Dairy-Free Salmon Onigiri
Elevate your lunch or snack game with these irresistible Dairy-Free Salmon Onigiri, a Japanese-inspired treat that's both nutritious and full of flavor. Perfectly seasoned sushi rice is wrapped around tender, oven-baked salmon that's delicately flavored with soy sauce, lemon juice, and olive oil. Each onigiri is packaged in a strip of nori and topped with toasted sesame seeds for the perfect balance of savory and nutty flavors. With no dairy in sight, this recipe is ideal for those with dietary restrictions or anyone craving a lighter, wholesome bite. Quick to prepare and easy to assemble, these portable rice balls are perfect for meal prep, picnics, or on-the-go snacking while introducing a taste of authentic Japanese cuisine.
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Recipe Information
Ingredients
- 2 cups Short-grain sushi rice
- 2.5 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 200 grams Fresh salmon fillet
- 1 tablespoon Soy sauce
- 1 teaspoon Lemon juice
- 1 tablespoon Olive oil
- 3 Nori sheets
- 2 tablespoons Sesame seeds
- Water (for shaping)
- Salt (for shaping)
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and ensures the rice is sticky enough to hold shape.
Combine rinsed rice and 2.5 cups of water in a medium saucepan. Let it soak for 30 minutes, then bring it to a boil over high heat.
Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for another 10 minutes.
While rice is cooking, preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Place the salmon fillet on the prepared baking sheet, drizzle with olive oil, soy sauce, and lemon juice. Bake for 12-15 minutes until cooked through.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice using a wooden spatula. Let it cool slightly.
Once the salmon is cooked, flake it into small pieces using a fork.
Cut nori sheets into thirds to create strips.
To assemble onigiri, divide the rice into six portions. Wet your hands with water to prevent sticking, then sprinkle a pinch of salt on them.
Take a portion of rice and flatten it slightly in your palm. Place a spoonful of flaked salmon in the center, then mold the rice around the filling, shaping it into a triangle or ball.
Wrap a strip of nori around the onigiri or place it on top for decoration. Repeat with the remaining rice and salmon.
Lightly toast the sesame seeds in a dry pan for 2-3 minutes over medium heat until golden brown. Sprinkle them over each onigiri for added flavor and texture.
Serve immediately or wrap in plastic wrap for later. Enjoy your dairy-free salmon onigiri!
Nutrition Facts
Calories |
1188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 3540 mg | 154% | |
| Total Carbohydrate | 133.5 g | 49% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 13.3 g | ||
| Protein | 66.8 g | 134% | |
| Vitamin D | 18.5 mcg | 93% | |
| Calcium | 132 mg | 10% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1425 mg | 30% | |
*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.
