Vegetarian Crab Onigiri
Elevate your sushi game with this delightful Vegetarian Crab Onigiri, a Japanese-inspired recipe that reimagines traditional crab onigiri using tender, shredded young green jackfruit as a plant-based alternative. Flavored with soy sauce and creamy vegan mayonnaise, this "crab" mixture is nestled inside perfectly seasoned sushi rice, enhanced with a tangy rice vinegar blend. Wrapped in nori strips and topped with black sesame seeds, these handheld delights are as beautiful as they are flavorful. Fresh slices of avocado and green onion add color, texture, and a burst of taste, while each bite delivers a satisfying combination of umami and freshness. Perfect for lunch, snack time, or picnics, these easy-to-make vegetarian onigiri are sure to impress. Keywords: vegetarian onigiri, crab-inspired sushi, plant-based jackfruit recipe, Japanese rice balls, vegan crab substitute.
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 3 tablespoons Rice vinegar
- 1.5 tablespoons Sugar
- 0.5 teaspoons Salt
- 1 can (approximately 14 ounces) Canned young green jackfruit
- 1 tablespoon Soy sauce
- 2 tablespoons Vegan mayonnaise
- 2 sheets Nori sheets
- 2 stalks Green onion
- 1 medium Avocado
- 1 tablespoon Black sesame seeds
Instructions
Rinse the sushi rice thoroughly under cold water until the water runs clear. Combine the rice and water in a medium saucepan and bring to a boil over medium heat.
Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. Turn off the heat and let it sit, covered, for an additional 10 minutes.
In a small bowl, mix the rice vinegar, sugar, and salt until the sugar and salt dissolve.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture with a spatula, allowing the rice to cool to room temperature.
While the rice is cooking, drain the young green jackfruit and rinse it under cold water. Use your hands or a fork to shred the jackfruit into crab-like pieces.
Heat a non-stick skillet over medium heat, add the shredded jackfruit, and soy sauce. Cook for about 5-7 minutes, stirring occasionally, until the jackfruit is lightly browned and has absorbed the soy sauce.
Transfer the cooked jackfruit to a bowl and let it cool before mixing in the vegan mayonnaise to create a creamy 'crab' mixture.
Slice the green onions and avocado thinly and set aside.
Lay the nori sheets on a flat surface and use kitchen scissors to cut them into 8 equal strips.
Wet your hands with cold water to prevent the rice from sticking. Take a small handful of rice and form it into a ball or triangular shape.
Make a small indentation in the center of the rice and fill it with a spoonful of the jackfruit mixture, a slice of avocado, and a few slices of green onion. Cover with another small amount of rice to enclose the filling.
Wrap a strip of nori around the base of each onigiri, leaving part of the rice exposed at the top.
Sprinkle the onigiri with black sesame seeds.
Repeat the process until all the rice and filling are used.
Serve immediately or wrap tightly in plastic wrap to enjoy later.
Nutrition Facts
Calories |
1127 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 2022 mg | 88% | |
| Total Carbohydrate | 187.1 g | 68% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 26.7 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 289 mg | 22% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 2897 mg | 62% | |
*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.
