If you've ever been intrigued by Japan’s convenience store chain onigiri, especially the legendary Lawson Akumaonigiri, you're in for a treat! This devil’s rice ball is a spicy, savory, and crispy twist on the traditional Japanese rice ball, but now in a completely vegan version.
Inspired by the devil's onigiri copycat recipe, our Vegan Breakfast Akuma Onigiri takes everything you love about the original and adds a morning-friendly, plant-based twist. We’re talking smoky vegan bacon, fluffy tofu scramble, and crispy panko breadcrumbs, all wrapped in Nishiki Japanese rice and finished with a hint of umami-packed soy sauce.
This recreation of a famous rice ball is perfect for a quick lunch, meal prep, or even a fun weekend cooking project. Plus, it’s easy enough to whip up with a few simple steps—perfect for your next TikTok make video!
Why You'll Love This Vegan Akuma Onigiri
- 🔥 Spicy & Savory: The flavor of Akuma comes from a blend of umami-rich soy sauce, smoky vegan bacon, and spicy seasonings.
- 🍙 Crispy Outside, Fluffy Inside: Coated in panko breadcrumbs and pan-fried for that crispy yaki onigiritexture.
- 🌱 100% Vegan: No eggs or dairy—just plant-based goodness.
- ⏱️ Great for Meal Prep: Make a batch ahead of time for an easy quick lunch or grab-and-go breakfast.
- 🎌 Japanese Convenience Store Style: A recreation of a famous rice ball you’d find in Japanese convenience stores.
Other Japanese Recipes 🇯🇵
- Japanese Tofu Steak Recipe
- Bachan's Japanese Barbecue Tofu Tagliatelle Recipe
- Easy Vegan Japanese Curry With Fonio Recipe
- Quick Vegan Japanese Rice
Ingredients
For the Rice Base:
- 2 cups Nishiki Japanese rice – The best sticky rice for forming the perfect onigiri rice ball.
- 2 cups water – For cooking the rice to fluffy perfection.
- 1 tablespoon rice vinegar – Adds a mild tang and enhances the overall flavor.
- 1 teaspoon sesame oil – A touch of nuttiness to balance the richness.
- 1 teaspoon soy sauce – For an extra umami boost.
For the Filling:
- ½ block firm tofu – Crumbled and cooked into a delicious tofu scramble.
- ½ teaspoon turmeric – Adds a golden hue and an earthy depth.
- 1 tablespoon soy sauce – Infuses the tofu with savory goodness.
- ½ cup vegan bacon – Provides that smoky, salty contrast.
- ½ teaspoon black pepper & chili flakes – The devil’s rice ball needs a little heat!
For the Crispy Coating:
- ¼ cup panko breadcrumbs – For that signature crunch.
- 1 tablespoon tempura batter mix – Helps create a light, crispy crust.
- 1 tablespoon water – To mix with the tempura batter.
For Wrapping & Serving:
- 1 nori sheet – The classic seaweed wrap for that authentic Japanese rice balls experience.
- 1 tablespoon wakame flakes – Adds a touch of oceanic umami.
How to Make Vegan Breakfast Akuma Onigiri
- Cook the Rice – Rinse the Nishiki Japanese rice, then cook it with cups water until fluffy. Mix in rice vinegar, sesame oil, and soy sauce while still room temperature. Let it cool slightly.
- Prepare the Tofu Scramble – Crumble the tofu into a pan. Add turmeric, soy sauce, and black pepper. Stir-fry for 5 minutes.
- Cook the Vegan Bacon – Pan-fry the vegan bacon until crispy. Chop into small pieces.
- Assemble the Onigiri – With wet hands, take a scoop of rice and flatten it into a disk. Add tofu scramble and bacon in the center, then seal with more rice, forming a devil’s rice ball.
- (OPTIONAL) Coat and Fry – Dip the onigiri in a tempura batter (water + mix), then coat in panko breadcrumbs. Pan-fry until golden brown.
- (OPTIONAL)Wrap & Serve – Cut the nori sheet into strips and wrap around each onigiri rice ball. Sprinkle with wakame flakes.
