Countries 
VEGAN ONIGIRI
Ingredients
- 2 cups sushi rice
- 2 1/2 cups water
- 1 tsp salt
- 1 tbsp rice vinegar
- 1 tbsp sugar
- 1/4 cup roasted sesame seeds
- 2-3 sheets nori cut into small rectangles
- Filling options: umeboshi pickled plum, avocado, tofu, cooked mushrooms, or any other desired vegan filling
Instructions
- Rinse the sushi rice several times in cold water until the water runs clear. Drain the rice.
- Add the rice to the rice cooker with 2 1/2 cups of water and a pinch of salt. Cook according to the rice cooker's instructions.
- While the rice is cooking, prepare the seasoning by mixing together the rice vinegar and sugar in a small bowl.
- When the rice is done cooking, transfer it to a medium-sized pot and add the seasoning. Mix gently to combine.
- Allow the rice to cool slightly until it's cool enough to handle.
- Wet your hands with water and sprinkle a little salt onto them. Take a small handful of rice and form it into a triangle shape.
- Make a small indentation in the center of the triangle and add your desired filling.
- Add more rice on top of the filling, and use your hands to shape the onigiri into a triangular shape.
- Repeat with the remaining rice and filling.
- Roll each onigiri in roasted sesame seeds and wrap a small piece of nori around the base of the triangle.
- Wrap each onigiri tightly in plastic wrap to keep its shape and store in the fridge until ready to eat.
Notes
NUTRITIONAL FACTS:
Calories: 160 | Total Fat: 4g | Total Carbohydrates: 28g | Dietary Fiber: 2g | Protein: 4g
For your kitchen tools, check Sur La Table.
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
