If you’ve ever been fascinated by the simplicity and elegance of Japanese food recipes, then onigiri is a must-try. These handheld rice balls are not only tasty but incredibly versatile, and today, we’re putting a plant-based spin on them with this Avocado and Tofu Onigiri. This dish is a perfect combination of creamy avocado, seasoned tofu, and perfectly salted rice—wrapped up neatly in a seaweed hug. It’s portable, filling, and surprisingly easy to make. Whether you’re prepping your weekly bento box or just looking for cute onigiri ideas that are vegan-friendly, this recipe checks all the boxes.
Prep Time 25 minutes mins
Cook Time 20 minutes mins
Total Time 45 minutes mins
Course Snack
Cuisine Japanese
Rice cooker or pot with lid A rice cooker makes perfectly sticky rice without hassle, but a good pot with a tight-fitting lid works too.
Nonstick Pan For cooking the tofu to golden perfection.
Mixing bowls For combining the filling ingredients.
Plastic Wrap or Onigiri Mold While not necessary, molds or plastic wrap can help shape the onigiri, especially for achieving that polished onigiri aesthetic.
Bento Box (optional) Perfect for presentation and portability, especially if you're into bento recipes.
For the Rice
- 2 cups Japanese short-grain rice such as sushi rice
- 2 ½ cups water
- 1 teaspoon salt
Optional: 1 tablespoon seasoned rice vinegar (for extra flavor)
For the Filling
- 1 ripe avocado diced
- ½ block firm tofu about 200g, pressed and crumbled
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon mirin
- 1 teaspoon grated fresh ginger
- 1 teaspoon white miso paste optional but adds depth
- 1 teaspoon toasted sesame seeds
- A pinch of salt
For Assembly
- 4 –6 sheets of nori seaweed, cut into strips or halves
- Furikake or sesame seeds for garnish optional
- Small bowl of salted water for shaping
Step 1: Cook the Rice
Start by rinsing your Japanese short-grain rice until the water runs mostly clear. This removes excess starch and helps achieve the perfect sticky texture. Add the rice and water to your rice cooker or pot, and cook according to the package directions. Once done, let it sit covered for 10 minutes to steam. Sprinkle with a bit of salt and optionally add seasoned rice vinegar if you like a slightly tangy touch.
Step 2: Prepare the Tofu
While the rice is cooking, heat sesame oil in a nonstick pan over medium heat. Add crumbled tofu and cook for 5–7 minutes until lightly golden. Add soy sauce, mirin, miso paste, ginger, and sesame seeds. Stir well and let it cook for another 2–3 minutes until fragrant. Remove from heat and let it cool slightly.
Step 3: Combine the Filling
In a mixing bowl, gently fold the diced avocado into the seasoned tofu mixture. You want the avocado to stay somewhat chunky for texture. Add a small pinch of salt if needed. This combo is creamy, salty, and rich—one of the best onigiri recipe filling ideas out there.
Step 4: Shape the Onigiri
Once the rice is cool enough to handle (but still warm), wet your hands with the salted water to prevent sticking. Take about ½ cup of rice and flatten it slightly in your palm. Place a heaping tablespoon of the tofu-avocado filling in the center, then carefully fold the rice around it, pressing gently to form a triangle or ball shape.
If you’re using an onigiri mold, line it with plastic wrap, press some rice into the bottom, add the filling, and top with more rice. Press firmly, then unmold.
Step 5: Add the Seaweed and Garnish
Wrap each onigiri with a strip of nori. This not only helps with grip but adds a savory umami crunch. Sprinkle with sesame seeds or furikake if you want to level up the presentation. And there you have it: a beautiful, plant-powered onigiri that fits perfectly into your Japanese bento lineup.
Avocado and Tofu Onigiri pairs wonderfully with light sides and drinks, making it ideal for a balanced meal.
For a fuller meal, consider including your avocado tofu onigiri in a Japanese bento box with seasonal fruit, steamed broccoli, or a tamari-glazed grilled veggie skewer.
Firm tofu is best for this recipe because it holds its shape when cooked and mixes well with the avocado. Silken tofu is too soft and may make the filling too mushy. Extra-firm tofu is also a great choice.
Yes, you can use short-grain brown rice, but be aware that it’s less sticky and might not hold together as well. Add a bit of mashed avocado to the rice itself to help bind it if needed.
Definitely! These onigiri are perfect for meal prep. Store them in an airtight container in the fridge for up to 2 days. Wrap the nori separately and add it just before eating to maintain its crisp texture.
Some great options include miso-glazed eggplant, umeboshi (pickled plum), spicy pickled daikon, or sautéed mushrooms with soy sauce. The possibilities are endless when you're exploring vegetarian or vegan onigiri.
Not at all. Traditional onigiri are shaped by hand, and it’s quite easy with just a little salted water. However, molds can help you achieve a cleaner, more uniform look—especially if you're aiming for that Instagram-worthy cute onigiri vibe.
