Vegan Onigiri
A typical Japanese triangular rice ball wrapped in crispy Nori (dried seaweed). This vegan dish is special because it uses the classic filling of umeboshi (a refreshingly sour and salty Japanese pickled plum). Not only is this dish delicious, it's also naturally gluten-free But it is also very practical to carry when traveling.
Shared by Ushiki
Time
25 min
Serves
2
Difficulty
easy
🛒 Ingredients
- 2 cups Japanese rice
- 2 cups of water
- 2 sheets of nori
- 1 teaspoon
- A pinch of vegan furikake
- 4 umeboshi
- Takuan (Japanese yellow pickled radish) to taste
👩🍳 Instructions
- 1
Cook the rice; wash the Japanese rice until the water runs clear, then drain. Cook in a rice cooker with the right amount of water until cooked through and soft. Once cooked, let the rice cool slightly (don't let it cool down because cold rice will be difficult to stick to)
- 2
Prepare the filling; remove the seeds from the umeboshi fruit, then mash the flesh with a fork until it resembles a coarse paste.
- 3
Wet your hands; wet both palms with a little warm water (so that the rice doesn't stick to your hands) then rub a little fine salt on your palms. This salt serves to provide an even savory taste on the outside of the onigiri while also preserving the rice naturally.
- 4
Fill and shape the rice: take about 1/2 cup of warm rice in the palm of your hand, make a small indentation in the center of the rice, then put 1/2 to 1 teaspoon of umeboshi paste in it. Close the filling by folding the rice around it until the filling is tightly enclosed on the inside.
- 5
Form a triangle; use both palms to gently press and shape the rice into a firm triangle. Make sure you press with the right amount of force. (Strong enough so it doesn't fall apart, but not too hard so the rice doesn't become mushy)
- 6
Wrap with Nori; stick a piece of Nori on the bottom or around the center of your triangular onigiri. This nori functions as a handle so that your hands don't stick when eating it.
- 7
Final touch and serve: sprinkle a little toasted sesame seeds (furikake) on the corners of the onigiri to enhance its appearance. Then, serve the onigiri on a plate on a wooden base with slices of pickled yellow radish (takuan) on the side. Delicious onigiri are ready to eat!