Eosinophilic Esophagitis Friendly Vegan Onigiri
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Learn more →Ingredients
4 servings
For the rice
- 2 cups short-grain white rice (sushi rice)
- 2 ¼ cups water
- 1 tbsp rice vinegar
- 1 tsp sugar
- ½ tsp salt
For the filling
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 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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