Spring Pea Onigiri
Learn how to make Spring Pea Onigiri, a fresh and flavorful Japanese rice ball perfect for spring! This easy recipe combines sweet peas, seasoned rice, and vegan scrambled egg for a delicious snack or lunch.
Spring Pea Onigiri
I love this fresh, vibrant take on classic onigiri (Japanese rice balls). These Spring Pea Onigiri are packed with tender spring peas, furikake, scallions, and vegan scrambled egg. Once you have your rice prepared, they come together very easily as these are mixed-style rice balls where the ingredients are folded directly into the rice rather than tucked inside. They make for a delightful snack or light meal, pairing beautifully with pickles or a warm bowl of miso soup.
While sweet peas are my favorite for this, you can also use asparagus that is so nice and wonderfully delicious in the spring. Select thin stalks and chop them into small, pea-sized lengths.
Looking to learn more about onigiri? Check out my Ultimate Onigiri Guide for a deep dive into everything onigiri from styles, fillings, and techniques.
Want more recipes and techniques?
Subscribe to Dear Sensei for weekly stories, recipes, and culinary insights, or check out my
About the Author
Marisa Baggett
Hi! I’m Marisa, a sushi chef, storyteller, and plant-based recipe creator. My passion is reimagining Japanese flavors through a plant-based lens while sharing the stories behind the food. Whether you’re here for a quick recipe or a deep dive into culinary creativity, I hope you leave inspired!
Spring Pea Onigiri
Makes: about 4 Onigiri
These Spring Pea Onigiri are packed with tender spring peas, furikake, scallions, and vegan scrambled egg. Once you have your rice prepared, they come together very easily as these are mixed-style rice balls where the ingredients are folded directly into the rice rather than tucked inside.
Quick tip: Blot away any excess moisture from the peas to help your onigiri hold their shape and stay perfectly packed.
Ingredients:
1 cup uncooked short-grain rice
1 cup + 2 tablespoons water
¼ cup cooked spring peas
2 tablespoons chopped scallions
2 tablespoons furikake
⅓ cup vegan scrambled egg, crumbled
½ teaspoon fine sea salt (or to taste)
2 sheets nori, cut into strips (optional, for wrapping)
Instructions:
Cook the Rice
Rinse the rice: Place the rice in a bowl and rinse under cold water, stirring gently with your hand. Drain and repeat 2-3 times until the water runs mostly clear.
Measure the water: Add 1 cup + 2 tablespoons water to 1 cup of rice.
Cook the rice:
Rice Cooker: Cook according to the machine’s settings.
Stovetop: Bring to a boil, reduce heat to low, cover, and cook for 15 minutes. Turn off the heat and let steam for 10 minutes before opening the lid.
Fluff & cool: Gently fluff the rice and let it cool slightly. Warm rice is easiest to shape, but avoid handling it while it’s too hot.
Mix the Ingredients
In a large bowl, combine the cooked rice with spring peas, scallions, furikake, and vegan scrambled egg.
Sprinkle with sea salt and gently mix until evenly incorporated.
Shape the Onigiri
With a mold: Lightly dampen the onigiri mold and press the rice mixture inside. Press gently but firmly, then release.
By hand: Wet your hands slightly and rub with a pinch of salt. Take a portion of rice and shape it into a triangle or ball by pressing gently between your palms.
4. Add Nori & Serve
If using nori, wrap a strip around the bottom of each onigiri.
Serve immediately or store as recommended below.
Storage & Reheating
Best eaten the day they are made for optimal texture.
If refrigerating for a few hours, cover with a damp kitchen towel to prevent drying out.
Freezing: Wrap onigiri individually (without nori) and freeze for up to 2 months.
Reheating: Microwave directly from frozen until warm, about 1 - 2 minutes. If needed, add 15 second intervals until warmed through.
Try This!
If you enjoyed this Spring Pea Onigiri, try these next:
Join Dear Sensei for more delicious deep dives into Japanese flavors, sushi secrets, and the stories behind every bite.
