High Protein Salmon Onigiri
Elevate your lunch game with this High Protein Salmon Onigiri recipe—a perfect fusion of Japanese culinary tradition and nutrition-packed modern flair. Featuring fluffy sushi rice seasoned with a tangy rice vinegar mix and stuffed with a savory salmon filling enhanced by soy sauce, mirin, sesame oil, and crunchy almonds, these onigiri are as delicious as they are satisfying. Wrapped in nori for added umami, and topped with sesame seeds, this handheld treat is ideal for meal prep or a quick, wholesome snack. With just 45 minutes from start to finish, these salmon onigiri are a flavorful way to enjoy high-protein goodness on-the-go. Keywords: High Protein Recipes, Salmon Onigiri, Japanese Rice Balls, Healthy Salmon Recipes.
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Recipe Information
Ingredients
- 1.5 cups Sushi rice
- 2 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 200 grams Skinless salmon fillets
- 1 tablespoon Soy sauce
- 1 tablespoon Mirin
- 1 teaspoon Sesame oil
- 2 tablespoons Green onions, chopped
- 2 full sheets Nori sheets
- 1 tablespoon Sesame seeds
- 2 tablespoons Almonds, chopped
Instructions
Rinse the sushi rice under cold water until the water runs clear. Drain and place it in a rice cooker with the 2 cups of water. Cook according to the rice cooker instructions or until the rice is tender and the water is absorbed.
While the rice is cooking, prepare the rice seasoning by mixing the rice vinegar, sugar, and salt in a small bowl. Stir until the sugar and salt are dissolved.
Once the rice is done, transfer it to a large bowl and gently mix in the vinegar solution. Allow the rice to cool to room temperature.
For the salmon filling, season the salmon fillets with a little salt. Heat a non-stick pan over medium heat and cook the salmon for about 3-4 minutes on each side until fully cooked. Remove from the pan and let it cool slightly.
Once cool enough to handle, flake the salmon into a bowl. Stir in soy sauce, mirin, sesame oil, chopped green onions, and chopped almonds. Mix well to combine.
To assemble the onigiri, wet your hands with water and sprinkle a little salt on your palms to prevent sticking. Take about 1/3 cup of rice and form it into a ball, then flatten it slightly.
Make a small indentation in the center of the rice ball, place about 1 tablespoon of the salmon mixture in the center, and gently shape the rice over the filling to form a triangle.
Wrap a strip of nori around the bottom of the onigiri. Repeat these steps with the remaining rice and salmon filling.
Sprinkle sesame seeds over the top of the onigiri for added flavor and garnish, if desired.
Serve immediately or store in an airtight container for up to 24 hours.
Nutrition Facts
Calories |
1208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.1 g | 68% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 3135 mg | 136% | |
| Total Carbohydrate | 119.8 g | 44% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 21.4 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 26.3 mcg | 132% | |
| Calcium | 123 mg | 9% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1168 mg | 25% | |
*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.
