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Yaki onigiri (vegan)

prep time: 20 minutes

cook time: 10 minutes


-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



-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

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