls round or cylindrical for variety.
- Storage: Onigiri is best eaten fresh, but you can store them wrapped in plastic in the refrigerator for up to 24 hours. Reheat gently before serving.
Nutrition Facts
| Nutrient | Amount per Onigiri (approx.) |
|---|---|
| Calories | 180 kcal |
| Carbohydrates | 38 g |
| Protein | 3 g |
| Fat | 1.5 g |
| Fiber | 1 g |
| Sodium | 300 mg (varies with filling) |
Serving Suggestions
Onigiri pairs wonderfully with a variety of sides and drinks. For a light meal, serve it alongside a bowl of miso soup or a simple seaweed salad.
It also complements pickled vegetables, edamame beans, or steamed greens for a balanced plate.
If you’re planning a picnic or packed lunch, pack onigiri with fresh fruit and a small container of soy sauce or vegan mayo for dipping. For a more substantial meal, serve onigiri alongside a hot bowl of vegan ramen or a hearty vegetable stew.
Want to explore more delicious plant-based recipes? Check out our Peruvian Vegetable Recipes for Flavorful Healthy Meals or try our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for a sweet finish.
For a perfect bread companion, the Vegan Bread Machine Recipe for Soft, Delicious Loaves is a must-try!
Conclusion
Making vegan onigiri at home is a rewarding and enjoyable experience that brings a taste of Japan to your kitchen with minimal effort. This recipe highlights how simple ingredients like perfectly cooked rice, flavorful fillings, and crisp nori can come together to create a satisfying snack or meal that fits any vegan lifestyle.
The best part is its versatility—you can experiment endlessly with fillings and shapes to keep your onigiri exciting and tailored to your preferences.
Whether you’re preparing a quick lunch, a packed picnic, or a fun appetizer for friends and family, vegan onigiri is sure to impress. Plus, it’s a wonderful way to incorporate more plant-based meals into your routine.
Don’t forget to explore our other vegan recipes to keep your cooking fresh and inspired. Happy cooking!
📖 Recipe Card: Vegan Onigiri
Description: A simple and delicious vegan Japanese rice ball filled with savory umeboshi and seaweed. Perfect as a snack or light meal.
Prep Time: PT10M
Cook Time: PT20M
Total Time: PT30M
Servings: 4 servings
Ingredients
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 4 umeboshi plums, pitted and chopped
- 4 sheets nori seaweed, cut into strips
- 1 tablespoon toasted sesame seeds
- 1 tablespoon soy sauce (optional for dipping)
Instructions
- Rinse sushi rice under cold water until water runs clear.
- Combine rice and water in a pot and cook until water is absorbed and rice is tender.
- Mix rice vinegar, sugar, and salt until dissolved; fold into cooked rice and let cool slightly.
- Wet hands with water and shape a handful of rice into a triangle.
- Place a small amount of chopped umeboshi in the center and mold rice around it.
- Wrap each onigiri with a strip of nori and sprinkle with toasted sesame seeds.
- Serve with soy sauce if desired.
Nutrition: Calories: 180 | Protein: 3g | Fat: 1g | Carbs: 38g
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