Sesame-Miso Tempeh Onigiri with Steamed Edamame

These portable rice balls take the humble onigiri and load it with quiet umami power. Crumbled tempeh is pan-seared until golden, then glazed with a savory-sweet miso-sesame sauce that soaks into every nook and cranny. The tempeh is folded right into the body of sticky brown rice before each ball is hand-pressed and wrapped in a crisp strip of toasted nori, giving you a satisfying bite with contrasting textures in every mouthful. Served alongside a simple bowl of steamed edamame finished with flaky sea salt, this is a complete, protein-packed vegan lunch that travels well for work, school, or a picnic. The combination of fermented miso and tempeh brings natural depth of flavor without needing any animal products, while sesame seeds and toasted sesame oil add nutty richness. It's a make-ahead friendly recipe — the onigiri keep well wrapped at room temperature for a few hours or refrigerated for up to two days, making them an excellent meal-prep option for busy weeks.

Ingredients

• 2 cupsShort-grain brown rice, uncooked, rinsed
• 2.5 cupswater, for cooking rice
• 8 ozTempeh, crumbled
• 2 tbspWhite miso paste
• 1 tbsptoasted sesame oil
• 1 tbspmaple syrup
• 1 tbspsoy sauce, or tamari for gluten-free
• 1 tsprice vinegar
• 2 tbspwater, to thin sauce
• 1 tbspNeutral cooking oil, for pan-searing tempeh
• 2 tbspToasted sesame seeds, plus extra for garnish
• 4 sheetsNori sheets, cut into strips
• 1 tbsprice vinegar, for seasoning rice
• 0.5 tspsalt, for rice
• 2 cupsFrozen edamame in pods
• 1 tspflaky sea salt, for edamame

Method

1. Rinse the brown rice under cold water until the water runs mostly clear. Combine rice and water in the saucepan, bring to a boil, then cover and reduce heat to low. Simmer until tender and water is absorbed. 40:00
2. Remove rice from heat and let it rest, covered, for 10 minutes. Then fluff with a fork and stir in rice vinegar and salt. Transfer to the mixing bowl to cool slightly. 10:00
3. While the rice cooks, whisk together the miso paste, sesame oil, maple syrup, soy sauce, rice vinegar, and water in the small bowl until smooth.
4. Heat the neutral oil in the nonstick skillet over medium heat. Add the crumbled tempeh and sauté until golden and lightly crisp on the edges. 8:00
5. Pour the miso-sesame sauce over the tempeh and stir to coat evenly. Cook, stirring frequently, until the sauce thickens and clings to the tempeh. Stir in the sesame seeds and remove from heat to cool slightly. 3:00
6. Fold the cooled miso tempeh mixture into the seasoned rice until evenly distributed throughout.
7. Wet your hands with a little water to prevent sticking, scoop about 1/2 cup of the rice mixture, and firmly press and shape it into a triangle or round ball. Repeat with remaining rice mixture.
8. Wrap a strip of toasted nori around the base of each onigiri and sprinkle with extra sesame seeds if desired.
9. Set up the steamer basket over simmering water in the saucepan, add the edamame pods, cover, and steam until bright green and tender. 5:00
10. Toss the steamed edamame with flaky sea salt and serve alongside the onigiri.