Why You’ll Love This Recipe
Unique Flavor Combination: The sweet and savory miso-braised eggplant paired with the tangy, seasoned sushi rice creates a harmonious and satisfying bite.
Healthy & Nutritious: Made with fresh vegetables and packed with protein and fiber, this onigiri is a nutrient-dense snack that’s both filling and satisfying.
Easy to Make: With just a few simple ingredients and quick cooking steps, these rice balls are easy to assemble and can be enjoyed at home or on the go.
Customizable: While this recipe uses miso eggplant, you can switch the filling for other vegetables or proteins to suit your preferences.
Perfect for Meal Prep: These onigiri can be made ahead of time, making them a perfect choice for packed lunches or a quick snack during busy days.
Ingredients
1 cup sushi rice (or short-grain rice)
1 1/2 cups water (for cooking the rice)
1 tablespoon rice vinegar
1 tablespoon sugar
1/4 teaspoon salt
1 tablespoon vegetable oil
1 medium eggplant, diced
2 tablespoons white miso paste
1 tablespoon soy sauce
1 tablespoon mirin (optional)
1 tablespoon sesame oil
1 teaspoon sesame seeds (optional)
4-6 sheets of nori (seaweed), cut into strips
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Cook the Rice: Rinse the sushi rice under cold water until the water runs clear. In a pot, bring the rice and water to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-15 minutes until the rice is tender and the water is absorbed. Let the rice cool slightly.
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Prepare the Rice Seasoning: In a small bowl, mix rice vinegar, sugar, and salt until the sugar dissolves. Stir this mixture into the cooled rice.
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Cook the Eggplant: In a pan, heat vegetable oil over medium heat. Add the diced eggplant and sauté for 5-7 minutes until softened. Stir in miso paste, soy sauce, and mirin (if using). Cook for another 3-5 minutes, stirring occasionally, until the eggplant is well-coated and tender. Remove from heat and let it cool.
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Shape the Onigiri: Wet your hands to prevent the rice from sticking. Take a small handful of rice and flatten it into a disc. Place a spoonful of the miso eggplant mixture in the center. Close the rice around the filling to form a ball or triangular shape.
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Wrap with Nori: Wrap a strip of nori around each rice ball for extra flavor and texture.
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Serve: Serve immediately or refrigerate for later. You can also sprinkle sesame seeds on top for an extra crunch.
Servings and Timing
This recipe makes approximately 4-6 onigiri, depending on the size. The total preparation time is about 30 minutes, with 15-20 minutes of cooking time for the rice and eggplant.
Variations
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Vegetarian Version: If you prefer a completely plant-based option, stick to the eggplant filling or try using tofu or mushrooms as the main filling.
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Spicy Miso Eggplant: Add chili paste or chili flakes to the miso eggplant mixture for a spicy kick.
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Protein-Packed: Mix in some cooked chicken, beef, or tofu to the miso eggplant for a protein boost.
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Different Vegetables: Swap out the eggplant for other vegetables like zucchini, sweet potato, or bell peppers for a different flavor profile.
Storage/Reheating
These onigiri can be stored in an airtight container in the refrigerator for up to 2 days. They are best enjoyed cold or at room temperature but can be gently reheated in a microwave if you prefer them warm. When reheating, remove the nori to prevent it from becoming soggy, and wrap it again after heating if desired.
FAQs
1. Can I use regular rice instead of sushi rice?
Yes, you can use short-grain rice or another rice variety, but sushi rice provides the ideal sticky texture needed for making onigiri.
2. Can I use eggplant without miso paste?
Yes, you can sauté the eggplant with soy sauce and other seasonings if you prefer a simpler flavor, though miso paste adds a distinct umami taste.
3. Can I make this recipe gluten-free?
Yes, to make this gluten-free, ensure that your soy sauce is gluten-free or use tamari as a substitute for soy sauce.
4. Can I make these in advance for meal prep?
Definitely! These onigiri can be made ahead and stored in the fridge for a couple of days. Just wrap them in nori right before serving.
