Looking for a quick and delicious vegan snack? In this tutorial, learn how to make Japanese onigiri (rice balls) with a flavorful chickpea salad filling and homemade tofu mayo. This plant-based version of a classic Japanese favorite is packed with protein, umami-rich flavors, and simple ingredients.
In this step-by-step guide, you’ll discover:
✅ How to make a vegan mayo with soft tofu, miso, and mustard
✅ A chickpea salad filling that's creamy, colorful, and nutritious
✅ How to shape perfect onigiri (with or without a mold)
✅ Wrapping your rice balls with nori seaweed for the finishing touch
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