Vegan Yaki Onigiri

Vegan Yaki Onigiri are deliciously grilled rice balls filled with savory ingredients, perfect for a snack or light meal. This dish combines traditional Japanese flavors with a plant-based twist, making it both satisfying and healthy.

Ingredients

• Cooked sushi rice - 1 cup (200g)
• Nori seaweed sheets - 2 sheets
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Miso paste - 1 tablespoon
• Green onions - 2, finely chopped
• Shiitake mushrooms - 100g, finely chopped
• Carrot - 1 small, grated
• Salt - to taste
• Black sesame seeds - 1 tablespoon (for garnish)

Steps

1. Preheat your oven to 200°C (400°F).
2. In a skillet, heat sesame oil over medium heat and sauté the chopped shiitake mushrooms and grated carrot for about 5 minutes until soft.
3. Add the soy sauce, miso paste, and chopped green onions to the skillet and cook for an additional 2-3 minutes until everything is well combined. Remove from heat and let the mixture cool.
4. In a bowl, combine the cooked sushi rice with a pinch of salt, stirring well to season the rice evenly.
5. Wet your hands with water to prevent sticking, and take a portion of rice (about 1/4 cup) and flatten it in your palm.
6. Place about 1 tablespoon of the mushroom and carrot filling in the center of the flattened rice, then carefully mold the rice around the filling to form a ball or triangle shape. Repeat with the remaining rice and filling.
7. Wrap each onigiri with a strip of nori, pressing gently to secure it in place.
8. Place the shaped onigiri on a baking sheet lined with parchment paper and bake in the preheated oven for about 15-20 minutes until the edges are golden and crispy.
9. Remove from the oven and sprinkle with black sesame seeds before serving.

Nutrition

• Calories: 250
• Protein: 7 g
• Carbs: 45 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Water: 0.15 L

Health Benefits

• Rich in plant-based protein from the mushrooms and rice.
• Contains essential vitamins and minerals from the vegetables.

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