This is my recipe for vegan egg-wrapped tuna mayo onigiri — rice balls stuffed with plant-based chickpea tuna mayo and wrapped in a delicate vegan egg crepe (a thin vegan omelette) instead of nori.
It's my vegan take on the onigiri my mom used to make for school field trips 👒🌿
The pale yellow wrap feels just right for spring picnics and hanami season — and it's completely egg-free and fish-free.
🌿 More vegan recipes for spring picnics:
Jump to:
- 🧺 Why You'll Love This Recipe
- 🌼 Ingredients
- 🥣 Equipment
- 📖 How to Make
- 🫙 Storage
- 📘 Wrapping Variations
- 📕 Filling Variation
- 🥚 Using Leftover Vegan Egg Crepe
- 📚 FAQ
- 🌷 More Recipes ❶ Bright Pink Palate Cleansers
- 🍱 More Recipes ❷ Vegan Sushi
- 🍽️ More Recipes ❸ Easy Large-Batch Dishes
- 🌼 More Recipes ❹ Everyday Sides & Vegetables
- ✏️ Recipe Card
🧺 Why You'll Love This Recipe
- Fully vegan & vegetarian:
Both the egg crepe and the tuna mayo are 100% plant-based - Egg & seafood allergy-friendly:
No eggs, no fish — everyone can enjoy it - Gently flavored:
Both the filling and the egg crepe are light and delicate
🌼 Ingredients
● Cooked rice:
Use 60–80g per onigiri — just the right amount to fit neatly inside a 19cm egg crepe.
● Vegan tuna mayo (👉 recipe):
A plant-based tuna mayo made from chickpeas, without mayonnaise. I add onion koji for extra umami. The flavor is satisfying even without mayonnaise.
● Vegan egg crepe (👉 recipe):
The same egg crepe I use as a topping for vegan chirashi sushi — here it stands in for nori.
A crepe made in a pan with a base diameter of about 19 cm (7½ in) works well.
Leftovers work beautifully in Chinese-style glass noodle salad and vegan futomaki (see 🥚 Using Leftover Egg Crepe below).
● Salt
👇 Full measurements in the recipe card below
🥣 Equipment
▶︎ For shaping the onigiri
- Plastic wrap
- Small bowl
- Spoon
- Water
▶︎ For the vegan egg crepe
- Frying pan (about 19cm / 7.5 in base diameter)
- Paper towel
- Toothpick
- Spatula
- Ladle
- Mixing bowl
👉 See the vegan egg crepe recipe for full details
📖 How to Make
- Prepare the rice
- Line a small bowl with plastic wrap and add 60–80g of cooked rice
- Use a damp spoon to make a small indent in the center
- Add the filling
- Spoon 1–2 tablespoons of vegan tuna mayo into the indent
- Lift the rice
- Lift the plastic wrap with the rice and loosely gather it in your hand
- Shape
- Through the plastic wrap, use your fingers to press the rice toward the center to seal the filling inside.
- Season with salt
- Sprinkle a little salt over the surface, then flip and repeat on the other side
- Wrap ❶
- Place the shaped onigiri in the center of the vegan egg crepe
🌿 Lay the crepe with the fluffy side facing up for a neater finish.
- Wrap ❷
- Fold in the left and right sides toward the center, then fold in the top and bottom
- Wrap ❸
- Once wrapped, cover with plastic wrap or aluminum foil.
🫙 Storage
- Best eaten the same day — the rice tends to harden over time
- If eating later, wrap tightly in plastic wrap to prevent the rice from drying out
📘 Wrapping Variations
Try different folding styles for a fun variety of shapes. Roll the rice into a log for a tawara (barrel) shape, or fold the egg crepe like a kimono to make Hinamatsuri doll onigiri — the possibilities are endless.
📕 Filling Variation
Try adding a small amount of sweet-pickled onions to the filling. The crisp texture and tangy onion flavor add a nice contrast to the chickpea tuna mayo.
🥚 Using Leftover Vegan Egg Crepe
Leftover vegan egg crepe works well in a variety of dishes.
You can also use it in place of nori to roll vegan futomaki — it makes for a beautiful and eye-catching sushi roll.
📚 FAQ
Yes — both the egg crepe and the filling are completely egg-free and made from plant-based ingredients.
The tuna mayo contains uncooked onion koji, so I recommend eating it soon after making it, ideally within a few hours. Take extra care in warm weather.
If you feel like whispering a thought, asking a question, or simply saying hello — the comment section is always open 📮
🌷 More Recipes ❶ Bright Pink Palate Cleansers
Naturally colored vegan pickles:
🍱 More Recipes ❷ Vegan Sushi
Beautiful on the same table:
🍽️ More Recipes ❸ Easy Large-Batch Dishes
Simple, hearty vegan dishes:
🌼 More Recipes ❹ Everyday Sides & Vegetables
Vegan recipes perfect for early spring:
✏️ Recipe Card
Vegan Egg-Wrapped Tuna Mayo Onigiri
Equipment
- frying pan (approx. 19cm base diameter)
- Mixing bowl
- ladle
- toothpick
- Spatula
- paper towel
- plastic wrap
- small bowl
Ingredients
- 60-80 g cooked rice
- 1-2 tablespoon vegan tuna mayo
- 1 batch vegan egg crepe batter (see vegan egg crepe recipe for full measurements)
Instructions
Make the egg crepe
- Make the batter: Prepare one batch of vegan egg crepe batter (recipe).
- Heat the pan: Warm a frying pan (approx. 19cm base diameter) over low heat. Add a small amount of oil and spread evenly with a paper towel, wiping away any excess.
- Pour the batter: Pour in about ¾ ladle of batter and tilt the pan to spread it thin. Cover with a lid and cook until the edges look dry, then remove the lid.
- Flip: Gently loosen the crepe with a toothpick and flip. Cook the other side briefly.
- Finish: Transfer to a plate. Wipe the pan lightly and repeat with the remaining batter.Tip ❶ Don't overcook: Flip as soon as the surface looks just set, and remove while still soft.Tip ❷ Prevent drying: Cover finished crepes with plastic wrap until ready to use.
Shape the onigiri
- Add the rice: Line a small bowl with plastic wrap and add 60–80g of cooked rice. Use a damp spoon to make a small indent in the center.
- Add the filling: Spoon 1–2 tablespoons of vegan tuna mayo into the indent.
- Shape: Lift the plastic wrap and loosely gather the rice in your hand. Press the rice toward the center through the wrap to enclose the filling inside.
- Season: Sprinkle a small amount of salt on the surface, flip, and repeat on the other side.
Wrap
- Lay the vegan egg crepe fluffy side up and place the shaped onigiri in the center.
- Fold in the left and right sides toward the center, then fold in the top and bottom.
If this recipe made its way into your kitchen, and you'd like to share that moment, feel free to tag @veginveganvegun or use #vegin_vegan_vegun.
Your quiet stories inspire me deeply 🕊️
Comments
No Comments