Vegan Onigiri with Corn, Spinach, and Togarashi Seasoning Recipe

Introduction

Vegan Onigiri is a delightful plant-based twist on the traditional Japanese rice ball. Filled with a savory spinach and sweet corn mix, these handheld snacks are perfect for lunchboxes or light meals. They’re flavorful, easy to make, and beautifully wrapped with nori for that authentic finish.

Ingredients

• 200g sushi rice, rinsed
• 1 tbsp rice wine vinegar
• 1/2 tbsp sugar
• 1/2 tbsp salt
• 3 tbsp sweet corn
• 200g spinach, wilted and roughly chopped
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tbsp sugar
• 2 tbsp togarashi seasoning or sesame seeds
• 4 strips of thinly sliced seaweed (nori sheets)
• 1 tbsp rice wine vinegar (for wrapping)

Instructions

1. Step 1: Rinse the sushi rice thoroughly. Place it in a pan with 200g water, cover with a lid, and heat over medium until bubbling. Reduce heat to low and simmer for 10 minutes without removing the lid.
2. Step 2: Turn off the heat and leave the rice covered for another 10 minutes. Then pour the rice onto a plate, spread it out, and allow it to cool.
3. Step 3: Once cool, transfer the rice to a bowl. Add 1 tbsp rice wine vinegar, 1/2 tbsp sugar, and 1/2 tbsp salt. Mix well and set aside.
4. Step 4: In a separate bowl, combine wilted spinach, sweet corn, sesame oil, soy sauce, and 1 tbsp sugar. Mix thoroughly and set aside.
5. Step 5: Fill a bowl with water and wet your hands to prevent sticking. Take a small handful of rice and flatten it into a circle in your palm.
6. Step 6: Place a pinch of the spinach and corn filling on the rice circle. Cover with two more small handfuls of rice, sealing the filling inside, and gently shape into a ball, making sure no filling is exposed.
7. Step 7: Place the rice ball on a clean surface and shape it into a triangle using your hands. Repeat this process for all the rice and filling.
8. Step 8: Wrap each onigiri tightly in clingfilm, maintaining the triangle shape, and refrigerate for 20 minutes to firm up.
9. Step 9: Remove the onigiri from the fridge. Pour togarashi seasoning or sesame seeds onto a plate and lightly coat the three sides of each triangle.
10. Step 10: Pour the remaining rice wine vinegar into a small bowl. Dip your fingers in the vinegar and brush one side of a nori strip to help it stick. Wrap the nori around the underside of each onigiri for decoration and easier handling. Serve and enjoy!

Tips & Variations

• Use a mixture of togarashi and sesame seeds for a balanced spicy and nutty coating.
• For extra flavor, add a pinch of umeboshi plum paste or pickled ginger inside the filling.
• If you can’t find sushi rice, use short-grain rice for similar texture.
• Make the onigiri smaller or larger depending on your preference for a snack or meal.

Storage

Store the completed onigiri wrapped in clingfilm in the refrigerator for up to 2 days. For best taste and texture, consume within this time. To reheat, unwrap and steam briefly or microwave for 20-30 seconds until warm but not soggy. Adding the nori just before serving keeps it crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other fillings besides spinach and corn?

Absolutely! Onigiri fillings are versatile. Try mushrooms, pickled vegetables, edamame, or mashed avocado for different flavors.

Is it necessary to cool the rice before making onigiri?

Yes, cooling the rice slightly makes it easier to handle and shape without burning your hands, while still sticky enough to hold together nicely.

