Vegetarian Shrimp Onigiri

Delight in the fusion of tradition and innovation with this Vegetarian Shrimp Onigiri recipe, a plant-based twist on a beloved Japanese snack. Featuring tender sushi rice seasoned with tangy rice vinegar, paired with a savory filling of sautéed vegetarian shrimp, mixed vegetables, soy sauce, and a touch of creamy tahini, these onigiri are bursting with flavor in every bite. Wrapped in crisp nori for an authentic finish, these rice balls are as visually stunning as they are satisfying. Perfect as an on-the-go snack, a light lunch, or a fun addition to a bento box, this recipe is a fantastic way to enjoy the comforting flavors of Japanese cuisine with a modern vegetarian twist. Plus, they can be easily customized and are ready in under an hour! Keywords: Vegetarian Shrimp Onigiri, plant-based Japanese snack, sushi rice recipe, easy onigiri recipe, vegetarian on-the-go meal, nori-wrapped rice balls.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 cups Sushi rice
• 2.5 cups Water
• 4 tablespoons Seasoned rice vinegar
• 200 grams Vegetarian shrimp
• 2 tablespoons Soy sauce
• 1 tablespoon Mirin
• 1 teaspoon Sesame oil
• 2 tablespoons Finely chopped green onion
• 3 sheets Nori sheets
• 0.5 teaspoon Salt
• 2 tablespoons Tahini
• 0.5 cup Chopped mixed vegetables (carrots, bell peppers)

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Drain and place it in a medium saucepan with 2.5 cups of water.

Step 2

Bring the rice to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, or until the water is absorbed and the rice is tender.

Step 3

Once the rice is cooked, stir in the seasoned rice vinegar, and let it cool to room temperature.

Step 4

While the rice is cooling, prepare the vegetarian shrimp filling. Chop the vegetarian shrimp into small pieces.

Step 5

In a skillet over medium heat, add sesame oil and sauté the chopped vegetarian shrimp for 2-3 minutes.

Step 6

Add soy sauce, mirin, chopped mixed vegetables, and green onion to the skillet. Cook for another 2 minutes, then remove from heat.

Step 7

Mix in tahini with the cooked shrimp and vegetables. Set aside to cool slightly.

Step 8

Lay out a piece of plastic wrap on a clean surface. Wet your hands and scoop about 1/4 cup of rice onto the wrap.

Step 9

Flatten the rice into a small disk and place a tablespoon of the shrimp mixture in the center.

Step 10

Carefully fold up the edges of the rice and shape into a triangle or ball, ensuring the filling is fully covered.

Step 11

Repeat the process with the remaining rice and filling.

Step 12

Cut each nori sheet into 3 strips. Wrap a strip around the bottom half of each onigiri for additional flavor and convenience while eating.

Step 13

Sprinkle a small amount of salt on the nori-wrapped edges for additional taste, if desired.

Step 14

Serve immediately, or store covered in the refrigerator for up to 2 days.

Nutrition Facts

Serving size	(1472.4g)

Amount per serving	% Daily Value*
Calories	1275.8

Total Fat 38.0g	0%
Saturated Fat 6.2g	0%
Polyunsaturated Fat 5.9g
Cholesterol 0mg	0%
Sodium 4521.2mg	0%
Total Carbohydrate 189.6g	0%
Dietary Fiber 15.9g	0%
Total Sugars 31.7g
Protein 33.1g	0%

Vitamin D 0IU	0%
Calcium 2466.9mg	0%
Iron 10720.4mg	0%
Potassium 971.5mg	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: 27.7%

Protein: 10.7%

Carbs: 61.5%