5. Can I freeze these onigiri?
While you can freeze the rice and eggplant filling separately, freezing the complete onigiri is not ideal as the nori may lose its texture. It’s best to store the rice and filling and then assemble them fresh when needed.
6. How do I make these vegan?
This recipe is already vegan as long as you use plant-based options for the soy sauce and sesame oil, and omit any non-vegan toppings like sesame seeds (optional).
7. How do I make the rice stickier?
If your rice isn’t sticky enough, you can use a little more rice vinegar or water during the cooking process to achieve the right texture.
8. Can I use other types of miso paste?
Yes, while white miso is mild and sweet, you can use red miso or a mix of both for a more intense flavor, depending on your preference.
9. Can I eat these cold or do they need to be heated?
Onigiri are traditionally served at room temperature or cold, making them an ideal snack for lunchboxes or picnics.
10. Can I add toppings to the onigiri?
Yes, you can sprinkle sesame seeds or even furikake (a Japanese seasoning mix) on top of the onigiri for added flavor.
Conclusion
Miso Eggplant Onigiri is a delicious, nutritious snack or meal that combines the rich, savory flavors of miso-braised eggplant with perfectly seasoned sushi rice and a touch of seaweed. It’s portable, customizable, and simple to make—making it an excellent option for a healthy lunch or on-the-go snack. Whether you’re new to Japanese cuisine or just looking for a satisfying and flavorful dish, these onigiri are sure to become a staple in your kitchen!
Miso Eggplant Onigiri: A Flavorful Japanese Rice Ball Snack
- Total Time: 30 minutes
- Yield: 4-6 onigiri
Description
Miso Eggplant Onigiri combines sweet and savory miso-braised eggplant with perfectly seasoned sushi rice, wrapped in a crisp sheet of seaweed. This portable, nutrient-packed snack is perfect for lunch, a light dinner, or a quick bite on the go. A balanced meal full of flavor, perfect for any occasion.
Ingredients
1 cup sushi rice (or short-grain rice)
1 1/2 cups water (for cooking the rice)
1 tablespoon rice vinegar
1 tablespoon sugar
1/4 teaspoon salt
1 tablespoon vegetable oil
1 medium eggplant, diced
2 tablespoons white miso paste
1 tablespoon soy sauce
1 tablespoon mirin (optional)
1 tablespoon sesame oil
1 teaspoon sesame seeds (optional)
4–6 sheets of nori (seaweed), cut into strips
Instructions
- Rinse the sushi rice under cold water until the water runs clear. In a pot, bring the rice and water to a boil. Once boiling, reduce heat to low, cover, and cook for 10-15 minutes until rice is tender and the water is absorbed. Let the rice cool slightly.
- In a small bowl, mix rice vinegar, sugar, and salt until the sugar dissolves. Stir this mixture into the cooled rice.
- In a pan, heat vegetable oil over medium heat. Add diced eggplant and sauté for 5-7 minutes until softened. Stir in miso paste, soy sauce, and mirin (if using). Cook for an additional 3-5 minutes, stirring occasionally, until eggplant is tender and coated with the sauce. Remove from heat and let it cool.
- Wet your hands to prevent the rice from sticking. Take a small handful of rice and flatten it into a disc. Place a spoonful of the miso eggplant mixture in the center, then close the rice around the filling to form a ball or triangular shape.
- Wrap each rice ball with a strip of nori for extra flavor and texture.
- Serve immediately or refrigerate for later. Optionally, sprinkle sesame seeds on top for added crunch.
Notes
For a vegetarian version, stick to the eggplant or use tofu/mushrooms as the filling.
To make it spicy, add chili paste or chili flakes to the miso eggplant mixture.
If you prefer more protein, add cooked chicken, beef, or tofu to the filling.
These onigiri can be stored in an airtight container in the fridge for up to 2 days. They are best enjoyed cold or at room temperature.
For meal prep, store the rice and eggplant separately and assemble the onigiri fresh when needed.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Category: Snack, Lunch, Dinner
- Method: Stovetop, Assembly
- Cuisine: Japanese
Nutrition
- Serving Size: 1 onigiri
- Calories: 150
- Sugar: 3g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
