Vegetarian Crab Onigiri

Delight in the irresistible flavors of our Vegetarian Crab Onigiri, a plant-based twist on the classic Japanese rice balls. This recipe combines perfectly seasoned sushi rice with tender, shredded young green jackfruit, marinated in soy sauce and blended with creamy vegan mayonnaise to mimic the delicate texture and taste of crab. Each onigiri is filled with avocado slices, crisp green onions, and wrapped in a strip of savory nori, then finished with a sprinkle of nutty black sesame seeds for added texture and flavor. Perfect for meal prepping, lunchboxes, or a wholesome snack, this vegan-friendly dish offers all the umami-packed satisfaction of traditional onigiri while being completely meat-free. With simple ingredients and straightforward steps, you'll love making—and savoring—this creative take on a Japanese favorite.

Nutriscore Rating: 71/100

Prep Time:25 mins

Cook Time:30 mins

Total Time:55 mins

Servings: 8

Ingredients

• 2 cups Sushi rice
• 2.5 cups Water
• 3 tablespoons Rice vinegar
• 1.5 tablespoons Sugar
• 0.5 teaspoons Salt
• 1 can (approximately 14 ounces) Canned young green jackfruit
• 1 tablespoon Soy sauce
• 2 tablespoons Vegan mayonnaise
• 2 sheets Nori sheets
• 2 stalks Green onion
• 1 medium Avocado
• 1 tablespoon Black sesame seeds

Directions

Step 1

Rinse the sushi rice thoroughly under cold water until the water runs clear. Combine the rice and water in a medium saucepan and bring to a boil over medium heat.

Step 2

Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. Turn off the heat and let it sit, covered, for an additional 10 minutes.

Step 3

In a small bowl, mix the rice vinegar, sugar, and salt until the sugar and salt dissolve.

Step 4

Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture with a spatula, allowing the rice to cool to room temperature.

Step 5

While the rice is cooking, drain the young green jackfruit and rinse it under cold water. Use your hands or a fork to shred the jackfruit into crab-like pieces.

Step 6

Heat a non-stick skillet over medium heat, add the shredded jackfruit, and soy sauce. Cook for about 5-7 minutes, stirring occasionally, until the jackfruit is lightly browned and has absorbed the soy sauce.

Step 7

Transfer the cooked jackfruit to a bowl and let it cool before mixing in the vegan mayonnaise to create a creamy 'crab' mixture.

Step 8

Slice the green onions and avocado thinly and set aside.

Step 9

Lay the nori sheets on a flat surface and use kitchen scissors to cut them into 8 equal strips.

Step 10

Wet your hands with cold water to prevent the rice from sticking. Take a small handful of rice and form it into a ball or triangular shape.

Step 11

Make a small indentation in the center of the rice and fill it with a spoonful of the jackfruit mixture, a slice of avocado, and a few slices of green onion. Cover with another small amount of rice to enclose the filling.

Step 12

Wrap a strip of nori around the base of each onigiri, leaving part of the rice exposed at the top.

Step 13

Sprinkle the onigiri with black sesame seeds.

Step 14

Repeat the process until all the rice and filling are used.

Step 15

Serve immediately or wrap tightly in plastic wrap to enjoy later.

Nutrition Facts

Serving size	(1681.7g)

Amount per serving	% Daily Value*
Calories	1126.6

Total Fat 33.8g	0%
Saturated Fat 5.1g	0%
Polyunsaturated Fat 5.7g
Cholesterol 6.8mg	0%
Sodium 2022.0mg	0%
Total Carbohydrate 187.1g	0%
Dietary Fiber 20.5g	0%
Total Sugars 26.7g
Protein 20.5g	0%

Vitamin D 0IU	0%
Calcium 289.4mg	0%
Iron 6.3mg	0%
Potassium 2897.2mg	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: 26.8%

Protein: 7.2%

Carbs: 66.0%