RECIPE : onigiri with roasted sweet potato & shiitake filling

comments 17


this is a recipe from my cookbook !
in the book, there’s a chapter with a japanese inspired buffet, and this onigiri recipe is a part of that chapter. in the book i’ve included two different fillings – these sweet potato and mushroom filled ones, and another recipe for avocado and lemon marinated plum filling.

in these photos i’m serving them with miso soup. i love having something hot to sip on while eating cold dishes. and that gorgeous red and black sesame spice is another cookbook recipe : orange and chili coated sesame seeds to be precise.


onigiri with sweet potato & shiitake filling
about 4 onigiris
200 ml / 0.8 cup sushi rice
about 250 ml / 1 cup water
1 nori sheet
1/3 sweet potato, diced
about 2 shiitake mushrooms, fresh or dried (if dried, soaked for 5-6 in cold water)
0.5 tsp light soy sauce or tamari
1 small garlic clove, finely chopped
salt & pepper

– rinse the rice in a sieve until the water runs clear. place the rice in a bowl and cover with cold water. let sit for 10 mins.
– measure the amount of water specified by the rice package (about 250 ml / 1 cup) in a pot and add the rice. simmer with lid on low heat until the water has absorbed completely, about 15 mins. remove from the heat and let steam under lid for another 15 mins or so. let cool.
– preheat your oven to 225° C / 440° F.
– roast the sweet potato dices with salt and pepper for about 10 mins. flip them oven and roast for another 10 mins or so, until they’re soft and lightly browned.
– remove the stem of the shiitake and slice them. sauté in a bit of water, with garlic and pepper on medium heat for 5-10 mins, until softened. remove from the heat and fold in sweet potato dices and soy sauce.
– moisten your hands with a bit of water. take a handful of rice and softly roll to a ball. use your thumb to make an indentation in the ball and add some of the mushroom mix. make another rice ball, flatten it and place over the indentation of the first ball. roll the onigiri again, and finally form a triangle with your fingers. repeat the procedure until you’ve used all the rice.
– cut the nori sheet into thick strips and split each strip in 2 or 3 pieces (depending on the size of your onigiri). place the nori around the bottom of the onigiri (see images). serve with light soy sauce or tamari.


oh i’m so in the mood for japanese food now !
haven’t made onigiri for ages, it’s on my to do list for the week for sure ^^

you into japanese food guys ?
here are some other recipes you might like
zoodlesoup6 jennymustardsushifilling1c greenteasoup4c

love //jenny

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  1. Oh this looks amazing! I just wish I could eat it.

    I’m not in a good place today. I am supposed to eat such a restrictive diet, even your beautiful recipes don’t fit most of the time. I’m not supposed to eat: Wheat, sugar, starchy veg (like potatoes), mushrooms, soya unless it’s fermented. Since I don’t want animal products either, this leaves very, very little.

    Sorry, hun. Just had to vent. I’ll manage it somehow, it’s just… sometimes I wish it were easier.

    • Hi Sibylle,
      I hope you don’t mind my asking, but why follow such a restrictive diet if you aren’t happy? Wouldn’t it be easier to just minimize the amount of those foods instead of excluding them completely?
      Again, I hope you don’t mind my two cents.

    • jennymustard

      hey love, sorry to hear you’re feeling a bit down !
      allergies ?
      you know, my thought is that when you have a very restricted diet it’s important to try to see it as a challenge, instead of giving up. i know that might sometimes be difficult, but a lot of the joy i find in the kitchen is when i have limited ingredients and try to create magic with what i have. it’s when i’m at my most creative. so i’m hoping to send some positivity your way – to see recipes more as inspiration and make them your own with ingredients that you feel good eating.
      sending warm thoughts :)

    • Thank you, Jenny <3 You are absolutely right, it's a challenge rather than a burden, and most of the time I manage to see it this way. It's just sometimes, I see a beautiful recipe, and then it says "mushrooms" or "tofu" etc and then it really gets on my nerves that I can't or rather, shouldn't, eat these things.
      You see, I *can* eat them. I have mild intolerances but most of all, a very severe case of Candida that doesn't respond to either pharmaceutical or natural/alternative treatments (I had an eating disorder up to my mid twenties and I did a lot of damage to my body back then). Through trial and error, and elimination process, I've found which foods make the Candida worse and which make it less severe, but I'm finding it hard to stick to it all the time. So if I eat stuff that doesn't do me good, I will feel crap and get thrush. It doesn't kill me but it's awful.
      Most of the time, I manage to focus on what I can eat and not what I can't (hey, I'm a Coach after all! hehe) but sometimes it just gets to me.
      Much love! x

  2. After checking all of your posts, Finally I decided to leave a comment. It is not about this particular recipe , it is about you! I wanted to tell you that you inspired in so many ways! Firstly, I want to say that I find your eyes absolutely gorgeous. I love the way you do your makeup, it suits them very well. Secondly, I am planning on going complete vegetarian soon (My mom still forces me to eat them fish), and I am very motivated by all your recipes and vegan posts. Third, I love to read your columns. I feel like we are on the same wave thoughtwise. I have been always fascinated by minimalism And I finally found courage to really start changing something, making a step towards being mininalistic. Finally, I just love your posts related to David! You put so much love in them, I can sense that through the screen of my phone. Keep up the good work!


    • jennymustard

      wow this just made my day !
      what an incredibly sweet and heartfelt comment, i’m seriously touched :)
      wish you best of luck with going veggie and with embracing the minimalist lifestyle – i’m here if you need me !

  3. I am reminded of going on picnics in Japan, just by looking at these! Is the sesame seed coating recipe on your website? I would love to make it! I suppose I can do some guessing and try to make it myself. :P Thank you for posting vegan Japanese inspired food! Until now, I’ve found it hard to come up with a compelling recipe because many Japanese ingredients are not in my area. Have a wonderful day!!


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