Vegan Classic Japanese Onigiri

Experience the art of traditional Japanese cuisine with this delightful Vegan Classic Japanese Onigiri recipe. These charming rice balls are crafted with tender short-grain Japanese rice, delicately seasoned with a blend of rice vinegar, sugar, and salt for that signature sushi rice flavor. Filled with savory cooked edamame and tangy pickled plum (umeboshi) or other pickled vegetables, each onigiri is a perfect balance of umami and freshness. Wrapped in shredded nori seaweed and sprinkled with nutty sesame seeds, these onigiri are as visually stunning as they are delicious. Quick to prepare and easy to customize, they make an ideal portable snack or light meal. Whether you're new to Japanese cooking or a seasoned pro, this vegan onigiri recipe will transport your taste buds straight to Japan.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 cups short-grain Japanese rice
• 2.5 cups water
• 2 tablespoons rice vinegar
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 0.5 cup cooked edamame beans
• 2 sheets shredded nori seaweed
• 2 tablespoons sesame seeds
• 4 pieces pickled plum (umeboshi) or other pickled vegetables

Directions

Step 1

Rinse the short-grain Japanese rice in a strainer until the water runs clear to remove excess starch, then drain.

Step 2

Place the rinsed rice in a medium saucepan along with 2.5 cups of water. Let the rice soak for 30 minutes before cooking.

Step 3

Heat the rice over medium-high heat until it begins to boil. Reduce the heat to low, cover the pot, and let it simmer for 18-20 minutes until the water is fully absorbed.

Step 4

Turn off the heat and let the rice sit, covered, for an additional 10 minutes to finish cooking in its steam.

Step 5

In a small bowl, mix together the rice vinegar, granulated sugar, and salt. Stir until the sugar and salt are fully dissolved.

Step 6

Gently fold the vinegar mixture into the cooked rice using a wooden spatula, ensuring even distribution without mushing the rice grains.

Step 7

Prepare a bowl of water to wet your hands while forming the onigiri, helping prevent the rice from sticking.

Step 8

Place a sheet of plastic wrap on a clean work surface. With wet hands, scoop about 1/2 cup of rice onto the plastic.

Step 9

Make a small indentation in the middle of the rice and place a few pieces of cooked edamame beans and a single umeboshi (or other pickled vegetables) in the center.

Step 10

Gently form the rice into a triangle or a ball around the filling using your hands and the plastic wrap, pressing lightly to keep the shape.

Step 11

Repeat the process with the remaining rice and fillings until you've made 4 onigiri.

Step 12

Wrap each onigiri with a strip of shredded nori and sprinkle sesame seeds over the top.

Step 13

Serve immediately or store in a cool place, ideally wrapped individually in plastic to keep them fresh.

Nutrition Facts

Serving size	(1206.5g)

Amount per serving	% Daily Value*
Calories	818.5

Total Fat 16.4g	0%
Saturated Fat 2.5g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 3368.3mg	0%
Total Carbohydrate 144.2g	0%
Dietary Fiber 9.8g	0%
Total Sugars 16.0g
Protein 26.3g	0%

Vitamin D 0IU	0%
Calcium 146.7mg	0%
Iron 4.7mg	0%
Potassium 809.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 17.8%

Protein: 12.7%

Carbs: 69.5%