Vegan tuna and mayo onigiri (vegan & gluten-free)
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Whether as a tasty treat on the sofa or a light lunch for the office that will amaze your colleagues, these vegan tuna and mayo onigiri are the perfect upgrade for your lunch break! The secret lies in the filling: our fine soya mince isn’t just the perfect all-rounder, it also provides a whopping 52g of protein per 100g. \nCombined with zesty yuzu mayo and nori seaweed, it creates a delicious combination that tastes deliciously like the real thing. Smart, protein-rich and gluten-free! Grab the ingredients and get started straight away – your next lunch break is already waiting!
Step 1/5
Wash the sushi rice thoroughly and cook according to the instructions on the packet.
Step 2/5
For the vegan tuna: Cook the soya strips in a saucepan with hot water, soya sauce and 1–2 finely crumbled nori sheets for approx. 5–10 minutes until soft. Then drain in a sieve, squeeze out any excess liquid and leave to cool.
Step 3/5
Leave the cooked rice to cool for a few minutes as well. Then add a little salt to taste and gently fluff up the grains and mix.
Step 4/5
Mix the vegan yuzu mayonnaise with the cooled soya mince. Add lemon juice if desired. Season to taste with black pepper, salt and chilli flakes.
Step 5/5
Shape the onigiri into the typical triangular shape using either a special onigiri mould or cling film. Work 1–2 tsp of the vegan tuna mixture into the centre of each as a filling. Cut another nori sheet into strips and wrap them around the onigiri. Finally, top with 0.5 tsp of vinegar pearls.
