Vegan Breakfast Lawson's Akuma Onigiri Recipe
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.
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.