I’ll show you how to make a vegan rice ball recipe in 8 mins! I make Korean vegan rice balls all the time and can’t wait to share my vegan rice ball recipe using chickpea salad, similar to traditional tuna salad, but for a tasty vegan rice ball!
All you need is chickpeas, vegan mayonnaise, dijon mustard, garlic powder, cooked rice, sesame oil, sesame seeds and seaweed to make tasty rice balls!
Recipe for Vegan Rice Ball
Rice balls are a super easy recipe to make, using simple and affordable ingredients. By making an easy chickpea salad mixed with vegan mayo and a few other ingredients, we can make a delicious filling for a vegan rice ball.
The creamy chickpea tuna salad, filled in a savoury and slightly salty rice ball and rolled around in roasted seaweed, makes this dish absolutely satisfying and delicious.
For this recipe, you will want to use short or medium-grain white rice or sushi rice because this type of rice is more starchy and sticky and easy to form into a ball that will stay in shape. I don’t recommend using any other type of rice, as it can easily break apart.
Roasted seaweed is commonly used in Korean cooking and often found in many Korean households. You can purchase roasted seaweed in your local Asian supermarket.
Related Recipe: Vegetable Jumeokbap (Rice Balls)
Ingredients
- Cooked Rice
- Chickpeas
- Vegan mayonnaise
- Dijon mustard
- Garlic Powder
- Kelp powder / granules (optional)
- Sesame Oil
- Salt
- Roasted Seaweed
The recipe is gluten-free, vegan, egg-free, nut-free and soy-free.
How To Make Rice Balls (Vegan)
To prepare your vegan rice balls, start by mashing the chickpeas in a bowl, using a fork.
Add in vegan mayo, garlic powder, kelp granules (for the seafood-y taste – optional), dijon mustard, and salt & pepper. Mix everything well.
In a bowl, add cooked short or medium grain white rice or sushi rice, sesame oil and salt and mix well. Taste and adjust any seasonings as needed.
Wearing food prep gloves, take about 1/3 cup of the rice mixture into one hand and flatten it slightly, creating a small indent in the middle.
Add around 1 tbsp of the chickpea salad mixture in the indent and carefully close up the rice ball using your fingers.
Crumble up roasted seaweed on a plate into small pieces and roll the rice ball to cover the outside with some seaweed to add extra flavour.
Repeat with the rest of the rice and chickpea salad.
Enjoy as a snack or meal!
VEGAN RICE BALL
Equipment
- 1 Mixing Bowl
- 1 Plate
- 1 Fork
- 1 Food Prep Gloves easier to make rice balls with
Ingredients
- 1.5 cup Cooked white rice cooked white short/medium grain or sushi rice
- 1/2 cup Chickpeas canned or cooked, rinsed & drained
- 1 tbsp Vegan mayonnaise
- 1 tsp Dijon Mustard
- 1/4 tsp Garlic Powder
- 1/8 tsp Kelp powder optional, or kelp granules
- 1.5 tsp Sesame Oil Roasted
- 1/8 tsp Salt more if desired
- 1 Seaweed package seasoned roasted seaweed or noir (optional but recommended)
Instructions
- To prepare your vegan rice balls, start by mashing the chickpeas in a bowl, using a fork.
- Add in vegan mayo, garlic powder, kelp granules (for the seafood-y taste – optional), dijon mustard, and salt & pepper. Mix everything well.
- In a bowl, add cooked short or medium grain white rice or sushi rice, sesame oil and salt and mix well. Taste and adjust any seasonings as needed.
- Wearing food prep gloves, take about 1/3 cup of the rice mixture into one hand and flatten it slightly, creating a small indent in the middle.
- Add around 1 tbsp of the chickpea salad mixture in the indent and carefully close up the rice ball using your fingers.
- Crumble up roasted seaweed on a plate into small pieces and roll the rice ball to cover the outside with some seaweed to add extra flavour.
- Repeat with the rest of the rice and chickpea salad. Enjoy as a snack or meal!
Nutrition
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