Plant-Based Tuna Mayo Onigiri Recipe
In this recipe, we are introducing a vegan version of onigiri that combines plant-based innovation and classic Japanese flavors. Onigiri, also known as omusubi, nigirimeshi, or rice ball, is a Japanese food made from white rice formed into triangular or cylindrical shapes and often wrapped in nori.
This recipe reimagines the conventional onigiri by introducing a flavorful and protein-rich filling crafted from soybeans, nori seaweed, vegan, and salt and pepper. Truly simple and delicious! This vegan alternative captures the essence of traditional tuna while offering a nourishing, guilt-free indulgence.
These onigiri pockets aren't just culinary masterpieces – they're cute as well. Encased in delicate yet resilient nori seaweed, the vibrant green exterior creates an alluring contrast against the pristine white rice, elevating these pockets into edible works of art.
It is a super easy and effortless recipe! Prepare these Vegan Tuna Onigiri Pockets as a quick and nourishing snack, a standout feature in your bento box, or a captivating appetizer for gatherings that's sure to spark conversations.
Plant-based Tuna Mayo Onigiri Recipe
This vegan tuna mayo onigiri seamlessly blends Japanese tradition with a contemporary twist. Each bite of these meticulously handcrafted triangular delights showcases the synergy of textures and tastes. Embark on a culinary journey that celebrates innovation, flavor, and ethical dining choices. By embracing the culinary prowess of Vegan Tuna Onigiri Pockets, you're not only paying homage to tradition but also savoring a contemporary approach to mindful eating that resonates with modern sensibilities.
This recipe uses Urbani Foods Plant Based Tunah which has all the flavour and texture you love. It is made out of non-GMO plant protein and is 100% natural, 0% ocean. It is available in four varieties: plain / regular, garlic, lemon pepper, and sriracha! Feel free to substitute it with other vegan tunas of your choosing.
Ingredients You'll Need:
- In a bowl, mix the canned Urbani Foods Plant Based Tunah, 3 tbsp of Simply Simple Vayonnaise Mayonnaise, black pepper, and salt until well combined.
- Using a rice mold, add 2 tbsp of cooked sushi rice to the bottom of the mold, followed by 1.5 tbsp of the tuna mixture, and then 2 more tbsp of rice on top.
- Press the mold down firmly for 3-5 seconds to make sure the rice is tightly packed.
- Push the back button to pop the rice ball up and remove it from the mold.
- Repeat the process until you have used up all the rice and filling.
- Serve the onigiri with roasted seaweed and enjoy!