Variations & Substitutions
- Gluten-Free? Use gluten-free soy sauce and skip the tempura batter.
- No Vegan Bacon? Try smoked tempeh or mushrooms.
- Want it Spicier? Add more chili flakes or drizzle with sriracha.
- Extra Crunch? Double-coat in panko breadcrumbs for the best taste.
Frequently Asked Questions (FAQs)
Q: Can I make this ahead of time?
A: Yes! Store in an airtight container in a special room (fridge) for up to 3 days.
Q: Can I air-fry instead of pan-frying?
A: Absolutely! Air-fry at 375°F for 8-10 minutes, flipping halfway.
Q: Do I need a rice cooker?
A: No, but it helps! You can cook Japanese rice on the stovetop using a cups water ratio of 1:1.
Q: What’s the difference between this and other onigiri?
A: This devil’s onigiri copycat recipe has a crispy coating, unlike regular onigiri.
Q: What’s the best way to keep my onigiri from falling apart?
A: Make sure your hands are slightly wet hands when shaping, and press firmly.
Top Tip: Make It Extra Crispy!
For the best taste, freeze your onigiri for 10 minutes before frying. This helps the tempura batter stick better for extra crunch.
Final Thoughts: The Ultimate Vegan Onigiri Experience
This Vegan Breakfast Akuma Onigiri is a warm delicious way to start your morning with bold flavors, crispy textures, and a quick lunch option you’ll want to make again and again. Whether you’re a fan of Japanese rice balls, looking for a recreation of a famous rice ball, or just want to try something new, this recipe is a must-try.
Now, grab your ingredients, roll up your sleeves, and enjoy this devil’s rice ball—because breakfast just got a whole lot more exciting!
Vegan Breakfast Lawson's Akuma Onigiri Recipe
Ingredients
- For the Rice Base:
- 2 cups Nishiki Japanese rice – The best sticky rice for forming the perfect onigiri rice ball.
- 2 cups water – For cooking the rice to fluffy perfection.
- 1 tablespoon rice vinegar – Adds a mild tang and enhances the overall flavor.
- 1 teaspoon sesame oil – A touch of nuttiness to balance the richness.
- 1 teaspoon soy sauce – For an extra umami boost.
- For the Filling:
- ½ block firm tofu – Crumbled and cooked into a delicious tofu scramble.
- ½ teaspoon turmeric – Adds a golden hue and an earthy depth.
- 1 tablespoon soy sauce – Infuses the tofu with savory goodness.
- ½ cup vegan bacon – Provides that smoky salty contrast.
- ½ teaspoon black pepper & chili flakes – The devil’s rice ball needs a little heat!
- OPTIONAL For the Crispy Coating:
- ¼ cup panko breadcrumbs – For that signature crunch.
- 1 tablespoon tempura batter mix – Helps create a light crispy crust.
- 1 tablespoon water – To mix with the tempura batter.
- OPTIONAL For Wrapping & Serving:
- 1 nori sheet – The classic seaweed wrap for that authentic Japanese rice balls experience.
- 1 tablespoon wakame flakes – Adds a touch of oceanic umami.
Instructions
- Cook the Rice – Rinse the Nishiki Japanese rice, then cook it with cups water until fluffy. Mix in rice vinegar, sesame oil, and soy sauce while still room temperature. Let it cool slightly.
- Prepare the Tofu Scramble – Crumble the tofu into a pan. Add turmeric, soy sauce, and black pepper. Stir-fry for 5 minutes.
- Cook the Vegan Bacon – Pan-fry the vegan bacon until crispy. Chop into small pieces.
- Assemble the Onigiri – With wet hands, take a scoop of rice and flatten it into a disk. Add tofu scramble and bacon in the center, then seal with more rice, forming a devil’s rice ball.
- OPTIONAL Coat and Fry – Dip the onigiri in a tempura batter (water + mix), then coat in panko breadcrumbs. Pan-fry until golden brown.
- OPTIONAL Wrap & Serve – Cut the nori sheet into strips and wrap around each onigiri rice ball. Sprinkle with wakame flakes.
