We’re excited to share this colorful and delicious Rainbow Veggie Onigirazu recipe with you all! 🌈🍙 This Japanese rice ball sandwich is filled with a variety of veggies and tempeh, making it a healthy and tasty lunch option. 🥕🥒
The best part? It’s easy to make and perfect for meal prep! Simply wrap the ingredients in sheets of seaweed called nori, slice it in half, and you’re ready to go. If you try this recipe, be sure to tag us so we can see your creations! 🌈🍙
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
- ⅓1/3 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
Directions:
- 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: Furikake seasoning contains fish. For a vegan version, use toasted sesame seeds and crushed nori.
SERVES 8 • TOTAL TIME: 1 HOUR • GLUTEN-FREE
Recipe provided by INFRA.
