Vegan Onigiri Recipe | Cooking With Jade

Vegan Onigiri Recipe

Vegan Onigiri Recipe


Prep Time 20 minutes
Cook Time 30 minutes
Cuisine Japanese
Servings 6


  • Rice Cooker
  • Cutting board
  • Knife
  • Medium-sized pot
  • Rice paddle or wooden spoon
  • Plastic wrap


  • 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


  • 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.


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.

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