Vegan Bunny Elle

When you make a biggest onigiri and it becomes rice burger! This sushi burger combines the best of two world, onigiri rice balls and burgers. It’s naturally gluten free, high protein, and easily packed up as an on the go hand friendly meal.

If you love sush but find it a little labor heavy and time consuming especially when you just want a quick meal, then this XXL onigiri sushi burger is for you. Instead of rolling and cutting multiple times, you just need to make one big rice ball and eat it like a sandwich or a burger and it’s actually so much more satisfying this way!

I also kept the prepping process completely plastic free. Normally we’d rely on plastic wrap to help us shape and seal the onigiri but this time I tried with rice paper, and it worked perfectly. If anything it actually secures the onigiri even better.

The fillings are very adaptable as well and for even more flavor, add a dipping sauce you like! You can go with a simple soy sauce and wasabi combo, or a citrusy ponzu sauce, and I paired my sushi burger with a homemade sriracha tofu mayo.

Onigiri Sushi Burger

The biggest and most satisfying onigiri ever! Meal prep friendly and perfect for a quick, easy, hand-friendly meal on the go.

Print Recipe Pin Recipe

Ingredients Method Video Notes

Ingredients

  

• 2 nori sheets
• 1 rice paper
• 1 cup cooked sushi rice
• 1/2 tablespoon sushi vinegar *see notes
• 1/2 carrot thinly sliced
• 1/2 avocado sliced
• 1/2 cup shredded vegan mozzarella
• Pickled pink cabbage as needed see notes
• Sesame seeds for garnishing

For the teriyaki tofu

• 6 oz extra firm tofu
• 1 tablespoon arrowroot powder or corn starch
• 1 tablespoon soy sauce
• 1 1/2 tablespoon coconut amino
• 1 teaspoon mirin
• 1 teaspoon brown sugar
• Avocado oil for cooking

For the sriracha mayo dip

• 1/3 cup homemade tofu mayo see notes
• 1 – 2 teaspoon sriracha sauce adjust to your preference of spiciness

Method

 

1. Make the teriyaki tofu first, cut the tofu into 1/4 inch slices;
2. Pat the slices dry, coat the tofu in arrowroot powder or cornstarch, shake off any execess powder;
3. Heat a drizzle of avocado oil in a nonstick pan over medium-high heat, pan fry the tofu slices for 3-4 minutes or until golden brown, flip, and fry the other side till golden brown;
4. Meanwhile, mix together all the teriyaki tofu sauce ingredients, lower the heat to low, slowly pour in the sauce and move the tofu slices around in the sauce as it thickens to coat all the sides evenly;
5. Remove from the heat and set aside;
6. Season the cooked sushi rice with sushi vinegar;
7. Add a few drops of water to the vegan cheese in a bowl, melt in the microwave by heating for 30 seconds, check to see if all the shreds are melted, add 10 seconds increment if needed;
8. Lay down a piece of nori on your work surface, add 3/4 up of the sushi rice, press down in the center to form a square;
9. Layer on teriyaki tofu, melted vegan cheese, carrots, pickled cabbage, and avocado;
10. Press the rest of the 1/3 cup sushi rice in your hand to form a disc, add on top of the fillings, pick up all four corners of the nori sheet and wrap upward to cover as much as you can;
11. Then add the second piece of nori on top, cover any gaps on the side that the bottom nori didn’t cover, shape the onigiri firmly with your hands;
12. Dip the rice paper in water for 2-3 seconds, sprinkle some sesame seeds on top, transfer the onigiri to the center of the rice paper, then wrap and seal the whole rice ball;
13. Mix together the dip ingredients for serving;
14. Slice the sushi burger in half, eat with the dipping sauce, enjoy!

Video

Notes

1. If you don’t have sushi vinegar, use regular rice vinegar, season with salt and sugar to your liking, add a little at a time;
2. Make homemade silken tofu mayo following this recipe, or you can also use any storebought ones you like!
3. I highly recommend adding some vibrant and flavorful pickled pink cabbage to the filling, follow the linked recipe to make your own.