Coconut Free Vegan Onigiri

Total time50 min

Prep time20 min

Cook time20 min

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Ingredients

4 servings

For the rice

2 cups short-grain white rice (sushi rice)
2 ¼ cups water
1 tbsp rice vinegar
NAKANO Natural Organic Rice Vinegar - 12 Oz Sushi Chef Rice Vinegar Kikkoman Rice Vinegar - 10 Fl. Oz.KA-ME Rice Vinegar Mizkan Mild And Mellow Rice Vinegar - 12 Oz
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1 tsp sugar
½ tsp salt

For the filling

1 can (15 oz) chickpeas, drained and rinsed
2 tbsp soy sauce
1 tbsp sesame oil
1 tsp sriracha
1 tsp grated fresh ginger
1 tsp toasted sesame seeds

For wrapping

4 sheets nori, each cut into 3 strips

For shaping

½ tsp salt, for shaping

For serving

2 tsp toasted sesame seeds, for garnish (optional)
2 tbsp pickled ginger, for serving (optional)

Instructions

1
Rinse the rice in a fine-mesh strainer under cold running water, swirling with your hand, until the water runs nearly clear, about 1–2 minutes. Combine the rinsed rice and 2 1/4 cups water in a medium saucepan and bring to a boil over medium-high heat. Once boiling, reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes. Remove from heat and let steam, covered, for 10 minutes — do not lift the lid during this time.
2
While the rice steams, stir together the rice vinegar, sugar, and 1/2 tsp salt in a small bowl until the sugar and salt dissolve. Set aside.

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