Vegan Unagi Onigiri
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Unrated
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Cuisine
Asian, Vegan, gluten-free
Vegan Unagi Onigiri
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
For the Unagi Sauce
- 1/4 cup 60 mL tamari
- 1/4 cup 60 mL seasoned mirin
- 1/4 cup 50 g white sugar
For the Onigiri
- 1 cup 160g of short grain rice, cooked
- 1/2 cup 125 mL frozen corn, blanched and drained
- 1/2 cup 125 mL frozen peas, blanched and drained
- 1 scant cup of vegan fish panfried (you can sub smoked tofu, fried tofu, or baked tofu)
- 1 tbsp 15 mL seasoned mirin
- 3 tbsp 45 mL of unagi sauce
- 2 tbsp 30 mL furikake (or 2 tbsp of shredded nori + 1 tsp toasted sesame seeds)
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Instructions
- Make the unagi sauce by combining tamari (or soy sauce), seasoned mirin (a type of Japanese sweetened rice wine), and sugar. Cook over medium heat to dissolve sugar for about 5 minutes until reduced to half the liquid amount (you should have about 1/3 cup).
- If you're using vegan fish like I did in the video, slice into 1/4 inch pieces and panfry on each side until crisp. Cut into pea-sized cubes.
- To make the onigiri, combine cooked rice, drained peas and corn, diced vegan fish, 1 tbsp mirin, 2-3 tbsp unagi (start with 2, taste, then add more if you want more), and 2 tbsp of furikake. Mix well until everything is evenly seasoned.
- Use a piece of plastic wrap to form 1-inch rice balls, press just until the rice sticks to each other (avoid breaking the rice). Place in bento box on a sheet of nori, shiny side up. Alternatively you can use silicone mini-muffin molds to separate the onigiri.
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