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
Serves 8
Total time: 1 hour
Gluten-Free
Rice:
2 cups sushi rice
3 cups water
1 teaspoon sea salt
⅓ cup rice wine vinegar
2 tablespoons cane sugar
3 tablespoons furikake sushi seasoning (See Notes)
Pickled Vegetables:
½ cup red bell pepper, 2-inch julienne
½ cup orange bell pepper, 2-inch julienne
½ cup yellow bell pepper, 2-inch julienne
⅓ cup julienned carrots
Pickling Liquid:
⅓ cup rice vinegar
2 teaspoons cane sugar
1 teaspoon sea salt
1 large garlic clove, minced
¼ teaspoon crushed red chilies
8 12-inch square nori sheets
⅓ cup vegan sriracha mayo
2 8-ounce blocks seasoned tempeh
½ cup cucumber, 2-inch julienne
⅓ cup purple cabbage, shredded
- Place rice, water, and salt in a medium pan and bring to a simmer. Cover and reduce heat to low, cooking for 15-18 minutes. Turn off heat and allow rice to rest for 10 minutes.
- Whisk together the pickling liquid ingredients and toss with vegetables. Allow to rest for 15 minutes, stirring occasionally.
- Stir together rice vinegar and cane sugar until dissolved. Place rice on a large baking sheet and pour over mixture, sprinkle on furikake, and fold rice to incorporate. Divide rice mixture into 16 even portions.
- To assemble: place a nori sheet on a dry surface, lay a rice portion in the center creating a flat 3-inch square shape, use wet hands to keep rice from sticking. Next, dollop 2 teaspoons sriracha mayo in the center then place a piece of tempeh on top. Arrange pickled vegetables, cucumber, and purple cabbage to form a rainbow pattern. Finish off with another portion of rice, forming it into a square and covering the fillings. Fold up nori sides, using water to seal the seams. Tightly wrap completed sandwich in plastic film and allow to rest for 15 minutes before eating.
Note: Some furikake seasonings contains fish, you should check when you are buying it.