Gluten-Free Shrimp Onigiri
Delight in the flavors of Japan with this Gluten-Free Shrimp Onigiri recipe, a perfect fusion of traditional onigiri and fresh seafood. Featuring tender sushi rice seasoned with a tangy rice vinegar mixture, these handheld rice balls are filled with savory shrimp tossed in gluten-free soy sauce and chopped scallions. Wrapped in crispy nori sheets and finished with a sprinkle of nutty sesame seeds, these onigiri are as visually stunning as they are delicious. Designed to be an allergy-friendly twist on a Japanese classic, this quick and easy recipe is perfect for meal prep, lunchboxes, or as a satisfying snack. Simple to make yet impressive, these shrimp onigiri are a must-try for sushi lovers seeking a gluten-free option.
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Recipe Information
Ingredients
- 2 cups sushi rice
- 2.5 cups water
- 3 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 cup cooked shrimp
- 1 tablespoon gluten-free soy sauce
- 2 tablespoons scallions, finely chopped
- 3 sheets nori sheets
- 2 tablespoons sesame seeds
- as needed water for hands
- as needed salt for hands
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and ensures the rice cooks properly.
In a medium saucepan, combine the rinsed rice and 2.5 cups of water. Bring to a boil over medium-high heat.
Once boiling, lower the heat to a simmer, cover with a lid, and cook for 15-20 minutes until the water is absorbed and the rice is tender.
While the rice is cooking, in a small bowl, mix the rice vinegar, sugar, and 1 teaspoon of salt until the sugar dissolves.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture. Allow it to cool to room temperature.
In another bowl, toss the cooked shrimp with gluten-free soy sauce and chopped scallions.
Cut the nori sheets into thirds. You can toast them over an open flame or in a dry pan for added flavor if desired.
To assemble the onigiri, wet your hands with water and sprinkle them with salt to prevent the rice from sticking.
Take a handful of rice and flatten it slightly in your palm. Place a spoonful of the shrimp mixture in the center.
Gently fold the rice around the shrimp to form a triangle or ball, ensuring the filling is enclosed.
Press a sheet of nori onto one side of the onigiri, wrapping it partially up the sides, leaving some rice exposed.
Roll or press the rice lightly onto sesame seeds for extra flavor and texture.
Repeat the process with the remaining ingredients, adjusting the amount to create even sizes.
Serve the shrimp onigiri immediately or wrap in plastic wrap to store for later. They keep well at room temperature for a few hours.
Nutrition Facts
Calories |
979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 4207 mg | 183% | |
| Total Carbohydrate | 154.0 g | 56% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 25.5 g | ||
| Protein | 54.0 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 189 mg | 15% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 440 mg | 9% | |
*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.
