top of page

Yaki onigiri (vegan)

prep time: 20 minutes

cook time: 10 minutes


Ingredients:

-1 1/2 cups cooked short-grain (sushi) rice

-2 tbsp rice vinegar

-2 tsp sugar

-1/2 tsp sea salt

-2 nori sheets, chopped into small flakes

-1 avocado, diced

-3 tbsp peanuts, finely chopped (optional, can substitute with cucumber)

-2-3 tbsp sesame oil, for frying

-2-3 tbsp sesame seeds


other fillings

-stir-fry tofu

-spicy tofu

-curry veggies

-kimchi


Directions:

-Cook your rice. While it's cooking, heat the rice vinegar, salt, and sugar in a small saucepan and stir until the salt and sugar is dissolved.

-Once the rice is tender, transfer it into a bowl (preferably a wooden hangiri) and stir gently to loosen it. (please be careful not to break the rice grains, otherwise the rice will become mushy). Drizzle the rice vinegar mixture over it, add the nori flakes and mix gently to combine. Cover with a damp kitchen towel, which will prevent the rice from drying out. Allow to cook completely.

-Now place 1 heaping tablespoon of rice on a piece of plastic wrap, flattening it gently into a round shape. Add 2-3 pieces of avocado and 1 teaspoon of chopped peanuts in the middle. Cover with another tablespoon of rice, seal the wrap and form into a ball. Flatten it slightly in your hands, then carefully remove the plastic wrap. Continue this process with the rest of the rice and filling.

-Heat the sesame oil in a large non-stick pan or skillet on medium heat. Pan-fry or grill the rice balls on each side for 3-5 minutes, or until the rice forms a crisp skin.

-Serve warm or cold

30 views0 comments

Recent Posts

See All

Servings: 2 INGREDIENTS 1 cup/200 g short grain or sushi rice 1 package Yubuchobap 1/2 small carrot 1-2 Shitake mushrooms, chopped. 2 tbsp/15 ml Spring onion, chopped Dash of salt DIRECTIONS Cook your

Crab 1/2 block firm smoked tofu 1 tsp capers 1/2 tsp white pepper vegan mayo juice of 1/2 squeezed lemon 1 tsp old bay seasoning DIRECTIONS Squeeze all of the fluid from the block of tofu. You will ne

Prep time: 10 min Cook time: 25 min Serves 2-4 INGREDIENTS 16 oz rice cakes 2 1/2 cups vegetable broth 3 green onions, chopped 2 carrots, peeled 1 tbsp minced garlic 3 tbsp gochujang 1 tbsp gochugaru

bottom of page