Vegan Avocado Onigiri (Japanese Rice Balls)

The spring is officially here and it's high time for some vibrant, delicious, and hand-friendly food that you can grab on the go or make for the most envy worthy picnic spread! I spruced up the traditionally modest and plain onigiri and added a dash of seasonal flair ;)

Onigiri, also known as omusubi, nigirimeshi, or rice ball, is a Japanese food made from white rice formed into triangular or cylindrical shapes. As for my fun take on this Japanese classic, I mixed sushi rice and quinoa with some mashed purple and orange sweet potatoes, stuffed them with umami and savory tofu scrambles, and finally topped them off with loads of avocado slices.

And it's not just the colors that pop about these onigiri, you've also got layers of different textures and flavours, and of course, a balanced nutrition profile with healthy fat, high carb and protein.

If you like these onigiri you might also like to try the grilled version of them, Yaki Onigiri, and more vegan Japanese food inspo: Sushi Sandwich, Sushi Nigiri and Maki.

INGREDEITNS:

2 cup cooked sushi rice

1/2 cup cooked quinoa

1 avocado, sliced

1 purple sweet potato

1 orange sweet potato

1 block extra firm tofu

1 carrot, finely chopped

1 scallion, finely sliced

1/2 cup frozen sweet peas

1/2 tablespoon tamari/soy sauce

1/2 tablespoon coconut amino

1/4 teaspoon ground white pepper

TO MAKE:

- Wrap the sweet potatoes individually in aluminium foil, baked at 400°F for 45-50 minutes or till easily pierced by a fork;

- Meanwhile, prepare the fillings, in a large pan, heat a drizzle of olive oil, add sliced scallions and cook for 1 minute till fragrant, then add carrots and cook for another 2-3 minutes;

- Crumble the tofu into the pan with your hands, continue to break them down evenly with a spatula, season with tamari sauce, coco amino and white pepper, toss evenly and sauté for about 3 minutes;

- Add the frozen peas and cook till the peas cooked through, transfer into a bowl;

- When the sweet potatoes are done baking, mash the orange one and purple one separately, then each mix with half of the sushi rice and quinoa;

- Place down a piece of cling wrap, lay down a thin layer of sweet potato and grain mixture, and place some avocado slices in one line on top;

- Then put another piece of cling wrap on top of the avocado slices, flip it over, take off the bottom cling wrap, add 2 tablespoon fillings in the center;

- Wrap into a ball and twist and close the opening, peel off the cling wrap, and repeat till all ingredients are used;

- Enjoy!

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VEGAN BUNNY CHEF

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