Vegan Tuna Rice Ball (Onigiri)

Discover the perfect fusion of Japanese tradition and plant-based creativity with these Vegan Tuna Rice Balls (Onigiri). Featuring fluffy, seasoned sushi rice filled with a savory “tuna” mixture made from mashed chickpeas, vegan mayonnaise, soy sauce, and a touch of ocean-inspired dulse flakes, this recipe delivers all the umami without the seafood. Each rice ball is wrapped in a strip of nori for authentic flavor and easy handling, making it a portable snack or lunch idea that’s ideal for meal prep or picnics. With a simple shaping technique using plastic wrap, these vegan onigiri are fun to make and customize—add sesame seeds for garnish or roast the nori for an extra layer of flavor. Ready in about 40 minutes, this vibrant recipe combines wholesome ingredients into a satisfying, handheld treat everyone will adore!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 cups Short-grain sushi rice
• 2.5 cups Water
• 1 teaspoon Salt
• 1 cup Canned chickpeas
• 2 sheets Nori sheets
• 2 tablespoons Vegan mayonnaise
• 1 teaspoon Soy sauce
• 1 teaspoon Lemon juice
• 1 teaspoon Dulse flakes (optional, for a sea flavor)
• 2 tablespoons Green onion (finely chopped)
• 1 tablespoon Sesame seeds (optional, for garnish)
• 1 sheet Plastic wrap (for shaping)

Directions

Step 1

Rinse the sushi rice until the water runs clear to remove excess starch.

Step 2

Combine the rinsed rice and water in a rice cooker or pot. Cook according to the rice cooker instructions or bring the water to a boil, reduce the heat to low, and simmer covered for 15 minutes. Let it rest for an additional 10 minutes off the heat.

Step 3

While the rice is cooking, prepare the vegan tuna filling. Mash the canned chickpeas in a bowl using a fork or potato masher until chunky but not completely smooth.

Step 4

Add the vegan mayonnaise, soy sauce, lemon juice, dulse flakes (if using), and green onion to the mashed chickpeas. Mix well and adjust seasoning to taste. Set aside.

Step 5

Once the rice is cooked, transfer it to a large bowl. Gently sprinkle the salt over the rice and fold it in, being careful not to mash the grains. Let the rice cool until it is warm to the touch but not too hot to handle.

Step 6

Cut the nori sheets into small strips or squares for wrapping the onigiri.

Step 7

Place a sheet of plastic wrap on a clean surface. Add about 1/3 cup of rice to the center of the wrap and press gently to flatten it into a disk.

Step 8

Place a spoonful of the vegan tuna filling in the center of the rice. Gather the edges of the plastic wrap to enclose the filling and shape the onigiri into a triangle or round ball with your hands.

Step 9

Unwrap the plastic wrap and place a strip of nori on one side of the rice ball for easy handling. Repeat with the remaining rice and filling.

Step 10

Optional: Sprinkle sesame seeds on the rice balls for garnish or lightly roast the nori sheets for extra flavor.

Step 11

Serve immediately or wrap tightly in plastic wrap to store in the refrigerator for up to one day. Enjoy as a snack, lunch, or picnic meal!

Nutrition Facts

Serving size	(1303.7g)

Amount per serving	% Daily Value*
Calories	864.9

Total Fat 14.5g	0%
Saturated Fat 2.4g	0%
Polyunsaturated Fat 3.0g
Cholesterol 6.8mg	0%
Sodium 3491.9mg	0%
Total Carbohydrate 159.4g	0%
Dietary Fiber 12.5g	0%
Total Sugars 8.4g
Protein 23.1g	0%

Vitamin D 0IU	0%
Calcium 259.8mg	0%
Iron 5.2mg	0%
Potassium 729.3mg	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: 15.2%

Protein: 10.7%

Carbs: 74.1%