Onigiri, those delightful Japanese rice balls, are a culinary staple known for their versatility and satisfying simplicity. Traditionally filled with savory ingredients like salted salmon or pickled plums, this beloved snack gets a compassionate and delicious makeover with our vegan onigiri recipes. We'll explore the art of crafting perfectly formed rice balls, showcasing the adaptability of this classic dish to plant-based diets. Forget complicated techniques – our recipes prioritize ease and accessibility, making them ideal for both novice cooks and experienced culinary enthusiasts.
Prepare to discover four unique and flavourful vegan onigiri fillings that are bursting with fresh ingredients and vibrant tastes. From classic umami to zesty and refreshing combinations, these recipes will transform your snack time or lunchbox routine. Ready to roll up your sleeves and create your own delicious vegan onigiri? Let's dive into the step-by-step instructions!
Tools Needed
- bowl
- cutting board
- knife
- oven
- frying pan
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Rice and Fillings
- Soak rice overnight in the fridge.
- Mix cooked rice with kombuchani, salt, and extra kombu.
- Crush dried wakame, mix with rice, sesame oil, ume, and sesame seeds.
- Chop green onions, mix with miso paste, sesame oil, mirin, grated ginger, and sesame seeds.
- Mix rice with corn, shredded cheese, black pepper, mirin, and soy sauce.
Step 2. Assemble the Onigiri
- Make onigiri, spread negimiso paste, and bake at 450°F for 13 minutes (10 minutes initial bake, then 3 minutes after adding the paste).
- Place cheese slices on top and melt using a kitchen torch or by baking for 3 minutes.
Step 3. Prepare the Seaweed
- Cut nori seaweed.
Step 4. Wrap and Finish
- Wrap with seaweed.
- Wrap all onigiri in nori seaweed.
Read more: Ochazuke Recipe: Easy Japanese Green Tea Rice Bowl
Tips
- Soaking rice overnight helps rehydrate it and enhances its sweetness and fluffiness.
- Keep a bowl of water nearby to help shape the onigiri easily.
- Coat the pan with sesame oil to prevent sticking when baking.
Nutrition
- Calories: Insufficient data to calculate
- Fat: Insufficient data to calculateg
- Carbs: Insufficient data to calculateg
- Protein: Insufficient data to calculateg
FAQs
1. Can I make vegan onigiri ahead of time?
Yes! Vegan onigiri are best made fresh, but they can be stored in the refrigerator for 1-2 days in an airtight container. They're also great for meal prepping.
2. What kind of rice is best for making onigiri?
Short-grain Japanese rice is ideal for onigiri as it's sticky and holds its shape well. Sushi rice works perfectly!
With these four delicious and easy vegan onigiri recipes, you're ready to elevate your snack game or pack a flavourful and satisfying lunch. Experiment with different fillings and seasonings to create your own unique combinations, showcasing the boundless creativity of plant-based cuisine. Enjoy the satisfying simplicity and delicious versatility of vegan onigiri!