Tuna-Style Onigiri (Veg)

About this recipe

Mashed chickpeas might seem like an odd substitute for tuna, but their creamy centre and slightly earthy flavour mimic that savoury, umami-forward quality once they're mixed with mayo and soy. The trick is cooking the chickpeas until they're tender enough to mash but not so soft they turn to paste; they should still hold a hint of shape even when crushed with a fork. This gives the filling texture and a subtle bite that plain tuna salad often lacks. The hero ingredients are canned or cooked chickpeas mixed with Kewpie mayo (or vegan mayo for a plant-based version) and soy sauce, which together create an umami punch that tastes deeply savoury. Rice vinegar and white pepper add brightness without heat, while a scattering of fresh spring onion provides sharpness. Short-grain rice, sticky and slightly sweet, holds the triangle shape and provides ballast for the rich filling. Nori wrapping adds a briny, almost mineral note that focuses everything. Shaping onigiri is easier than it seems once you understand the technique. Wet your hands with salted water (this prevents sticking), scoop rice into your palm, form a loose triangle, press a small divot in the centre, fill it generously with the chickpea mixture, then seal it with more rice and firm pressure. The whole process should take under a minute per onigiri. Beginners often squeeze too hard, compacting the rice into a dense, hard ball; press gently but firmly, letting the shape emerge naturally. Eat onigiri immediately after shaping, while the rice is still warm and the nori wrapper is crisp. They're famously portable and ideal for lunchboxes, staying fresh for up to eight hours without refrigeration. Store any extras in an airtight container in the fridge for up to two days; reheat gently in the microwave if you prefer warm rice. The filling can be made ahead and kept refrigerated for up to three days.