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24 Easy Vegetarian Onigiri Fillings for Bento and Beyond
If you’re a vegetarian and wondering about what to put in an onigiri, this recipe has the answer for you! You’ll find 24 delicious Vegetarian Onigiri Fillings right here!
Onigiri, traditional Japanese rice balls, are made with Japanese rice, nori seaweed, and a variety of fillings. While the traditional fillings are typically fish-based, in this recipe, I’ve gathered an array of delicious vegetarian options for your Onigiri!
๐Vegetarian Onigiri With Nori Seaweed
These are classic-style Onigiri with nori seaweed, and you’ll find 9 variations in this section. Let’s take a look at each ingredient.
1. Umeboshi
Umeboshi is pickled plum, which is sour and salty and goes well with plain Japanese rice.
How to prepare the filling: Remove the seed and chop with a knife to make the paste. See the umeboshi onigiri recipe for more details.
2. Kombu Tsukudani
Kombu Tsukudani is a sweet and savory side made from kelp seaweed simmered with soy sauce and sugar. Itโs a classic onigiri filling that adds a rich umami flavor.
How to prepare the filling: Simmer kombu with sugar, mirin, and soy sauce until tender, or use a store-bought one. See the kombu onigiri recipe for more details.
3. Takana-zuke
Takana-zuke is pickled Japanese mustard green. It’s crunchy, salty, and flavorful. Not only for onigiri filling, it’s also an excellent addition to pasta and fried rice!
How to prepare the filling: Cut takana-zuke into small pieces.
4. Negi Miso
This negi miso is a mixture of scallion and miso paste. It’s tasty and great for onigiri fillings. It has a rich flavor that you can’t go wrong!
How to prepare the filling: Chop scallion and mix with miso paste.
5. Takuan
Takuan is a Japanese radish that’s pickled, crunchy, and sweet with a vinegary kick.
How to prepare the filling: Cut takuan into small pieces.
6. Nori Tsukudani
Nori tsukudani is a traditional condiment made of seaweed simmered in soy sauce. It has a rich and complex flavor, which goes well with Japanese rice. This Nori tsukudani brand is the most famous one.
How to prepare the filling: No preparation is required.
7. Tofu Crumbles
The last one is tofu! Tofu combined with soy sauce makes for a delicious onigiri filling.
How to prepare the filling: Stir fry tofu with soy sauce and mirin until lightly crispy. See the tofu scramble recipe.
8. Nitamago
Nitamago is a flavored egg made by marinating it in a savory sauce. Try this if you’re looking for new ways to enjoy your onigiri!
How to prepare: Simmer soy sauce, mirin, and sugar to make a marinated sauce. Put the sauce and boiled egg in a freezer bag and rest in the fridge for several hours. See the egg onigiri recipe for more details.
9. Cheese
The perfect comfort food. Cheese and rice, you can imagine what that tastes like! Pick your favorite cheese, then put it in the fluffy rice.
How to prepare: Cut some cheese into small pieces.
๐ Vegetarian Onigiri without Nori Seaweed
These easy Onigiri without nori seaweed are simple rice balls where you mix your favorite ingredients into the rice and shape them into balls. If you don’t have nori or prefer a quick Onigiri preparation, give these fillings a try!
Note: The amount of ingredients is just a guide; you can tweak it to your liking.
10. Wakame Seaweed
It’s a classic onigiri seasoning. Just buy wakame seaweed seasoning at a grocery store and mix it in. Using wakame seasoning is the easiest way to make your Onigiri.ย
How to prepare: Add 1 to 2 tsp of wakame seaweed seasoning to the rice and mix.
11. Edamame
It’s visually appealing! Edamame brings a nice green color to your Onigiri.
How to prepare: Take 3.5ounce/100g edamame from the pod, add to your rice, and mix.
12. Corn
The best Onigiri for summer! Mix in some fresh corn for an extra crunchy texture. The sweetness of corn brings a delicious flavor.
How to prepare: Prepare 1/2 fresh corn and microwave it for 5 minutes or steam it for 10 minutes. Remove corn from the cob, add to your rice, and mix. (You can try this corn rice recipe too!)
13. Shio Kombu
Shio kombu seaweed is an ingredient that I use in many dishes. It has a rich flavor, perfect for adding some depth to your Onigiri!
How to prepare: Add 1 Tbsp of shio kombu to your rice and mix.
14. Furikake
Furikake is an easy way to add some flavor to your rice. You can choose from many options, so pick the one with vegetables, seaweed, or umeboshi for vegetarian Onigiri!
15. Curry and Veggies
If you love curry, try this curry-flavored Onigiri. Mix in some veggies to bring more color to the Onigiri.
How to prepare: Add 2 Tbsp of mixed vegetables and 1 Tbsp of curry powder to your rice and mix.
16. Potato Chips and Aonori
Potato chips are not a common ingredient for Onigiri, but they add a nice crunchy texture and are the perfect addition to your rice balls!
How to prepare: Crumble 2 Tbsp of potato chips with your hands, add the potato chips and 1/2 tsp of aonori (green seaweed) to your rice, and mix.
17. Ochazuke
Ochazuke mix is also an excellent seasoning for Onigiri! The green tea powder in it adds a savory flavor.
How to prepare: Add 1/2 package of Ochazuke mix to your rice and mix. (Cut Arare into small pieces if it’s too crunchy)
18. Simmered koyadofu
Koya dofu is a traditional ingredient for Japanese simmering dishes. You can substitute Koya dofu with firm tofu.
