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:
2 cup of Cooked Sushi Rice
1 can of Urbani Foods Plant Based Tunah
3 tbsp of Simply Simple Vayonnaise Mayonnaise
Black Pepper
Salt
Roasted Seaweed
Instructions:
- 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!
