Onigiri
Onigiri, or Japanese rice balls, are a delightful way to enjoy sticky rice filled with your favorite savory ingredients. I love how versatile they are, and they’re perfect for a snack or light meal!
I remember the first time I tried making onigiri; it was a rainy afternoon, and I was craving comfort food that also felt wholesome.
The joy of shaping those little rice balls and filling them with delicious plant-based goodies brought me so much happiness!
Plus, they’re a great way to use up leftover rice and spices.
My tip?
Don’t be shy about experimenting with different fillings—each one tells a story!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Short-grain sushi rice is key for that perfect sticky texture. If you're in a pinch, you can use regular rice, but it won't have the same consistency. The fillings are where you can really get creative—don’t hesitate to try different veggies or plant-based proteins!
Tips & Notes
- •I always keep my hands slightly damp when shaping the rice—it makes a world of difference!
- •If you have leftover rice, this is a fantastic way to use it up.
Recipe Variations
- •Try adding some chopped kimchi for a spicy kick!
- •For a sweeter version, fill them with mashed sweet potatoes and a drizzle of maple syrup.
Storage & Freezing
Store any leftover onigiri in an airtight container in the fridge. They can last a few days, but I recommend consuming them within 2 days for the best flavor and texture!
Frequently Asked Questions
Can I make onigiri ahead of time?
Yes! Just keep them in an airtight container in the fridge. They’re best enjoyed within a couple of days.
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Onigiri, or Japanese rice balls, are a delightful way to enjoy sticky rice filled with your favorite savory ingredients. I love how versatile they are, and they’re perfect for a snack or light meal!
Ingredients
Instructions
- 1
Start by cooking the sushi rice. Combine the rinsed rice and water in a medium pot and bring it to a boil.
- 2
Once boiling, reduce the heat to low, cover, and let it simmer for about 20 minutes until the water is absorbed and the rice is tender.
- 3
Remove the pot from heat and let the rice sit covered for another 10 minutes to steam.
- 4
While the rice is resting, prepare your filling. In a skillet, sauté the crumbled tofu with soy sauce and scallions over medium heat for about 5-7 minutes until heated through.
- 5
Once the rice is ready, transfer it to a large bowl and let it cool slightly until it's warm but manageable.
- 6
Wet your hands with water to prevent sticking, then take a handful of rice (about 1/2 cup) and flatten it in your palm.
- 7
Add a spoonful of your filling (tofu mixture, pickled veggies, or mashed avocado) in the center.
- 8
Carefully fold the rice around the filling, shaping it into a triangle or ball. Squeeze gently to compact the rice.
- 9
Wrap each onigiri with a strip of nori, if desired, and sprinkle with sesame seeds.
- 10
Repeat until you’ve made all your onigiri. Serve them warm or at room temperature!
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