YAKI ONIGIRI🍙 // full recipe ↓
Y’all probably seen the viral Joe & The Juice tunacado sandwich, but I bet you’ve never heard about a tunacado yaki onigiri 🍙 +🥑
It’s a mix of Japanese grilled rice balls and a chickpea & avocado filling. Basically a ✨loosely based✨ veganized version of the OG tunacado sandwich🫣
INGREDIENTS: (makes around 10)
2 cups sushi rice
2 1/2 cups boiling water
1/4 cup rice vinegar
1 tbsp sesame oil
1 tsp salt
1 cup canned chickpeas
1 avocado
Juice from ½ a lemon
1 tbsp nutritional yeast
1 tsp dijon mustard
Salt & pepper to taste
Optional- to spice it up: ½ chopped red onion, chopped parsley, pickled peppers, vegan mayo
2 tbsp soy sauce (or tamari to make them gluten free)
2 tbsp maple syrup
1 tsp sesame oil
Oil for frying
Nori seaweed sheets
INSTRUCTIONS:
Rinse rice with cold water until the water runs clear. Transfer into a pot with boiling water, top with a lid and cook for about 15 minutes or until cooked.
Season the cooked rice with rice vinegar, sesame oil and salt. Use a spatula to very gently fold the rice. Chill.
Mash chickpeas using a fork, add avocado and seasoning (plus onion, parsley, picked peppers and vegan mayo if using). Mash them all together.
Dip your hands in water, sprinkle with salt and scoop a handful of rice. Add a tbsp of filling to the center and cover with more rice. Use your palms to squeeze and shape into a tight triangle shaped ball (or use an onigiri mold).
Mix soy sauce or tamari, maple syrup and sesame oil.
Heat a pan with oil and add the onigiri. Fry on both sides until crispy, then brush with the sauce and cook until it thickens.
Serve with a piece of nori. Enjoy! #shorts #short #itsvegansis
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