Onigiri
Onigiri are a handheld Japanese snack that tucks a filling into sushi rice and presses it into shape so it doesn’t fall apart. They’re fun to make and delicious to eat!
Onigiri are rice balls that are a traditional snack in Japan. If you’ve been reading my blog for a while, you know that I love making vegan versions of Japanese favourites at home—vegan Japanese milk bread, vegan katsu curry, and now vegan onigiri!
To make onigiri, sticky sushi rice is molded into shapes and wrapped in nori (seaweed). Usually there is a filling tucked into the center of each onigiri—traditional fillings include pickled ume (plum) and various seafoods, but this vegan version uses chickpea “tuna” instead.
Why You’ll Love This Onigiri Recipe
- Perfect for lunch. Onigiri is ideal for adding to lunchboxes—it’s easy to pack, mess-free, and it can be eaten on-the-go!
- Easy and fun to make. Once you get the hang of it, making onigiri is a cinch. I think it’s kind of fun, too. It’s the type of recipe your kids will love to help you make!
- Versatile filling options. While I like to use chickpea tuna, this is definitely a recipe that you can tweak to make your own. I share some additional filling ideas below!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Sushi rice – This Japanese short grain rice is naturally sticky, so when you compact it, it holds its shape. Long grain rice doesn’t do this.
- Furikake seasoning – A seasoning blend that typically contains sesame seeds, seaweed, and salt, but some versions also have dried fish or egg so be sure to check the label.
- Vegan chickpea tuna – Here’s my chickpea tuna recipe. Use the leftovers for sandwiches!
- Water
- Sea salt
- Roasted nori – The seaweed wrapper for the onigiri. It can be found in most Asian grocery stores or online.
How to Make Onigiri
- Rinse the rice. Cover the sushi rice with cold water. Swish it around, then drain and add more water. Repeat the process until the water is clear.
- Cook the rice. I like to use a rice cooker; follow its instructions.
- Season the rice. Transfer it to a bowl and fold in the furikake.
- Make the chickpea tuna. I recommend making this ahead of time so it’s chilled when you’re ready to use it.
- Form the onigiri. Wet your hands and sprinkle salt on them. Shape a tablespoon or two of rice into a patty, then add the chickpea tuna in the middle. Cover with additional rice, then use your hands to shape into a triangle or ball.
- Wrap it. Cut the nori into strips and wrap a piece along the bottom of the onigiri.
- Repeat and serve. Repeat the process with the rest of the rice. Serve immediately or refrigerate for later.
Tips for Success
- Don’t overfill. While it might be tempting to add lots of filling, too much can cause the onigiri to fall apart.
- Keep your hands wet. Keep a bowl of water nearby and wet your hands frequently to prevent the rice from sticking.
- Be gentle yet firm. Press the rice gently but firmly to shape it. You’ll get a good idea of the right amount of pressure after making one or two onigiri!
More Vegan Filling Ideas for Onigiri
- Shiitake mushrooms. Use these sticky sesame shiitake mushrooms.
- Tofu. Cut marinated tofu into a very small dice.
- Pickled vegetables. A mix of pickled vegetables adds a crunchy, tangy contrast to the rice. You can go to a Japanese market and buy traditional pickled veggies, or try quick pickled radishes.
- Sesame spinach. Sauté spinach and season it with toasted sesame oil, soy sauce, and a sprinkle of sesame seeds.
- Cucumber. Dice a Persian or English cucumber and add it to the onigiri.
- Watermelon tuna. Use the watermelon “tuna” from these vegan poke bowls.
How to Store
Onigiri are best enjoyed immediately, but they’ll keep for up to a day in the fridge. Wrap them in plastic wrap before storing. I do not recommend freezing this recipe.
More Vegan Snack Ideas
- Homemade Granola Bars
- Chocolate Chia Pudding
- Pretzel Bites
- Peanut Butter Energy Balls
- Pumpkin Banana Muffins
Enjoy friends! If you make this onigiri recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Onigiri
Ingredients
- 400 g sushi rice/Japanese short grain rice
- 1 tablespoon furikake seasoning
- About ½ cup vegan chickpea tuna, see note
- Water
- Sea salt
- Several strips of roasted nori
Instructions
- Place the sushi rice in a large bowl and cover with cold water. Gently swirl the rice with your hand, then drain the water. Repeat this process 3-4 times until the water runs clear. This step is essential to remove excess starch and prevent the rice from becoming too sticky.
- Transfer the washed rice to a rice cooker. Add the appropriate amount of water (refer to your rice cooker’s instructions, typically it’s a 1:1.25 ratio of rice to water). Let the rice cook until done.
- Once the rice has cooled slightly but is still warm, transfer it to a large bowl. Gently fold in the furikake seasoning, ensuring it’s evenly distributed. Adjust the amount of furikake to taste.
- If you haven’t already made the vegan chickpea tuna, prepare it according to the recipe linked here. Ensure it's chilled before using it as a filling.
- Wet your hands with a little water and sprinkle with a pinch of sea salt. This prevents the rice from sticking to your hands and adds a bit of flavor. Scoop about 1-2 tablespoons of seasoned rice into your palm, then slightly flatten it to form a small patty. Place about 1 teaspoon of the vegan chickpea tuna filling in the center of the rice.
- Cover the filling with an equal amount of rice, then gently press and shape the rice into a triangle or ball, ensuring the filling is completely enclosed. Press firmly but gently to compact the rice without crushing it.
- Cut the roasted nori into strips (around 1/3 of the perforated strip found in most nori packages). Wrap a strip of nori around the bottom of each onigiri, pressing it slightly to adhere. The nori strip helps hold the shape of the onigiri and adds a nice flavor and texture.
- Repeat the process with the remaining rice and filling, adjusting the amount of filling and rice according to your preference. Serve the onigiri immediately, or wrap them individually in plastic wrap and store them in the refrigerator for up to a day.
Notes
- Vegan Chickpea Tuna: This can be made in advance and stored in the refrigerator. It’s a flavorful and protein-rich filling that mimics the texture of traditional tuna.
- Furikake Seasoning: This Japanese seasoning blend typically contains sesame seeds, seaweed, salt, and sometimes dried fish or egg. Ensure you choose a vegan variety if required.
- Serving Suggestions: Onigiri can be enjoyed as a snack, part of a bento box, or as a light meal. They are great for picnics and lunchboxes.
- Storage: While onigiri are best enjoyed fresh, they can be stored in an airtight container in the refrigerator for up to 24 hours. The nori may lose its crispiness, but they will still be delicious.
- Nutrition: Nutritional information includes the rice only, not the filling.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
I never knew how easy these were to make
So delicious and fairly easy to make. Thanks you for sharing this recipe, Jessica.