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Rainbow Onigiri with a Coconut Curried Pea Filling

Course Main Dish, Side Dish
Cuisine Asian, Indigo, Vegan
Servings 12 small onigiri



  • 1 cup peas
  • 1 onion chopped
  • 4 cloves garlic minced
  • 2 tsp garam masala
  • 1 tbsp gochugaru
  • 100 ml coconut cream
  • 1 pinch sugar
  • 1/2 cup water


  • 2 cups cooked sushi rice
  • 2 tbsp sesame oil
  • 2 tbsp sugar
  • seasoning of choice try furikake



  • sauté the onions and garlic with a pinch of salt for about 3 minutes. Now add the garam masala, gochugaru, sugar and peas, also add about half a cup of water and the coconut cream. Cook it for another 7 minutes or so until the sauce becomes thick.
  • Once the mixture cooled down add it to a blender or mash it until you get a thick and chunky sauce, leave some texture. Keep in mind that the filling should be quite thick, otherwise it will spill out of the onigiri.


  • You can make them by hand by wetting your hand and taking some rice, making a well to put the filling and then closing it to encase the filling within the rice and shaping the ball into a triangle. But to make things a bit easier I used a triangle mold so I could pieces of coloured rice piece by piece. When I used half of the rice I added a teaspoon of the filling and topped it with the other half of the rice, now press it down tightly so the rice will stick together. Enjoy.