If you love onigiri but want a plant-based, flavour-packed twist, these Spicy Chickpea ‘Tuna’ Sushi Balls are about to be your new favourite snack! Think of them as sushi meets spicy tuna rolls – only completely vegan. A creamy, sriracha-spiked chickpea filling takes centre stage, wrapped in perfectly seasoned sushi rice and finished with a coating of toasted sesame seeds or seaweed for that extra crunch.
They’re easy to make, fun to eat, and perfect for meal prep, lunchboxes, or a quick savoury bite. Plus, no rolling skills required – just shape, dip, and enjoy!
What are Spicy Chickpea ‘Tuna’ Sushi Balls?
These sushi-inspired rice balls are a plant-based twist on traditional onigiri. They feature a creamy, spicy chickpea filling (similar to spicy tuna) wrapped in sushi rice and coated with toasted sesame seeds or seaweed – whatever you fancy! They’re packed with flavour, easy to make, and perfect for meal prep or snacking! And, in my opinion – far easier to make than traditional sushi rolls.
What does the chickpea filling taste like?
The filling is creamy, slightly spicy, and savoury, with a hint of umami. It’s made with mashed chickpeas, vegan mayo, sriracha, and a bunch of seasonings to mimic the texture and flavour of spicy tuna, without the fish!
What ingredients do I need for these sushi balls?
Here’s what you’ll need:
- For the filling: Chickpeas, vegan mayo, sriracha, soy sauce or tamari sauce, rice wine vinegar, onion powder, garlic powder, old bay seasoning (or celery salt if you don’t have this) and dijon mustard.
- For the rice balls: Sushi rice, rice wine vinegar, a pinch of monk fruit sugar, and salt.
- For coating: Toasted sesame seeds, nori strips, or furikake for extra umami.
Can I make these without sushi rice?
Sushi rice works best because of its sticky texture, which holds the rice balls together. However, if you don’t have sushi rice, you can try short-grain rice or even brown rice with a bit of extra moisture to help it stick.
How do I shape the sushi balls?
Once the rice is cool enough to handle, take a scoop, flatten it slightly, add a spoonful of the chickpea filling, then gently shape it into a ball with your hands. Wetting your hands with water helps prevent sticking or use cling wrap to shape the balls without getting your hands messy.
Can I make these ahead of time?
Yes! These are great for meal prep. Prepare and store them in the fridge, but note that the rice may harden slightly. Let them sit at room temperature for 10–15 minutes before eating for the best texture.
What can I serve with these sushi balls?
Pair them with:
- Soy sauce or tamari for dipping
- Spicy mayo (vegan mayo + sriracha)
- Pickled ginger and wasabi for a sushi-like experience
More recipes you might like
Vegan Pad See Ew
Easy Veggie Fried Rice
Rice Paper Sushi Rolls
Cheung Fun (Steamed Rice Noodle Rolls)
Crispy Dumpling Skirt
Spicy Chickpea ‘Tuna’ Sushi Balls
8
20
20
40
These Spicy Chickpea ‘Tuna’ Sushi Balls are a plant-based twist on onigiri, featuring a creamy, sriracha-spiked chickpea filling wrapped in perfectly seasoned sushi rice. Coated in toasted sesame seeds or seaweed, they’re the perfect bite-sized balance of heat, umami, and texture!
Ingredients
- Sushi Rice
2 cups Sushi Rice
1.5 cups Water
1 tbsp Rice Wine Vinegar
1 tsp Monk Fruit Sugar
1/2 tsp Salt
- Spicy Chickpea ‘Tuna’ Filling
400 grams Chickpeas
2 tbsp Vegan Mayonnaise (or homemade version – see note)
1 tbsp Siracha
1 tsp Soy Sauce or Tamari Sauce
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1 tsp Rice Wine Vinegar
1/2 tsp Old Bay Seasoning
1/2 tsp Dijon Mustard
1 tsp Salt
- Coating and Serving
Toasted Sesame Seeds
Crushed Nori or Furikake
Soy Sauce or Tamari (for dipping)
Extra Sriracha or Spicy Mayo
Directions
- Cook the Sushi Rice
- Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
- Add the rinsed rice and water to a pot. Bring to a boil, then reduce heat to low, cover, and let simmer for 10-12 minutes.
- Turn off the heat and let the rice sit, covered, for another 10 minutes to steam.
- In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice. Let cool to room temperature.
- Make the Spicy Chickpea ‘Tuna’ Filling
- Mash the chickpeas with a fork or potato masher, leaving some texture.
- Stir in all the seasonings and mix together.
- Assemble the Sushi Balls
- Wet your hands with water or use cling wrap (to prevent sticking) and take about 2 tbsp of sushi rice in your palm. Flatten it slightly.
- Add 1 tsp of the spicy chickpea filling to the centre.
- Gently shape the rice around the filling, forming a ball. Press lightly to hold it together.
- Roll the sushi ball in toasted sesame seeds, crushed nori, or furikake for extra flavour.
- Serve and Enjoy
- Serve immediately with soy sauce, tamari, or spicy mayo for dipping.
Notes
- If you’re avoiding store-bought vegan mayonnaise you can create your own by blending soaked cashews, silken tofu, coconut yoghurt, lemon juice, dijon mustard and salt
- You can add more veggies inside the chickpea tuna sushi balls like avocado or cucumber to add some extra nutrients and flavours
