Tempeh Onigiri

Yield: 8

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Tempeh Onigiri

A special one today from Rayleigh, a key production team member, who is just back from 2 weeks in Japan, where they were inspired by the beauty, creativity, and deliciousness of the food. This is one they created based on a traditional recipe.

Ingredients

• 2 cups cooked sushi rice (we used Nishiki brand)
• 1/4 cup of seasoned rice vinegar
• 5 grams of hijiki seaweed dried
• 1 carrot shredded (or 1/4 cup of pre-shredded)
• For the tempeh and marinade:
• 2 (8 oz) Tootie’s Tempeh
• 3 TBSP soy sauce (reduced sodium) or tamari
• 1 1/2 TBSP rice vinegar
• 1/2 tsp vegan dashi powder (we used Mat.Sol.Sol. brand)

Instructions

1. Crumble the tempeh then add the marinade seasonings and set it aside to marinate for at least 15 - 30 minutes. Then soak the hijiki in cold water for thirty minutes. After that, start cooking the rice in a rice cooker or stovetop with the drained hijiki added to it.
2. Bake the tempeh at 350F for about 20 minutes. Rotating the pan and mixing the tempeh half way.
3. When the rice is done, add the seasoned rice vinegar and shredded carrots, then add the desired amount of tempeh and mix it thoroughly. Let it cool for easier handling.
4. To shape it, you can use a pre-shaped mold for Onigiri or cut a square of plastic wrap and shape the rice balls that way. They are usually shaped into balls or triangles. It's helpful to wet your hands when handling the rice mixture.
5. We added a little strip of nori to the bottom for an extra boost of flavor and it looks cool too. Makes 8 triangles/balls.

Did you make this recipe?

Tag @tootiestempeh on instagram and hashtag it #