Tofu Onigiri
Onigiri (Japanese rice balls) are one of Japan’s most iconic snacks. You can fill them with almost anything, which makes them the perfect blank canvas for creativity.
This version uses a spicy tofu filling cooked with garlic, spring onion, black bean sauce, soy sauce, and gochugaru (chili flakes). The result is savoury, high in protein, and deeply satisfying. Wrapped in nori, these onigiri work well as a light meal on their own, or as a side to something larger.
They may look fancy, but once you get the hang of shaping them, they’re surprisingly easy to make. A bit of clingfilm and patience go a long way.
Ingredients
1 cup sushi rice (sticky rice), cooked and cooled
4 cloves garlic, finely minced
2 spring onions, finely chopped
1 block firm tofu (about 200 g), grated
2 tbsp black bean sauce
3 tbsp soy sauce
1 tbsp gochugaru (Korean chili flakes)
½ sheet nori (seaweed) per onigiri
Instructions
Cook the sushi rice in a rice cooker or pot, then let it cool until no longer hot (put in your fridge is urgent).
Grate the block of tofu.
In a non-stick pan, lightly fry garlic and spring onion until fragrant.
Add the grated tofu, black bean sauce, soy sauce, and gochugaru. Stir and cook until the mixture is well combined and slightly dry.
Lay out clingfilm or use an onigiri mould (a muffin tin also works).
Add a layer of sticky rice, then a spoonful of the tofu filling, followed by another thin layer of rice.
Press firmly to shape.
Wrap each onigiri in a strip of nori (I used half sheets), sealing the ends with a little water if needed.
Serve immediately or expect for some soggy seaweed.
Nutritional Information
Per serving (based on 6 onigiri):
Calories: 199
Protein: 11.2 g
Carbs: 30.7 g
Fat: 3.9 g
#Vegan #HighProtein #AsianInspired #QuickToCook
#HealthySnack #LowFat