19. Scrambled Egg Onigiri (Vegetarian)
Scrambled egg and Japanese Kewpie mayonnaise are a tasty combination for white rice. Our kids love this Onigiri. You can also add ketchup instead of mayonnaise.
How to prepare: Put the beaten egg in a bowl, cover it with plastic wrap, and microwave for 40 seconds. Add 1Tbsp of mayo and mix. Add the egg mixture to your rice and mix.
20. Cheese Onigiri (Vegetarian)
The slightly salty cheese is a great addition to plain, simple steamed rice. And the shiso leaves add a refreshing fragrance to Onigiri. You can substitute shiso with parsley or scallions.
21. Cheese Yaki Onigiri (Grilled Rice Ball)
Yaki onigiri or grilled rice balls are also popular. This one is with cheese. The aroma of freshly baked rice and melting cheese will certainly appeal to your appetite!
How to prepare: Mix soy sauce with rice, add cheese, form a triangle shape, and cook on a pan until browned. See the yaki onigiri recipe for more details.
22. Sekihan
Sekihan is a classic Japanese dish made from glutinous rice and azuki beans. The rice is sticky and perfect for making rice balls.
How to prepare: See the sekihan recipe for more details.
23. Brown rice
If you want a healthier option, make Onigiri with brown rice. Brown rice gives you more nutrients than white rice.
How to prepare: See the brown rice recipe for more details.
24. Miso Yaki Onigiri
Try this simple and delicious Miso Yaki Onigiri! The sweet and savory miso glaze gives these rice balls an irresistible flavor!
Recipe Ingredients
Youโll need the following ingredients to make this vegetarian onigiri recipe:
Filling of Your Choice
Pick one or more! How to prepare the fillings is described in each onigiri section above. Please scroll up and make sure of their instructions.
How To Make Vegetarian Onigiri: STEP BY STEP
Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.
Step 1
Prepare onigiri filling of your choice.
Step 2
Put the rice in a small bowl and add the filling in the center.
Step 3
Form a triangle shape by pressing gently with both your hands.
Step 4
Wrap the triangular rice with nori.
Here you go! Just grab it and enjoy! Shaping rice might require a little practice, so if you have difficulty making a triangular shape, you can use an onigiri mold! The triangle is the most common shape, but you can also make round onigiri or cylinder onigiri.
Storage
Onigiri is best when freshly made, but if you need to store them for later, follow these guidelines:
Grab Your Onigiri Filling eBook!
Looking for more onigiri filling ideas? Check out our Onigiri eBook! From classics to creative options, all compiled conveniently in one place!
36 Delicious Ways to Enjoy Onigiri!
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I hope you enjoy these Vegetarian Onigiri Fillings! If you try it, don’t forget to leave a rating to share your thoughtsโI love hearing from you!
Vegetarian Onigiri Fillings for Bento and Beyond
Equipment
- Small Bowl, (This oxo tot small bawl is perfect for small onigiri)
Ingredients
Instructions
- Prepare Ingredients: Cut a nori sheet into three equal pieces. Set up a small bowl of water, a plate of salt, cooked rice, and your chosen filling.
- Add the Filling: Place a scoop of warm rice in a small bowl and make a small dent in the center. Add 1-2 teaspoons of your filling, then cover it with more rice.
- Shape the Onigiri: Wet both hands with the water, then sprinkle a pinch of salt onto your palms. Rub your hands together to distribute the salt evenly. Place the rice in your hand and gently form it into a triangle or round shape by pressing lightly between your palms and fingers.
- Wrap in Nori: Wrap the onigiri with the nori sheet and serve immediately for a crisp texture.
- Prepare Ingredients: In a large bowl, combine your chosen filling (See filling options above for quantity, as it depends on the filling type) with the warm rice. Mix well. Set up a small bowl of water and a plate of salt.
- Shape the Onigiri: Wet both hands with the water, then sprinkle a pinch of salt onto your palms. Rub your hands together to distribute the salt evenly. Take one serving of rice, place it in your hand, and gently form it into a triangle or round shape by pressing lightly between your palms and fingers.
Video
Notes
- Storage: Wrap each one with plastic wrap, put it in a container, and keep them in the fridge for a couple of days and one month in the freezer.
- Japanese short-grain rice (starchy and sticky) is best for making onigiri. If you are new to cooking rice, check this recipe: “How to cook Japanese rice on the stove.”
- The filling amount is up to you, so feel free to add as much or little according to your preference.
Nutrition
This nutritional information is estimated and provided for general reference only.
Great inspiration, Iโve made the nori tsukudani and the negimiso ones from your list today when I realised that my friends donโt all eat fish ๐ Iโve also made umeboshi and okake (for myself) onigiri. I will only try all of them tomorrow at a picnic but Iโm sure theyโll be just fine.
The one thing I forgot about was the salt. Iโm using onigiri moulds/shapers and in the past I would have simply mixed a tiny amount into the rice before starting with my onigiri as the process is obviously slightly different that way, but it slipped my mind. Maybe Iโll just take a salt shaker with me.
Thatโs amazing โ Iโm so happy you tried so many from the list! And donโt worry about the salt โ bringing a salt shaker is a great idea! I hope you have a wonderful time at a picnic!
Thank you for the inspiration! This is super helpful.
You are very welcome, Megan! Glad to hear it’s helpful!