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Recipe

Garlic Scallion Japanese Tofu Onigiri with cabbage

JapaneseTofuLunchOnigiriSushiWeeknight MealsJapanDairy FreeVegetarian

Garlic Scallion Japanese Tofu Onigiri with cabbage is an easy Japanese-style recipe made for home cooks. It uses tofu, cabbage, garlic scallion soy sauce, and practical directions by minute, heat level, and cookware.

Yield4 servings
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes

Why this Japanese recipe works

Garlic Scallion Japanese Tofu Onigiri with cabbage is built for home cooks who want Japanese flavor with simple timing, common cookware, and sauces that are easy to find. The recipe uses tofu, cabbage, and garlic scallion soy sauce for a balanced meal that works for dinner, lunch, or meal prep.

Cookware and heat guide

  • Cookware: rice cooker, small bowl, and nonstick skillet
  • Heat: medium-low heat
  • Total time: 30 minutes

Quick answer

Onigiri works best when the rice is warm and lightly seasoned, the filling is not too wet, and the outside is wrapped just before serving. Follow the minute-by-minute steps below, cook the protein to the right temperature, and add the sauce near the end so it coats the food without burning.

More recipes and sauce guides

Find more easy recipes, browse the Japanese recipe category, or start from the Superior Sauce USA homepage. For shopping and sauce comparisons, see soy sauce and rice vinegar or the product guides for Kikkoman Soy Sauce and Marukan Rice Vinegar.

Ingredients

What you need

  • 14 oz extra-firm tofu, pressed and cut into cubes
  • 3 cups warm cooked short-grain rice
  • 2 cups green or red cabbage, thinly sliced
  • 1 tablespoon neutral oil
  • 2 tablespoons Kikkoman soy sauce
  • 1 1/2 tablespoons Marukan rice vinegar
  • 1 teaspoon toasted sesame oil
  • 2 cloves garlic, finely chopped
  • 1 teaspoon sugar, optional
  • 2 scallions, thinly sliced
  • 1 sheet nori, cut into strips, optional
  • 1 teaspoon sesame seeds

Directions

How to make it

  1. Minute 0-5, cutting board and knife: press the tofu, dry it well, and cut it into cubes. Prepare cabbage and keep toppings separate.
  2. Minute 5-8, small bowl: whisk Kikkoman soy sauce, Marukan rice vinegar, sesame oil, 2 cloves garlic, finely chopped, and sugar. Add sweet chili sauce if using it.
  3. Minute 8-10, rice cooker, small bowl, and nonstick skillet: preheat over medium-low heat. Add neutral oil only after the pan is hot.
  4. Minute 10-18, rice cooker, small bowl, and nonstick skillet: brown the tofu on at least two sides. Tofu is ready when the outside is golden and the center is hot.
  5. Minute 18-22, rice cooker, small bowl, and nonstick skillet: add cabbage and cook until hot and crisp-tender, stirring every minute.
  6. Minute 22-26, rice cooker, small bowl, and nonstick skillet: pour in the sauce and toss until the food looks glossy. Lower the heat if the sauce bubbles too fast.
  7. Minute 26-30, serving bowl or plate: shape the rice around the filling with damp hands and wrap with small strips of nori. Taste and add a few drops of rice vinegar if it needs brightness.

Tips

Make it yours

  • Use cooked seafood for everyday sushi-style meals unless you are buying fish specifically labeled for raw sushi use.
  • Season warm rice lightly with rice vinegar so the bowl tastes bright without becoming sour.
  • Keep nori dry until serving so it stays crisp.
  • For meal prep, store sauce and crunchy toppings separately and assemble after reheating.

Where to buy

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