Home BREAKFAST & BRUNCH Veggie Cake Onigiri

Veggie Cake Onigiri

by Yejiskitchenstories

This Japanese-style rice ball has nutrient-rich veggie cakes sandwiched between seasoned sushi rice. It’s the perfect quick snack or on-the-go meal!

what you’ll need:

  • cooked rice: you’ll want to use sushi rice for this, it’s stickier in texture and will hold the shape better than jasmine or long-grain rice.
  • rice vinegar: you can find this specific rice vinegar in most Asian grocery stores, but if you can’t find it, feel free to season the rice with a dash of white vinegar, salt, and sugar.
  • nori/roasted seaweed sheets: for wrapping the rice balls.
  • black sesame seeds: optional, but I mixed this in with the sushi rice.
  • frozen superfood veggie cakes: I used this for convenience, but feel free to make egg bites from scratch!

all the details

Seasoning the rice:

In a bowl, season the cooked sushi rice with seasoned rice vinegar or a dash of white vinegar, salt, and sugar. Sprinkle in the sesame seeds and mix to combine well. Set it aside.

Shaping onigiri with a mold:

Soak the onigiri mold in a bowl of water to prevent the rice from sticking to the mold.

Place the mold on a flat surface and fill it halfway with the seasoned sushi rice. Place a veggie cake (or filling of choice) on top of the rice.

Fill the rest of the mold with rice and cover with the lid. Firmly press down to ensure the rice holds its shape.

Wrap the nori sheet around the rice ball and transfer it to a plate. Repeat the steps with the remaining ingredients.

Other filling options:

  • Tuna mayo
  • Spicy tuna
  • Flaked salmon
  • Cheese
  • Cheesy scrambled egg
  • Kimchi
  • Spam

more recipes you may like:

Veggie Cake Onigiri

Serves: 2-4 Prep Time: Cooking Time:
Nutrition facts: n/a calories n/a fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 cup white sushi rice, cooked
  • ½ tablespoon seasoned rice vinegar
  • 1 tablespoon black sesame seeds, toasted
  • 3 veggie cakes, reheat according to package directions
  • 1½ sheets nori/seaweed sheets, cut in half lengthwise

Instructions

To season the rice: 

  1. In a bowl, season the cooked sushi rice with seasoned rice vinegar or a dash of white vinegar, salt, and sugar. Sprinkle in the sesame seeds and mix to combine well. Set it aside.

Shaping onigiri with a mold:

  1. Soak the onigiri mold in a bowl of water to prevent the rice from sticking to the mold.
  2. Place the mold on a flat surface and fill it halfway with the seasoned sushi rice. Place a veggie cake (or filling of choice) on top of the rice.
  3. Fill the rest of the mold with rice and cover with the lid. Firmly press down to ensure the rice holds its shape.
  4. Wrap the nori sheet around the rice ball and transfer it to a plate. Repeat the steps with the remaining ingredients.

Did you try this recipe?
I'd love to hear your thoughts! Rate this recipe with a comment below and tag @yejiskitchenstories or #yejiskitchenstories on the 'gram!

You may also like

Leave a Comment