Vegan Onigiri with Tofu Tuna Mayo is a plant-based twist on the classic Japanese rice ball. Filled with a creamy, savory tofu tuna mayo filling, these onigiri offer the perfect balance of flavor and texture. Great for lunch, picnics, or as a snack, they’re both satisfying and easy to make. The tofu tuna mayo mimics the taste of traditional tuna, but with a vegan-friendly touch.
Ingredients:
- For the Onigiri (Rice Balls):
- 2 cups sushi rice (short-grain rice)
- 2 ½ cups water (for cooking the rice)
- 1 tbsp rice vinegar
- 1 tbsp sugar
- ½ tsp salt
- 1 sheet nori (seaweed), cut into strips (optional for wrapping)
- For the Tofu Tuna Mayo Filling:
- 1 block firm tofu, drained and pressed
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar
- 2 tbsp vegan mayonnaise
- 1 tsp Dijon mustard (optional)
- ½ tbsp nutritional yeast (optional, for a cheesy flavor)
- 1 tbsp capers or chopped pickles (optional for tang)
- 1 tbsp chopped green onions
- ½ tsp black salt (Kala Namak) for a “seafood” flavor (optional)
- Freshly ground black pepper to taste
Directions:
- Cook the Rice:
- Rinse the sushi rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from being too sticky.
- In a medium saucepan, combine the rinsed rice and 2 ½ cups of water. Bring to a boil, then cover and reduce to a simmer. Cook for about 15-20 minutes or until the water is absorbed and the rice is tender.
- Remove from heat and let the rice sit covered for 10 minutes. Once cooled slightly, mix the rice vinegar, sugar, and salt in a small bowl, then fold it into the rice. Let the rice cool to room temperature.
- Make the Tofu Tuna Mayo Filling:
- In a large bowl, crumble the pressed tofu into small chunks to mimic the texture of tuna.
- Add the soy sauce, rice vinegar, vegan mayo, Dijon mustard, nutritional yeast, capers (or pickles), and green onions. Stir until well combined.
- Season with black salt (Kala Namak) for that “fishy” taste, and freshly ground black pepper to taste. Adjust the seasoning to your liking.
- Assemble the Onigiri:
- Wet your hands with water (to prevent sticking) and take a small handful of cooled rice (about ½ cup).
- Flatten the rice in your hand, then add a spoonful of the tofu tuna mayo filling in the center.
- Mold the rice around the filling, shaping it into a triangle or round ball. Be gentle so the rice stays intact but is firmly pressed.
- Optionally, wrap the onigiri with a strip of nori for added flavor and texture.
- Serve:
- Arrange the onigiri on a plate and enjoy! These can be eaten immediately or stored in an airtight container for later. They also make a great snack for lunchboxes.
Tip: If you prefer a stronger “seafood” taste, you can experiment by adding a small amount of seaweed flakes or kelp powder to the tofu filling. You can also make the onigiri more colorful by using brown rice or adding a dash of turmeric to the rice for a golden hue!
