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. Crispy on the outside and soft inside, they offer a perfect balance of textures and tastes that everyone will love.

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 rinsing process three more times. Pour the rinsed rice back into the saucepan and add 1 cup of water.
2. Step 2: Place the saucepan on low to medium heat and bring to a boil. Once boiling, reduce heat to low, cover with a lid, and simmer for 10 minutes. Turn off the heat and set the rice aside to finish cooking.
3. Step 3: While the rice cooks, grate the extra firm tofu using a cheese grater.
4. Step 4: Heat a drizzle of oil in a frying pan over medium heat. Add the grated tofu and stir fry for a few minutes until it starts to soften.
5. Step 5: In a small bowl, combine light soy sauce, chopped basil, gochugaru flakes, lime juice, sugar, minced garlic, and sesame oil. Mix well to create the sauce.
6. Step 6: Pour the sauce into the frying pan with tofu. Continue stir frying for a few more minutes until the tofu turns a golden brown color.
7. Step 7: Remove the tofu from heat and transfer it into a large bowl with the cooked rice.
8. Step 8: Once the mixture is cool enough to handle, form balls by taking a handful of the rice and tofu mixture and gently pressing it into shape 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 to serve warm.
11. Step 11: Place the rice balls onto a plate and drizzle with vegan mayonnaise. Sprinkle with chopped spring onion and extra sesame seeds if desired. Serve and enjoy!

Tips & Variations

• For extra flavor, add a pinch of seaweed flakes to the rice before forming the balls.
• Use different herbs like cilantro or mint if basil isn’t available.
• To make them gluten-free, swap light soy sauce for tamari.
• If you like a spicier kick, increase the amount of gochugaru flakes or add a dash of sriracha to the tofu sauce.

Storage

Store extra rice balls in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on a skillet to warm through. They also freeze well—simply wrap individually and thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice?

Short grain rice is best for its sticky texture, which helps the balls hold together. However, medium grain rice can work in a pinch. Long grain rice is less sticky and may not hold shape as well.

Can I make these rice balls ahead of time?

Yes, you can prepare the mixture and form the balls in advance. Store them in the fridge and add the vegan mayonnaise and garnishes just before serving for the best texture.

The BEST Vegan Rice Balls Recipe

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★★★★★

4.9 from 63 reviews

These vegan rice balls are a delightful and flavorful snack combining perfectly cooked sushi rice with savory, golden brown tofu infused with spicy and tangy seasonings. Inspired by Japanese flavors and made with simple plant-based ingredients, they are easy to prepare and perfect as a healthy snack or appetizer.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 8–10 rice balls 1x
• Category: Snack
• Method: Stovetop
• Cuisine: 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
• 1 tbsp sesame oil (for frying)

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 & Serving

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

Instructions

1. Prepare the Rice: Place 1 cup of short grain rice into a saucepan and rinse under cold water. Drain and repeat rinsing three more times to remove excess starch. Return the rinsed rice to the saucepan and add 1 cup of water.
2. Cook the Rice: Set the saucepan over low to medium heat. Once the water starts boiling, reduce the heat to low and cover with a lid. Let the rice simmer undisturbed for 10 minutes, then turn off the heat and let it sit to finish cooking and cool slightly.
3. Grate the Tofu: While the rice cooks, grate the extra firm tofu block using a cheese grater to create a rice-like texture.
4. Fry the Tofu: Heat a frying pan over medium heat and add a drizzle of oil. Add the grated tofu and stir fry for a few minutes until it starts to firm and cook through.
5. Prepare the Sauce: In a small bowl, mix together light soy sauce, finely chopped fresh basil, gochugaru flakes, lime juice, sugar, minced garlic, and sesame oil until well combined.
6. Combine Sauce and Tofu: Pour the sauce into the frying pan with the tofu. Continue frying and stirring for a few more minutes until the tofu absorbs the flavors and turns a lovely golden brown.
7. Mix Tofu with Rice: Remove the tofu from heat and transfer it to a large bowl. Add the cooked rice and mix well to combine the tofu and rice evenly.
8. Form Rice Balls: Once the mixture has cooled enough to handle, take a handful of the rice and tofu mixture and firmly shape it into a ball by pressing it between your palms.
9. Add Seasoning: Toss each rice ball in furikake seasoning for added flavor and texture. If unavailable, use sesame seeds or leave plain.
10. Serve: Arrange the rice balls on a plate, drizzle with vegan mayonnaise, and garnish with finely chopped spring onion and optional sesame seeds. Enjoy warm or at room temperature.

Notes

• Use short grain sushi rice for the best sticky texture that holds the rice balls together.
• If you don’t have a cheese grater for tofu, you can crumble it finely with your hands.
• Gochugaru flakes add a spicy, smoky flavor; adjust the amount based on your spice preference.
• Furikake seasoning is optional but adds traditional umami flavor and crunch.
• These rice balls can be reheated gently in a microwave or on a pan before serving.
• Store leftovers in the refrigerator for up to 2 days in an airtight container.

Keywords: vegan rice balls, tofu rice balls, Japanese vegan snack, sushi rice recipe, plant-based snacks, easy vegan appetizer