-
30
minPrep Time -
10
minCook Time -
40
minReady in -
perYield -
150
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Vegan
- Allergens:soy
- Seasons:summer,fall,winter,spring
- Cuisines:
- Courses:snacks,dinner,lunch
Recipe Description
Yaki Onigiri, a popular Japanese grilled rice ball, becomes a delightful vegan treat in this carefully crafted recipe. By incorporating a mixture of sushi rice and subtle flavorings, it creates a savory and satisfying snack or meal component. This version eschews traditional fillings, instead focusing on the exterior’s crispy texture and a light brushing of soy sauce for umami depth. Perfect for anyone looking for a plant-based adaptation of this beloved snack, it caters not only to vegans but anyone appreciative of Japanese cuisine’s nuanced flavors. The method involves shaping the rice into triangles or balls, grilling them to achieve a tantalizing crispness, and then finishing with a brush of soy sauce glaze. It’s a straightforward recipe that promises a deliciously crunchy exterior with a soft, sticky interior. Ideal for various dining contexts, these vegan Yaki Onigiri offer a wonderful blend of taste and texture.
Ingredients
- 2 1/2 cups water
- 1/4 cup soy sauce
- 1 tablespoon mirin
- Seaweed strips for wrapping (optional)
- Vegetable oil for grilling
Steps:
- Rinse the sushi rice under cold water until the water runs clear.
- Cook rice with water in a rice cooker or pot. Let it cool slightly.
- Form the rice into balls or triangular shapes.
- Heat a grill pan over medium heat and brush with vegetable oil.
- Grill the rice balls, turning occasionally, until all sides are golden brown.
- Wrap with seaweed strips if desired and serve immediately.
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