Vegetarian Shrimp Onigiri
Discover the delightful twist of "Vegetarian Shrimp Onigiri," a plant-based take on the beloved Japanese rice snack that's as flavorful as it is fun to make. Featuring perfectly seasoned sushi rice, tender vegetarian shrimp sautéed with soy sauce, mirin, and tahini, and a medley of colorful, chopped vegetables, this recipe packs taste and texture into every bite. Wrapped in umami-rich nori sheets, these portable rice balls offer a harmonious blend of savory, nutty, and slightly sweet flavors, ideal for a quick lunch, picnic, or snack. Ready in under an hour, this recipe is easy to follow and includes convenient storage tips, making it both beginner-friendly and versatile. Perfect for vegetarians craving authentic Japanese cuisine, "Vegetarian Shrimp Onigiri" is sure to be a crowd-pleaser.
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 4 tablespoons Seasoned rice vinegar
- 200 grams Vegetarian shrimp
- 2 tablespoons Soy sauce
- 1 tablespoon Mirin
- 1 teaspoon Sesame oil
- 2 tablespoons Finely chopped green onion
- 3 sheets Nori sheets
- 0.5 teaspoon Salt
- 2 tablespoons Tahini
- 0.5 cup Chopped mixed vegetables (carrots, bell peppers)
Instructions
Rinse the sushi rice under cold water until the water runs clear. Drain and place it in a medium saucepan with 2.5 cups of water.
Bring the rice to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, or until the water is absorbed and the rice is tender.
Once the rice is cooked, stir in the seasoned rice vinegar, and let it cool to room temperature.
While the rice is cooling, prepare the vegetarian shrimp filling. Chop the vegetarian shrimp into small pieces.
In a skillet over medium heat, add sesame oil and sauté the chopped vegetarian shrimp for 2-3 minutes.
Add soy sauce, mirin, chopped mixed vegetables, and green onion to the skillet. Cook for another 2 minutes, then remove from heat.
Mix in tahini with the cooked shrimp and vegetables. Set aside to cool slightly.
Lay out a piece of plastic wrap on a clean surface. Wet your hands and scoop about 1/4 cup of rice onto the wrap.
Flatten the rice into a small disk and place a tablespoon of the shrimp mixture in the center.
Carefully fold up the edges of the rice and shape into a triangle or ball, ensuring the filling is fully covered.
Repeat the process with the remaining rice and filling.
Cut each nori sheet into 3 strips. Wrap a strip around the bottom half of each onigiri for additional flavor and convenience while eating.
Sprinkle a small amount of salt on the nori-wrapped edges for additional taste, if desired.
Serve immediately, or store covered in the refrigerator for up to 2 days.
Nutrition Facts
Calories |
1249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3697 mg | 161% | |
| Total Carbohydrate | 186.8 g | 68% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 24.7 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2497 mg | 192% | |
| Iron | 10719.2 mg | 59551% | |
| Potassium | 625 mg | 13% | |
*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.
