01 Jun Rainbow Veggie Onigirazu

Rainbow Veggie Onigirazu

Are you tired of the same old lunch options? Do you want to add more plant-based protein to your diet? Look no further than this Rainbow Veggie Onigirazu recipe, featuring tempeh!

For those who are unfamiliar, onigirazu is a Japanese rice ball sandwich that’s wrapped in sheets of seaweed called nori instead of bread. It’s a convenient and portable option for lunch on-the-go. Plus, it’s easy to customize with your favorite fillings.

In this recipe, we’re using colorful veggies like carrots, bell peppers, and cabbage, along with tempeh, a fermented soy product that’s packed with protein and nutrients. Tempeh has a nutty flavor and a firm texture, making it a great meat substitute for those who are trying to cut back on animal products.

Not only is this Rainbow Veggie Onigirazu recipe beautiful to look at, but it’s also delicious and satisfying. The combination of nutty tempeh, crunchy veggies, and fluffy rice is a match made in heaven. Plus, it’s a great way to pack in a variety of nutrients in one meal.

Give this recipe a try for your next lunch or meal prep session. You won’t be disappointed!

Rainbow Veggie Onigirazu

For this recipe, use a variety of colorful veggies like carrots, bell peppers, and purple cabbage, along with some tempeh for protein. The result is not only visually stunning but also incredibly tasty!

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Prep Time 1 hour hr

Servings 8

Ingredients

  

Rice:

• 2 cups sushi rice
• 3 cups water
• 1 teaspoon sea salt
• 1/3 cup rice wine vinegar
• 2 tablespoons cane sugar
• 3 tablespoons furikake sushi seasoning (see notes)

Pickled Vegetables:

• 1/2 cup red bell pepper 2-inch julienne
• 1/2 cup orange bell pepper 2-inch julienne
• 1/2 cup yellow bell pepper 2-inch julienne
• 1/3 cup julienned carrots

Pickling Liquid:

• 1/3 cup rice vinegar
• 2 teaspoons cane sugar
• 1 teaspoon sea salt
• 1 large garlic clove minced
• 1/4 teaspoon crushed red chilies
• 8 12-inch square nori sheets
• 1/3 cup vegan sriracha mayo
• 2 8-ounce blocks seasoned tempeh
• 1/2 cup cucumber 2-inch julienne
• 1/3 cup purple cabbage shredded

Instructions

 

• Place rice, water, and salt in a medium pan and bring toa simmer. Cover and reduce heat to low, cooking for 15-18 minutes. Turn offheat and allow rice to rest for 10 minutes.
• Whisk together the pickling liquid ingredients and tosswith vegetables. Allow to rest for 15 minutes, stirring occasionally.
• Stir together rice vinegar and cane sugar untildissolved. Place rice on a large baking sheet and pour over mixture, sprinkleon furikake, and fold rice to incorporate. Divide rice mixture into 16 evenportions.
• To assemble: place a nori sheet on a dry surface, lay arice portion in the center creating a flat 3-inch square shape, use wet handsto keep rice from sticking. Next, dollop 2 teaspoons sriracha mayo in thecenter then place a piece of tempeh on top. Arrange pickled vegetables,cucumber, and purple cabbage to form a rainbow pattern. Finish off with anotherportion of rice, forming it into a square and covering the fillings. Fold upnori sides, using water to seal the seams. Tightly wrap completed sandwich inplastic film and allow to rest for 15 minutes before eating.

Notes

Furikake seasoning contains fish. For a vegan version, use toasted sesame seeds and crushed nori.

Recipe Courtesy of INFRA