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Vegan Unagi Onigiri

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Course: Appetizer , Lunch
Cuisine: Asian , Vegan , gluten-free

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)

Instructions

    Cup of Yum
  1. 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).
  2. 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.
  3. 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.
  4. 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.