Dairy-Free Classic Japanese Onigiri
Discover the delight of **Dairy-Free Classic Japanese Onigiri**, a versatile and iconic Japanese snack that's as beautiful as it is delicious. Made with perfectly seasoned short-grain sushi rice, this recipe guides you through creating tender, hand-shaped rice balls filled with traditional umeboshi (pickled plums) or savory tuna. Wrapped in salty nori seaweed and optionally sprinkled with nutty sesame seeds, these onigiri are naturally dairy-free, making them perfect for those with dietary restrictions. With just a few simple ingredients like rice vinegar, salt, and sugar, you’ll achieve that balanced umami flavor that defines authentic Japanese cuisine. Whether you're packing them for lunch, enjoying one as a quick snack, or serving them as a party appetizer, these onigiri are delightfully customizable, easy to make, and sure to transport your taste buds.
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Recipe Information
Ingredients
- 2 cups Short-grain sushi rice
- 2.5 cups Water
- 2 tablespoons Rice vinegar
- 1 teaspoon Salt
- 0.5 teaspoon Sugar
- 2 Nori sheets, cut into strips
- 8 pieces Umeboshi (pickled plums) or canned tuna, drained
- 2 tablespoons Sesame seeds (optional)
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch to prevent the rice from becoming too sticky.
Combine the rinsed rice and water in a rice cooker or a medium saucepan. Cook according to rice cooker instructions, or bring to a boil in the saucepan, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for an additional 10 minutes.
In a small bowl, mix together rice vinegar, salt, and sugar until the salt and sugar are fully dissolved.
Transfer the cooked rice into a large bowl. Drizzle the vinegar mixture over the rice and gently fold to combine. Be careful not to mash the rice. Let the rice cool until it is manageable but still warm.
Prepare a small bowl of water with a pinch of salt to wet your hands. This prevents the rice from sticking too much.
With wet hands, take about 1/3 cup of rice and form it into a slight cup in your palm. Place one umeboshi or a teaspoon of canned tuna in the center.
Cover the filling with another scoop of rice and gently shape it into a ball or triangle, pressing lightly to mould but not too tightly as to avoid breaking the rice.
Wrap a strip of nori around the shaped onigiri, or decorate by sticking a small piece onto one side. Optionally, you can roll the onigiri in sesame seeds for added flavor and texture.
Repeat the shaping process with the remaining rice and fillings.
Serve immediately or wrap individually in plastic wrap for a portable snack or lunch. Enjoy!
Nutrition Facts
Calories |
724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.7 g | 14% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9414 mg | 409% | |
| Total Carbohydrate | 140.3 g | 51% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 9.7 g | ||
| Protein | 16.4 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 314 mg | 24% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 604 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
