Low Sodium Salmon Onigiri
Enjoy a savory twist on a Japanese classic with this Low Sodium Salmon Onigiri recipe! Perfectly seasoned Japanese short-grain rice is gently wrapped around a flavorful baked salmon filling, delicately enhanced with low-sodium soy sauce for a healthier option. Each onigiri is topped with a sprinkle of nutty sesame seeds and wrapped in crisp nori for easy handling and a burst of umami. This simple yet satisfying recipe is ideal for a light lunch, snack, or even meal prep, as these handheld rice balls can be enjoyed fresh or on the go. With easy-to-follow steps and wholesome ingredients, this dish brings authentic Japanese flavors to your table while keeping sodium levels in check.
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Recipe Information
Ingredients
- 300 grams Japanese short-grain rice
- 400 ml Water
- 150 grams Fresh salmon fillet
- 15 ml Low-sodium soy sauce
- 10 ml Rice vinegar
- 5 grams Sugar
- 2 sheets Nori sheets
- 10 grams Sesame seeds
Instructions
Rinse the Japanese short-grain rice thoroughly under cold water until the water runs clear. This step removes excess starch and ensures your rice isn't too sticky.
Combine the rinsed rice with 400 ml of water in a rice cooker or a saucepan. Cook according to the rice cooker's instructions or bring to a boil, then simmer covered for 15 minutes on low heat, and let it sit for another 10 minutes with the heat turned off.
While the rice is cooking, prepare the salmon filling. Preheat your oven to 180°C (355°F).
Place the salmon fillet on a baking tray lined with parchment paper. Drizzle 15 ml of low-sodium soy sauce over the salmon, then bake for 12-15 minutes or until fully cooked and flaky.
Once the salmon is cooked, gently flake it with a fork into small pieces.
In a small bowl, mix the rice vinegar and sugar until the sugar dissolves completely.
Transfer the cooked rice to a large bowl, gently fold the vinegar-sugar mixture into the rice using a spatula. Be careful not to mash the rice; you want to maintain its texture.
To assemble the onigiri, wet your hands with water and rub a little sesame oil (if using) on them to prevent the rice from sticking.
Take a handful of rice (about 75 grams) and flatten it slightly in your palm. Place a small spoonful of flaked salmon in the center of the rice.
Wrap the rice around the filling, using your hands to shape it into a triangle or a ball, ensuring the filling is completely covered by the rice.
Cut each nori sheet into strips roughly the width of your onigiri and wrap a strip around the base of each onigiri for easy handling.
Sprinkle sesame seeds on top of the onigiri for added flavor and garnish.
Repeat with the remaining rice and salmon until all onigiri are assembled.
Serve immediately or wrap each onigiri in plastic wrap to enjoy later.
Nutrition Facts
Calories |
766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 24% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 654 mg | 28% | |
| Total Carbohydrate | 95.3 g | 35% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 5.3 g | ||
| Protein | 50.4 g | 101% | |
| Vitamin D | 13.9 mcg | 69% | |
| Calcium | 69 mg | 5% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1002 mg | 21% | |
*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.
