Gluten-Free Salmon Onigiri
Delight in the savory flavors of Japan with this Gluten-Free Salmon Onigiri recipe—a perfect fusion of tradition and dietary inclusivity. Featuring tender, seasoned sushi rice enveloping a flavorful filling of baked salmon infused with gluten-free soy sauce, sesame oil, and a hint of green onion, these handheld rice balls are easy to make and utterly satisfying. Wrapped in umami-rich nori sheets, they’re an ideal gluten-free snack, lunchbox essential, or on-the-go meal. With simple ingredients and a straightforward assembly process, this recipe offers a deliciously fresh take on classic onigiri, ensuring everyone can enjoy this beloved Japanese comfort food. Perfect for meal prep or a unique party platter, these salmon onigiri are as versatile as they are delicious.
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.25 cups Water
- 3 tablespoons Rice vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 8 ounces Salmon fillet
- 2 tablespoons Gluten-free soy sauce
- 1 tablespoon Sesame oil
- 2 stalks Green onion
- 4 sheets Nori sheets
Instructions
Rinse the sushi rice under cold water until the water runs clear. Drain well.
Combine the rice and water in a rice cooker and cook according to the manufacturer's instructions. Alternatively, you can cook the rice on the stovetop by bringing it to a boil, then reducing the heat to low and simmering for 18-20 minutes until the water is absorbed.
In a small saucepan, combine rice vinegar, sugar, and salt over low heat, stirring constantly until the sugar dissolves. Remove from heat and let it cool.
Once the rice is cooked, sprinkle the vinegar mixture over it. Gently fold the rice with a spatula to evenly distribute the seasoning. Let it cool to room temperature.
Preheat the oven to 400°F (200°C). Place the salmon fillet on a baking sheet. Drizzle with gluten-free soy sauce and sesame oil.
Bake the salmon for 12-15 minutes until it's cooked through and flakes easily with a fork. Remove from the oven and let it cool slightly.
Flake the salmon into small pieces and mix it with finely chopped green onion.
With wet hands, take a small amount of rice and flatten it slightly in your palm.
Place about 1 tablespoon of the salmon mixture in the center of the rice.
Add another small amount of rice on top of the salmon filling and form the rice into a ball or triangular shape, ensuring the salmon is completely enclosed.
Cut the nori sheets into strips and wrap one strip around each rice ball, serving as a handle and adding flavor.
Repeat the steps until all the rice and salmon filling are used up.
Serve immediately and enjoy your gluten-free salmon onigiri!
Nutrition Facts
Calories |
1466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.4 g | 74% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 17.7 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 5002 mg | 217% | |
| Total Carbohydrate | 155.5 g | 57% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 25.9 g | ||
| Protein | 73.0 g | 146% | |
| Vitamin D | 31.1 mcg | 155% | |
| Calcium | 113 mg | 9% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1538 mg | 33% | |
*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.