Vegan Onigiri with Corn, Spinach, and Togarashi Seasoning Recipe

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This Vegan Onigiri recipe offers a delightful Japanese-inspired dish featuring perfectly cooked sushi rice filled with a flavorful blend of wilted spinach, sweet corn, and savory seasonings. Shaped into traditional triangle forms and garnished with togarashi or sesame seeds and nori seaweed, these onigiri make a nutritious and satisfying snack or meal. The preparation involves cooking sushi rice on the stovetop, mixing a savory vegan filling, shaping the rice around the filling, then chilling and garnishing for a delicious finish.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 onigiri 1x
• Category: Snack
• Method: Stovetop
• Cuisine: Japanese
• Diet: Vegan

Ingredients

Scale 1x2x3x

Rice

• 200g sushi rice, rinsed
• 1 tbsp rice wine vinegar
• 1/2 tbsp sugar
• 1/2 tbsp salt
• 200g water (for cooking rice)

Filling

• 3 tbsp sweet corn
• 200g spinach, wilted and roughly chopped
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tbsp sugar

Garnish

• 2 tbsp togarashi seasoning or sesame seeds
• 4 strips of thinly sliced seaweed (nori sheets)
• 1 tbsp rice wine vinegar

Instructions

1. Prepare the Rice: Rinse the sushi rice thoroughly under cold water until the water runs clear. Place the rinsed rice in a pan and add 200g of water. Cover with a lid and bring to a gentle boil over medium heat. Once boiling, reduce the heat to low and let it simmer with the lid on for 10 minutes. Turn off the heat and let it steam for another 10 minutes without uncovering.
2. Spread and Cool the Rice: Remove the lid and pour the cooked rice onto a plate, spreading it out to help it cool quickly. Allow it to cool to room temperature.
3. Season the Rice: Transfer the cooled rice to a bowl. Add 1 tbsp rice wine vinegar, 1/2 tbsp sugar, and 1/2 tbsp salt. Mix well to evenly season the rice and then set aside.
4. Make the Filling: In a mixing bowl, combine the wilted and roughly chopped spinach, sweet corn, 1 tbsp sesame oil, 1 tbsp soy sauce, and 1 tbsp sugar. Mix thoroughly to create a flavorful filling and set aside.
5. Shape the Onigiri – Rice Layer: Fill a bowl with water and wet your hands to prevent rice sticking. Take a small handful of seasoned rice and flatten it into a circle in your palm.
6. Add the Filling: Place a generous pinch of the spinach and corn mixture in the center of the rice circle.
7. Cover and Mold: Gently place two additional small handfuls of rice over the filling, ensuring it is fully enclosed. Carefully form the rice into a compact ball, making sure no filling is visible.
8. Shape into Triangles: Place the rice ball on a clean surface. Using your hands, gently press and shape it into a traditional triangular onigiri form. Repeat this process for all remaining rice and filling.
9. Chill the Onigiri: Wrap each shaped onigiri snugly in clingfilm, maintaining the triangle shape. Refrigerate them for 20 minutes to firm up.
10. Garnish the Onigiri: After chilling, remove the onigiri from the fridge and unwrap. Pour togarashi seasoning or sesame seeds onto a small plate and coat the three sides of each triangular onigiri for added flavor and texture.
11. Wrap with Nori: Pour the 1 tbsp rice wine vinegar into a small bowl. Dip your fingers in the vinegar and lightly brush one side of a nori strip to make it sticky. Wrap the nori around the underside of the onigiri, giving it an attractive finish. Repeat for all onigiri.
12. Serve and Enjoy: Your vegan onigiri is ready to be served as a delicious snack or light meal. Enjoy immediately or keep refrigerated until needed.

Notes

• Use sushi rice for the best stickiness and texture to form the onigiri properly.
• Wetting your hands before shaping the rice helps prevent the rice from sticking and makes shaping easier.
• Chilling the onigiri helps them hold their shape better when handling and garnishing.
• Feel free to customize the filling with other vegetables or plant-based ingredients of your choice.
• If you don’t have togarashi, toasted sesame seeds work well as a garnish.
• Store leftover onigiri in the refrigerator and consume within 1-2 days for optimal freshness.

Keywords: vegan onigiri, sushi rice balls, Japanese snack, plant-based onigiri, spinach corn filling, vegan Japanese recipe