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by Nadine Horn and Jörg Mayer

Break out your grill (or grill pan), because these flavorful, fun Japanese specialties—from VBQ: The Ultimate Vegan Barbecue Cookbook by Nadine Horn and Jörg Mayer—are about to become your new favorite side dish at the cookout.

For the Japanese-style barbecue sauce: ¾ cup barbecue sauce 2½ tablespoons dark soy sauce 2½ tablespoons rice vinegar 2 tablespoons light soy sauce 1½ teaspoons toasted sesame oil For the onigiri: ¾ cup sushi rice 1 tablespoon rice vinegar 1 teaspoon agave nectar ¾ teaspoon salt 1 tablespoon black sesame seeds ¼ sheet nori seaweed, finely chopped 1 tablespoon finely chopped fresh parsley

Photo credit: Nadine Horn and Jörg Mayer

JUST LAUNCHED! Get our 10 Easy Vegan Summer Meals recipe book as a FREE instant download.

JUST LAUNCHED! Get our 10 Easy Vegan Summer Meals recipe book as a FREE instant download.

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