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Vegan Onigiri with Corn, Spinach, and Togarashi Seasoning Recipe

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★★★★★

4.7 from 566 reviews

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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/vegan-onigiri-with-corn-spinach-and-togarashi-seasoning-recipe/