Vegan Egg-Wrapped Tuna Mayo Onigiri
A vegan rice ball stuffed with plant-based chickpea tuna mayo, wrapped in a delicate egg-free omelette. Egg- and fish-free, and perfect for spring picnics and hanami season.
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.