Vegan Onigiri
These handheld rice parcels are the kind of snack that looks impressive but comes together with surprisingly little fuss — perfectly seasoned sushi rice shaped around a savory, gingery chickpea filling and wrapped in crisp nori. The filling is the real star: chickpeas are sautéed in sesame oil with soy sauce, sriracha, and fresh ginger until the edges caramelize and the whole mixture turns deeply fragrant and a little spicy. Partially mashing some of the chickpeas as they cook helps them bind inside the rice, so every bite holds together cleanly. Traditional onigiri often relies on fish or egg-based fillings, but this version proves that plant-based ingredients can deliver just as much umami and satisfaction. The vinegared rice adds a subtle tang that balances the bold filling beautifully, and the nori wrap gives you that satisfying crunch with every bite. This recipe makes 8 onigiri, serving 4, so it works equally well as a light lunch, a meal-prep staple, or a crowd-pleasing appetizer. Pack them for a picnic, serve them alongside pickled ginger, or eat one straight off the tray — they disappear fast either way.
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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
- 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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