Vegan Classic Japanese Onigiri
Enjoy a taste of Japan with this Vegan Classic Japanese Onigiri recipe, a plant-based twist on an iconic Japanese snack. Made with perfectly seasoned short-grain Japanese rice infused with a delicate blend of rice vinegar, sugar, and salt, these onigiri bring together simplicity and tradition. Each rice ball is filled with savory surprises like cooked edamame and tangy pickled plum (umeboshi) or pickled vegetables, then wrapped in shredded nori seaweed for a burst of umami and texture. A sprinkle of sesame seeds adds nutty richness, while the handy triangular or ball shapes make them perfect for on-the-go lunches, picnics, or bento boxes. Quick to prepare in just under 40 minutes, this recipe is ideal for anyone craving authentic Japanese flavors with a vegan touch. Whether you’re a fan of rice-based dishes or looking for a healthy snack, these vegan onigiri are a must-try!
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Recipe Information
Ingredients
- 2 cups short-grain Japanese rice
- 2.5 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 0.5 cup cooked edamame beans
- 2 sheets shredded nori seaweed
- 2 tablespoons sesame seeds
- 4 pieces pickled plum (umeboshi) or other pickled vegetables
Instructions
Rinse the short-grain Japanese rice in a strainer until the water runs clear to remove excess starch, then drain.
Place the rinsed rice in a medium saucepan along with 2.5 cups of water. Let the rice soak for 30 minutes before cooking.
Heat the rice over medium-high heat until it begins to boil. Reduce the heat to low, cover the pot, and let it simmer for 18-20 minutes until the water is fully absorbed.
Turn off the heat and let the rice sit, covered, for an additional 10 minutes to finish cooking in its steam.
In a small bowl, mix together the rice vinegar, granulated sugar, and salt. Stir until the sugar and salt are fully dissolved.
Gently fold the vinegar mixture into the cooked rice using a wooden spatula, ensuring even distribution without mushing the rice grains.
Prepare a bowl of water to wet your hands while forming the onigiri, helping prevent the rice from sticking.
Place a sheet of plastic wrap on a clean work surface. With wet hands, scoop about 1/2 cup of rice onto the plastic.
Make a small indentation in the middle of the rice and place a few pieces of cooked edamame beans and a single umeboshi (or other pickled vegetables) in the center.
Gently form the rice into a triangle or a ball around the filling using your hands and the plastic wrap, pressing lightly to keep the shape.
Repeat the process with the remaining rice and fillings until you've made 4 onigiri.
Wrap each onigiri with a strip of shredded nori and sprinkle sesame seeds over the top.
Serve immediately or store in a cool place, ideally wrapped individually in plastic to keep them fresh.
Nutrition Facts
Calories |
818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3368 mg | 146% | |
| Total Carbohydrate | 144.2 g | 52% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 16.0 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 147 mg | 11% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 809 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
