Vegan Onigiri
This is the ultimate meal-prep snack for a mid-week craving!
Servings: 4 Onigiri
Ingredients
For The Rice
- 200g sushi rice, rinsed
- 1 tablespoon rice wine vinegar
- ½ tablespoon sugar
- ½ tablespoon salt
For The Filling
- 3 tablespoon sweet corn
- 200g spinach, wilted and roughly chopped
- 1 tbsp sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon sugar
For The Garnish
- 2 tablespoon togarashi seasoning or sesame seeds
- 4 strips of thinly sliced seaweed (nori sheets)
- 1 tablespoon rice wine vinegar
Instructions
For The Rice
- Begin by rinsing your rice well.
- Place your rinsed rice in a pan and cover with 200g water. Add on your lid and place on medium heat until the water is bubbling. Once it's lightly boiling, reduce the heat to low, and simmer for 10 minutes (do not take off the lid). Once the 10 minutes is up, turn off the heat and leave for a further 10 minutes with the lid on while you make your filling.
- Remove the lid and pour your rice onto a plate and spread it out. Leave it to cool.
- Once cool, add it into a bowl with your rice wine vinegar, sugar, and salt. Give it a good mixture and then set aside.
For The Filling
- In a bowl, combine your wilted and chopped spinach, corn, sesame oil, soy sauce, and sugar. Give it a good mix and set aside.
Assembling Your Vegan Onigiri
- Grab a bowl filled with water to wet your hands - to avoid the rice sticking to you and making the whole process rather difficult!
- Get a small handful of rice and flatten it out into a circle in the palm of your hand. Fill with a large pinch of your spinach and corn filling. Gently place two more little handfuls of rice to cover the filling, then delicately form the rice package into a ball, ensuring that none of the filling is poking out.
- Now, time to shape the ball into a triangle by placing it down on a clean surface, and shaping it with your hands. Just be gentle, and you'll get there! Repeat this step for all of your onigiri.
- Wrap the onigiri in clingfilm (shaped like a triangle), and place in the fridge for 20 minutes.
Garnishing Your Vegan Onigiri
- Once your onigiri feels cold and firm, remove from the fridge.
- Pour your togarashi seasoning or sesame seeds onto a little plate, and coat the 3 sides of your triangular Onigiri in the seasoning.
- Place your rice wine vinegar in a little bowl.
- Gently dap your fingers into the rice wine vinegar and brush one side of a nori strip (to make sure it sticks to the onigiri). Then, wrap it around the underside of your onigiri so it looks all pretty! Repeat this step and then enjoy!