Onigiri are rice balls that are a traditional snack in Japan. If you’ve been reading my blog for a while, you know that I love making vegan versions of Japanese favourites at home—vegan Japanese milk bread, vegan katsu curry, and now vegan onigiri! To make onigiri, sticky sushi rice is molded into shapes and wrapped in nori (seaweed). Usually there is a filling tucked into the center of each onigiri—traditional fillings include pickled ume (plum) and various seafoods, but this vegan version uses chickpea “tuna” instead.
Why You’ll Love This Onigiri Recipe
Perfect for lunch. Onigiri is ideal for adding to lunchboxes—it’s easy to pack, mess-free, and it can be eaten on-the-go! Easy and fun to make. Once you get the hang of it, making onigiri is a cinch. I think it’s kind of fun, too. It’s the type of recipe your kids will love to help you make! Versatile filling options. While I like to use chickpea tuna, this is definitely a recipe that you can tweak to make your own. I share some additional filling ideas below!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Sushi rice – This Japanese short grain rice is naturally sticky, so when you compact it, it holds its shape. Long grain rice doesn’t do this. Furikake seasoning – A seasoning blend that typically contains sesame seeds, seaweed, and salt, but some versions also have dried fish or egg so be sure to check the label. Vegan chickpea tuna – Here’s my chickpea tuna recipe. Use the leftovers for sandwiches! Water Sea salt Roasted nori – The seaweed wrapper for the onigiri. It can be found in most Asian grocery stores or online.
How to Make Onigiri
Rinse the rice. Cover the sushi rice with cold water. Swish it around, then drain and add more water. Repeat the process until the water is clear. Cook the rice. I like to use a rice cooker; follow its instructions. Season the rice. Transfer it to a bowl and fold in the furikake. Make the chickpea tuna. I recommend making this ahead of time so it’s chilled when you’re ready to use it.
Form the onigiri. Wet your hands and sprinkle salt on them. Shape a tablespoon or two of rice into a patty, then add the chickpea tuna in the middle. Cover with additional rice, then use your hands to shape into a triangle or ball. Wrap it. Cut the nori into strips and wrap a piece along the bottom of the onigiri. Repeat and serve. Repeat the process with the rest of the rice. Serve immediately or refrigerate for later.
Tips for Success
Don’t overfill. While it might be tempting to add lots of filling, too much can cause the onigiri to fall apart. Keep your hands wet. Keep a bowl of water nearby and wet your hands frequently to prevent the rice from sticking. Be gentle yet firm. Press the rice gently but firmly to shape it. You’ll get a good idea of the right amount of pressure after making one or two onigiri!
More Vegan Filling Ideas for Onigiri
Shiitake mushrooms. Use these sticky sesame shiitake mushrooms. Tofu. Cut marinated tofu into a very small dice. Pickled vegetables. A mix of pickled vegetables adds a crunchy, tangy contrast to the rice. You can go to a Japanese market and buy traditional pickled veggies, or try quick pickled radishes. Sesame spinach. Sauté spinach and season it with toasted sesame oil, soy sauce, and a sprinkle of sesame seeds. Cucumber. Dice a Persian or English cucumber and add it to the onigiri. Watermelon tuna. Use the watermelon “tuna” from these vegan poke bowls.
How to Store
Onigiri are best enjoyed immediately, but they’ll keep for up to a day in the fridge. Wrap them in plastic wrap before storing. I do not recommend freezing this recipe.
More Vegan Snack Ideas
Homemade Granola Bars Chocolate Chia Pudding Pretzel Bites Peanut Butter Energy Balls Pumpkin Banana Muffins
Enjoy friends! If you make this onigiri recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
