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onigirazu

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
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.