Vegetarian Tuna Rice Ball (Onigiri)

Transform your lunch or snack time with these irresistible Vegetarian Tuna Rice Balls (Onigiri), a plant-based twist on a Japanese classic! Perfectly seasoned short-grain Japanese rice is wrapped around a delectable chickpea "tuna" filling, made creamy with vegan mayonnaise and enhanced with a touch of soy sauce and rice vinegar for that umami punch. Encased in a strip of nori for added flavor and easy handling, these triangles or balls are as fun to make as they are satisfying to eat. Sprinkled with optional black sesame seeds for a nutty crunch, this recipe is vegan, protein-rich, and packed with flavor. Ideal for meal prep or an on-the-go snack, these rice balls can be enjoyed fresh or at room temperature, making them a versatile addition to your day. Learn how to craft this delightful Japanese-inspired treat with simple ingredients and easy steps—all in under 40 minutes!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 6

Ingredients

• 2 cups Short-grain Japanese rice
• 2.5 cups Water
• 1 cup Canned chickpeas
• 2 tablespoons Vegan mayonnaise
• 1 teaspoon Soy sauce
• 1 teaspoon Rice vinegar
• 3 sheets Nori sheets (seaweed)
• 0.5 teaspoon Salt
• 1 tablespoon Black sesame seeds (optional)

Directions

Step 1

Rinse the short-grain Japanese rice under cold water until the water runs clear to remove excess starch.

Step 2

In a medium pot or rice cooker, combine the rinsed rice and 2.5 cups of water. Cook according to package instructions, typically about 15–20 minutes. Once cooked, let the rice cool slightly.

Step 3

While the rice cooks, prepare the chickpea tuna filling. In a mixing bowl, mash 1 cup of canned chickpeas with a fork until they are mostly broken up, leaving some small chunks for texture.

Step 4

Add 2 tablespoons of vegan mayonnaise, 1 teaspoon of soy sauce, and 1 teaspoon of rice vinegar to the mashed chickpeas. Mix thoroughly to combine and set aside.

Step 5

Cut the nori sheets into strips (about 1 inch wide). These will be used to wrap around the rice balls for easy handling.

Step 6

Wet your hands with water to prevent the rice from sticking. Take a small amount of rice (about 1/3 cup) and gently flatten it in your palm.

Step 7

Place about 1 teaspoon of the chickpea tuna mixture in the center of the flattened rice. Carefully fold the rice around the filling, shaping it into a triangle or ball. Be sure the filling is completely enclosed by the rice.

Step 8

Wrap a strip of nori around the base of the rice ball and press lightly to adhere.

Step 9

If desired, sprinkle the rice ball with black sesame seeds for added flavor and a decorative touch.

Step 10

Repeat with the remaining rice and chickpea tuna mixture until all the ingredients are used.

Step 11

Serve immediately or store in an airtight container for up to 24 hours. These rice balls are best enjoyed fresh but can also be eaten at room temperature.

Nutrition Facts

Serving size	(1299.8g)

Amount per serving	% Daily Value*
Calories	880.2

Total Fat 14.5g	0%
Saturated Fat 2.5g	0%
Polyunsaturated Fat 3.0g
Cholesterol 6.8mg	0%
Sodium 2319.0mg	0%
Total Carbohydrate 159.7g	0%
Dietary Fiber 12.8g	0%
Total Sugars 8.1g
Protein 24.8g	0%

Vitamin D 0IU	0%
Calcium 262.5mg	0%
Iron 5.5mg	0%
Potassium 749.4mg	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: 15.0%

Protein: 11.4%

Carbs: 73.6%