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–+ servings
three onigiri on a sheet of nori on a plate
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Vegan Chicken Salad Onigiri

Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Servings: 4 -6 onigiri (depending on how much rice you use)

Ingredients

  • 2 Roasted nori sheets

For the filling

  • 50 g 1.75 oz soy curls (1/4 of a bag)
  • 2 cups boiling water
  • 2 tbsp vegan mayo I used Hellman's but you can also make your own
  • 2 tsp soy sauce use tamari to keep it GF
  • 1/2 tsp sriracha or your favourite hot sauce
  • 1 tbsp nori cut into slivers (from the roasted nori sheets)
  • 1 green onion finely diced

For the Rice

  • 2 cups rice cooked (I used jasmine, but short or medium grain would be better)
  • 2 tsp seaweed pearls mine are from IKEA
  • 3 tbsp vegan furikake a seasoning mix of nori, sesame seeds, spices, and salt
  • Water to wet hands
  • Kosher salt to sprinkle on hands

Instructions

  • Cut each roasted nori square into five 6x2 inch strips. Cut one strip horizontally, then 4 from the large piece vertically. Trim the horizontal one about 2 inches, then cut that small square into slivers to add to the filling. Set the strips aside.

For the filling:

  • Rehydrate the soy curls in a large mixing bowl with boiling water. Let soak for about 10 minutes, then drain. Once cool enough to handle, squeeze out excess moisture, then chop into 1/2 inch (1 cm) long pieces.
  • Add the vegan mayo and mix to coat the mixture. Add the soy sauce, sriracha, and nori slivers and mix until combined. Taste for seasoning, it should taste salty enough to carry the flavour through the rice.
  • For the rice:Steam rice according to your rice cooker's instructions. Allow to cool slightly until you can still handle it.
    Add seaweed pearls and furikake, then mix well to incorporate into the rice.

Assembly:

  • Take about 1/3 of a cup of the mixture and loosely shape into round disc in your hand. Use your finger to create a 1 inch divot in the centre.
  • Add about 2 tbsp of filling, then seal the top with about 2 tbsp of the rice mixture. Cup your hands (see video for details) and shape your rice into rounded triangles, sealing the filling in but not so firmly that you break the rice. Pack it too tightly, and the onigiri will be too dense. Too loose and it will fall apart, so find a happy medium where it's secure but not a brick of rice haha.
  • Finish with a strip of nori along the bottom, folding up both strips along both faces of the triangle.