In a small saucepan, combine the rice with 1 cup water. Bring to a boil, cover, and reduce the heat to low. Simmer until the rice is tender and all of the water has been absorbed, about 15 to 20 minutes. Once cooked, uncover the rice to let it cool slightly.

Peel the shallot, carrot, and ginger. Roughly chop everything and add to a blender along with the tamari, rice wine vinegar, 3 tbsp vegetable oil, and 2 tbsp water. Blend the carrot ginger dressing on high until smooth and season to taste with salt.

Rinse, trim, and chop the snap peas. In a large bowl, combine both the daikon radish, red and napa cabbage, edamame, snap peas and toss with half of the carrot ginger dressing. Set the cabbage salad aside to marinate. In a small bowl, mix the miso paste with the vegan butter.

To form the onigiri, take a piece of plastic wrap and lay it over your hand. Scoop one quarter of the cooked rice into your palm and twist the plastic up around it to form a little rice packet. Gently press the rice it into a triangle shape and then remove the plastic. Repeat to make 4 onigiri total.

Place a medium nonstick skillet over medium-high heat. Add 1 tbsp vegetable oil. Once the oil is hot, add the onigiri to the skillet and cook until lightly browned on one side, about 3 to 5 minutes. Remove the onigiri from the pan and brush all sides evenly with the miso butter.

Split the edamame cabbage salad between your plates. Top with the yaki onigiri, sprinkle with sesame seeds, and serve with the remaining carrot ginger dressing on the side. Itadakimasu!