Vegan Multigrain Onigiri (Rice Balls)

Savory & Umami Rice Balls Made w/ Mixed Grains, Kombu, & Edamame

Onigiri are Japanese rice balls commonly eaten for lunch or as a snack on the go in Japan. There is a large variety of types and fillings that onigiri come in. While I was growing up, onigiri was one of my favorite after school snacks my auntie would bring me from our local Japanese market. There is something about the simplicity and nostalgia of onigiri that makes it one of my favorite snacks to this day. While I was in Japan a couple years ago, I found myself enjoying many onigiri due to how cheap, convenient, and delicious they are. It was surprising to see the variety of onigiri that were available even in the 7-elevens throughout Japan.

Most recently, I have fallen in love with the onigiri at one of my local Japanese markets here in Hawaii. Their Multigrain Onigiri is what inspired me to recreate this recipe at home and share it with you. This variety of onigiri uses Zakkokumai which roughly translates to “mixed grain rice”. The addition of mixed grains to white rice increases both flavor and nutrients, which I love. Kombu (simmered seaweed) and edamame are also added to the onigiri which adds a complex umami to this simple onigiri. I really enjoyed making (and eating) these onigiri and I hope you will too. Let me know in the comments what your favorite type of onigiri is or if you tried this recipe out.

Watch the Recipe Video:

https://youtu.be/U0NtoZxCmhM

Ingredients

Rice

2 Cups Short Grain White Rice*

Zakkokumai Mix

¼ Cup Short Grain Brown Rice

¼ Cup Barley

¼ Cup Black Lentils

¼ Cup Glutinous Black Rice

1 Teaspoon Toasted Sesame Seeds

Onigiri

1/3 Cup Kombu**

Seaweed Sheets

1 Cup Edamame, Shelled and Thawed

Salt

Notes

* I wouldn’t recommend using long grain or brown rice as a substitute for the 2 cups of white rice. The white rice helps stick everything together and prevents the onigiri from falling apart.

** Kombu is optional. For those who don’t enjoy seaweed, you can leave this part out.

*** For the Zakkokumai mix you can substitute any beans or type of grain you like.

Procedures

Zakkokumai Mix

Make the Zakkokumai mix by combining the glutinous black rice, lentils, barley, brown and sesame seeds together. Place in the mix into a dry and clean container to save. You will only need 4 tablespoons per 2 cups of rice that you cook.

Cooking the Rice

In a clean bowl, add the 4 tablespoons of Zakkokumai mix. Add just enough room temperature water to cover the Zakkokumai mix and soak overnight or for 8 hours.

Once the 8 hours has elapsed, wash the 2 cups of white rice and place it into a bowl of a rice cooker or into a medium pot. Drain and add the 4 tablespoons of the Zakkokumai mix to the white rice. Add 3 cups of water to the rice and cook either in a rice cooker or on the stove top on simmer.

Once the rice is cooked, add 1 cup of edamame and kombu and fluff the rice with a rice paddle to mix the kombu and edamame into the rice.

Making the Onigiri

Cut some strips of seaweed into long rectangles to fit the onigiri and set aside. While the rice is still warm, make the onigiri. Wet your hands with water and sprinkle some salt onto your hands to help season the rice. Scoop about a ½ cup of the cooked rice into your palm.

Using your hands, cup and press the rice to form a triangle shape. Make sure to apply just enough pressure to keep the onigiri together, but not too much to smoosh the rice. Using a strip or sheet of seaweed, wrap the onigiri.

Dampen your hands with water and season with salt before each onigiri. This will help keep the rice from sticking to your hands and flavor the rice. Repeat with all the rice until it is all used up. You can wrap the onigiri in plastic wrap to take them on the go or to save for later. Best if enjoyed within 4 hours of making them. If you don’t eat the onigiri within the next 4 hours, make sure to refrigerate them to preserve.