Low Sodium Crab Onigiri
Experience a delightful twist on traditional Japanese cuisine with this Low Sodium Crab Onigiri recipe, perfect for health-conscious foodies who crave bold flavors with a lighter touch. Featuring tender short-grain white rice seasoned with a hint of rice vinegar and sugar, these handheld delights are filled with succulent cooked crab meat flavored with low sodium soy sauce, creamy avocado, and crisp cucumber. Wrapped in a strip of nori and sprinkled with sesame seeds, these onigiri combine classic textures with a balanced, low-salt approach that’s ideal for lunchboxes, picnics, or quick snacks. Ready in under an hour, this recipe offers a nutritious and customizable take on a beloved Japanese treat while prioritizing heart-healthy ingredients.
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Recipe Information
Ingredients
- 1.5 cups Short-grain white rice
- 2 cups Water
- 6 ounces Cooked crab meat
- 1 tablespoon Low sodium soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Sugar
- 3 full sheets Nori sheets
- 1 small Avocado, sliced
- 0.5 cup Cucumber, sliced
- 1 tablespoon Sesame seeds
Instructions
Rinse the short-grain white rice under cold water until the water runs clear. Drain well.
Combine the rinsed rice and 2 cups of water in a medium saucepan. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and simmer for 18-20 minutes or until the water is fully absorbed.
Remove from heat and let the rice sit, covered, for 10 minutes to finish steaming.
In a small bowl, combine the rice vinegar and sugar, stirring until the sugar is dissolved.
Transfer the cooked rice to a large mixing bowl. Add the vinegar and sugar mixture to the rice and gently fold to combine. Allow to cool until it's comfortable to handle.
In another small bowl, mix the cooked crab meat with the low sodium soy sauce to incorporate flavor.
Divide the cooled rice into six equal portions. Slightly moisten your hands with water to prevent sticking.
Flatten one portion of rice into a disc in your palm. Place a small amount of crab mixture, a slice of avocado, and a slice of cucumber in the center.
Gently fold the rice around the filling to form a ball, then shape it into a triangular onigiri shape. Repeat with the remaining rice and filling.
Cut each nori sheet into 2-3 inch wide strips. Wrap a strip of nori around each onigiri, pressing gently to adhere.
Sprinkle sesame seeds over the formed onigiri for garnish and extra flavor.
Serve immediately or wrap individually in plastic wrap for an on-the-go meal. Enjoy your low sodium crab onigiri!
Nutrition Facts
Calories |
855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 2505 mg | 109% | |
| Total Carbohydrate | 107.9 g | 39% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 6.5 g | ||
| Protein | 55.6 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 296 mg | 23% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1505 mg | 32% | |
*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.
