Gluten-Free Classic Japanese Onigiri
Discover the art of creating *Gluten-Free Classic Japanese Onigiri*, a beloved Japanese comfort food that's simple yet deeply satisfying. This recipe walks you through the process of crafting perfectly seasoned, hand-shaped rice balls, filled with your choice of tangy pickled plum (umeboshi) or creamy tuna with gluten-free mayonnaise. Made with short-grain sushi rice for that authentic sticky texture, these onigiri are naturally gluten-free, using tamari or gluten-free soy sauce to enhance their savory flavor. Wrapped in crisp nori for a delightful crunch, these triangular treats are perfect for a quick snack, a convenient lunchbox addition, or a picnic-ready dish. Ready in under an hour, this step-by-step guide ensures even beginners can enjoy the versatile and iconic Japanese onigiri with ease.
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Recipe Information
Ingredients
- 2 cups Short grain sushi rice
- 2.5 cups Water
- 0.5 teaspoons Salt
- 2 tablespoons Gluten-free soy sauce
- 3 Nori sheets
- 1 cup Filling: Pickled plum (umeboshi) or tuna mixed with gluten-free mayonnaise
Instructions
Rinse the short-grain sushi rice under cold water until the water runs clear. This removes excess starch and helps the rice cook evenly.
Add the rinsed rice and 2.5 cups of water to a rice cooker or a medium saucepan. Cook according to rice cooker instructions or, if on the stovetop, bring to a boil then reduce the heat to low, cover and simmer for 15 minutes.
Once the rice is cooked, let it sit with the lid on for an additional 10 minutes to steam. Do not lift the lid during this time.
Fluff the rice gently with a rice paddle or fork and allow it to cool to a touchable temperature for about 5-10 minutes.
Wet your hands with water and sprinkle some salt on your palms. This prevents rice from sticking to your hands and seasons the rice.
Take a handful of rice (about 1/3 cup) and flatten it slightly in your palm.
Add about a teaspoon of your chosen filling in the center of the rice. Carefully fold the rice over the filling, enclosing it fully, and shape the onigiri into a triangle by firmly pressing the rice in your palms.
Continue shaping with gentle pressure until it's compact and holds together. Repeat this process with the remaining rice and filling.
Once all onigiri are shaped, take the nori sheets, cut them into thirds, and wrap a strip around the base of each onigiri, leaving the top exposed.
Serve immediately, or wrap individually in plastic wrap if saving for later.
Nutrition Facts
Calories |
673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.5 g | 4% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8795 mg | 382% | |
| Total Carbohydrate | 145.8 g | 53% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 5.1 g | ||
| Protein | 17.8 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 186 mg | 14% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1671 mg | 36% | |
*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.
