The BEST Vegan Rice Balls Recipe

Introduction

These vegan rice balls are a delicious and satisfying snack or light meal, packed with flavorful tofu and aromatic herbs. Easy to make and perfect for on-the-go, they combine tender rice with a spicy, tangy sauce that will keep you coming back for more.

Ingredients

• 200g short grain rice (sushi rice)
• 280g block extra firm tofu
• 3 tbsp light soy sauce
• Handful of fresh basil, finely chopped
• 1 tbsp gochugaru flakes
• 1 lime, juiced
• 1 tbsp sugar
• 2 garlic cloves, minced
• 1 tbsp sesame oil
• Drizzle of vegan mayonnaise
• 1 spring onion, finely chopped

Instructions

1. Step 1: Place 1 cup of rice into a saucepan and rinse under cold water. Drain the rice and repeat this 3 times. Pour the rinsed rice back into the saucepan and add 1 cup of water.
2. Step 2: Place the saucepan on low/medium heat. Once it starts boiling, turn the heat to low and cover with a lid. Simmer for 10 minutes, then turn off the heat and set the rice aside.
3. Step 3: Meanwhile, grate the block of extra firm tofu using a cheese grater.
4. Step 4: Add the grated tofu to a frying pan with a drizzle of oil. Place over medium heat and stir fry for a few minutes.
5. Step 5: In a small bowl, combine light soy sauce, basil, gochugaru flakes, lime juice, sugar, garlic, and sesame oil. Mix well.
6. Step 6: Pour the sauce into the frying pan with the tofu and fry for a few more minutes until the tofu turns a golden brown color.
7. Step 7: Remove the tofu from heat and transfer it to a large bowl with the cooked rice.
8. Step 8: Once the mixture is cool enough to handle, form balls of rice by grabbing a handful of the tofu and rice mix and shaping it firmly with your hands.
9. Step 9: Toss the rice balls in furikake seasoning. If you don’t have furikake, sesame seeds work great, or you can leave them plain.
10. Step 10: Set the rice balls aside. You can reheat them if you prefer them warm.
11. Step 11: Arrange the rice balls on a plate, drizzle with vegan mayonnaise, and sprinkle with optional garnishes like finely chopped spring onion and sesame seeds. Enjoy!

Tips & Variations

• For extra flavor, add a pinch of salt or a dash of chili oil to the tofu while frying.
• Substitute basil with cilantro or mint for a fresh twist.
• Use cooked brown rice for a nuttier flavor and added nutrition.
• Try adding finely chopped vegetables like carrots or bell peppers into the rice mixture for added texture.

Storage

Store the rice balls in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or on a skillet before serving. They are best enjoyed fresh but can also be eaten cold as a snack.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of tofu for this recipe?

Extra firm tofu works best because it holds its shape and can be grated easily without crumbling. Silken tofu is not recommended as it’s too soft.

What can I use if I don’t have gochugaru flakes?

You can substitute gochugaru with regular red chili flakes or smoked paprika for a milder flavor. Adjust the quantity to your preferred spice level.

The BEST Vegan Rice Balls Recipe

Print Recipe

★★★★★

4.6 from 71 reviews

These BEST Vegan Rice Balls are a delicious and wholesome twist on traditional rice balls, combining perfectly cooked sushi rice with flavorful stir-fried tofu and a zesty, spicy sauce. Coated with furikake or sesame seeds and finished with a drizzle of vegan mayonnaise and fresh spring onions, these rice balls make a perfect snack or light meal for any occasion.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 8–10 rice balls 1x
• Category: Snack
• Method: Frying
• Cuisine: Vegan Japanese-inspired
• Diet: Vegan

Ingredients

Scale 1x2x3x

Rice

• 200g short grain rice (sushi rice)
• 1 cup water (for cooking rice)

Tofu Filling

• 280g block extra firm tofu
• Drizzle of oil (for frying tofu)

Sauce

• 3 tbsp light soy sauce
• Handful of fresh basil, finely chopped
• 1 tbsp gochugaru flakes
• 1 lime, juiced
• 1 tbsp sugar
• 2 garlic cloves, minced
• 1 tbsp sesame oil

Garnish

• Drizzle of vegan mayonnaise
• 1 spring onion, finely chopped
• Furikake seasoning or sesame seeds (optional, for coating)

Instructions

1. Rinse the Rice: Place 1 cup of short grain rice into a saucepan and rinse under cold water. Drain and repeat this rinsing process three more times until the water runs mostly clear to remove excess starch.
2. Cook the Rice: Add 1 cup of water to the rinsed rice in the saucepan. Place the pan over low to medium heat and bring to a boil. Once boiling, reduce heat to low, cover with a lid, and let simmer for 10 minutes. Turn off the heat and set aside to cool.
3. Prepare the Tofu: While the rice cooks, grate the extra firm tofu block using a cheese grater to create a shredded texture suitable for mixing.
4. Stir-Fry the Tofu: Heat a frying pan over medium heat and add a small drizzle of oil. Add the grated tofu and stir-fry for a few minutes, allowing it to start browning lightly.
5. Make the Sauce: In a small bowl, mix together the light soy sauce, finely chopped fresh basil, gochugaru flakes, lime juice, sugar, minced garlic, and sesame oil until well combined.
6. Combine Tofu and Sauce: Pour the prepared sauce into the frying pan with the tofu. Continue frying for a few more minutes until the tofu absorbs the flavors and turns a lovely golden brown color.
7. Mix with Rice: Remove the tofu from heat and transfer it into a large bowl. Add the cooked rice and gently mix together until evenly combined.
8. Form Rice Balls: Once the mixture has cooled enough to handle, take a handful of the rice and tofu mixture and form it into compact balls by pressing firmly with your hands.
9. Coat the Rice Balls: Roll the formed rice balls in furikake seasoning. If furikake is unavailable, use sesame seeds or leave them plain.
10. Serve: Arrange the rice balls on a plate. Drizzle with vegan mayonnaise and sprinkle with finely chopped spring onion and optional sesame seeds for garnish. Serve warm or at room temperature and enjoy!

Notes

• Rinsing the rice multiple times removes excess starch and prevents the rice balls from becoming too sticky or gummy.
• Cooling the rice mixture slightly makes it easier to handle when forming rice balls.
• Extra firm tofu works best for texture and holds up well to stir-frying and mixing with rice.
• For a spicier kick, adjust the amount of gochugaru flakes to your taste.
• Furikake seasoning adds umami and crunch, but sesame seeds are a simple alternative if unavailable.
• These rice balls can be reheated gently in a microwave or steamed before serving.

Keywords: vegan rice balls, tofu rice balls, vegan snack, vegan appetizer, Japanese vegan recipe, tofu stir-fry, sushi rice recipe, homemade rice balls