Vegan Crab Onigiri
Delight your taste buds with this irresistible Vegan Crab Onigiri, a plant-based twist on the classic Japanese snack that's bursting with flavor and texture! Made with perfectly seasoned sushi rice, tender hearts of palm expertly shredded to mimic crab meat, and a creamy, spicy kick from vegan mayonnaise and sriracha, this recipe offers an authentic onigiri experience without any seafood. Wrapped in flavorful nori and sprinkled with toasted sesame seeds for added crunch, these handheld rice balls are ideal for lunch, meal prep, or a quick snack. Easy to prepare in under an hour, this crowd-pleasing recipe is perfect for vegan food lovers exploring Asian cuisine or anyone craving a fresh, creative bite.
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Recipe Information
Ingredients
- 2 cups sushi rice
- 2.5 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 0.5 teaspoon salt
- 14 ounces hearts of palm
- 2 sheets nori sheets
- 3 tablespoons vegan mayonnaise
- 1 tablespoon soy sauce
- 1 teaspoon sriracha
- 2 pieces green onions
- 1 tablespoon toasted sesame seeds
- sriracha for serving (optional)
- bowl of water with a dash of salt (for shaping)
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Add the rinsed rice and 2.5 cups of water to a rice cooker or pot. Cook according to the rice cooker instructions or bring to a boil, then reduce heat to low, cover and simmer for around 15 minutes until the water is absorbed.
Once the rice is cooked, transfer it to a large bowl. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Pour this mixture over the hot rice and gently fold it in with a spatula. Let the rice cool to room temperature.
While the rice cools, drain the hearts of palm and shred them with a fork or chop finely to mimic crab texture. Set aside.
Cut nori sheets into strips approximately 1-inch wide for wrapping.
In a medium-sized bowl, combine shredded hearts of palm, vegan mayonnaise, soy sauce, sriracha, and finely chopped green onions until well mixed. This will be the filling.
Dampen your hands with the salted water to prevent sticking. Take a handful of rice and flatten it into a small disc in your palm.
Place a spoonful of the vegan crab filling in the center of the rice disc. Carefully shape the rice around the filling to form a triangular shape, ensuring the filling is completely wrapped by rice.
Wrap a strip of nori around the base of each onigiri.
Repeat the process with the remaining ingredients. Sprinkle the tops with toasted sesame seeds for added flavor and texture.
Serve with additional sriracha on the side if desired for extra heat.
Nutrition Facts
Calories |
909 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.5 g | 20% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 5170 mg | 225% | |
| Total Carbohydrate | 168.7 g | 61% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 17.9 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 384 mg | 30% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1148 mg | 24% | |
*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.
