Low Sodium Shrimp Onigiri
Elevate your lunch game with this delicious and healthy Low Sodium Shrimp Onigiri recipe! Perfectly seasoned cooked shrimp meets fluffy Japanese short-grain rice in this lighter take on traditional onigiri, featuring a low-sodium soy sauce blend for guilt-free indulgence. Infused with the subtle tang of rice vinegar, nutty sesame oil, and a hint of white pepper, the shrimp filling brings bold flavors in every bite. Wrapped in savory nori and sprinkled with aromatic sesame seeds, these handheld rice balls are not only visually stunning but also incredibly portable—ideal for lunchboxes, picnics, or on-the-go snacking. Whether you’re avoiding excess sodium or simply craving a healthy Japanese-inspired dish, this quick and easy recipe guarantees authentic flavors in just 40 minutes.
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Recipe Information
Ingredients
- 2 cups Japanese short-grain rice
- 2.5 cups Water
- 8 ounces Cooked shrimp, peeled and deveined
- 2 tablespoons Low-sodium soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 2 tablespoons Green onions, finely chopped
- 3 whole Nori (seaweed) sheets
- 1 tablespoon White sesame seeds
- 0.25 teaspoon White pepper
Instructions
Rinse the Japanese short-grain rice under cold water until the water runs clear. Drain well in a sieve.
Combine the rice with 2.5 cups of water in a medium-sized pot. Allow the rice to soak for 30 minutes if time permits.
Place the pot over medium-high heat and bring to a boil. Once boiling, lower the heat to the lowest setting, cover, and cook for 15 minutes.
Turn off the heat and let the rice sit, covered, for an additional 10 minutes to finish steaming.
While the rice is cooking, prepare the shrimp filling by roughly chopping the cooked shrimp into small pieces.
In a bowl, combine the chopped shrimp with low-sodium soy sauce, rice vinegar, sesame oil, chopped green onions, and white pepper. Mix well and set aside.
Once the rice has finished steaming, transfer it to a large bowl and let it cool slightly until it is comfortable to handle.
Prepare a small bowl of water to dip your hands in to prevent the rice from sticking as you shape the onigiri. Wet your hands slightly.
Take a handful of rice (about 1/2 cup) and flatten it slightly in your palm.
Place about 1 tablespoon of the shrimp mixture in the center of the rice.
Gently gather the edges of the rice around the filling and form the rice into a triangular shape, pressing gently to ensure the filling is encased. Repeat until all rice and filling are used.
Cut each nori sheet into 1 to 2-inch wide strips and wrap one strip around each onigiri, leaving a portion of the rice exposed.
Sprinkle each onigiri with a pinch of sesame seeds for additional flavor.
Serve immediately or wrap in plastic wrap to keep them fresh if serving later.
Nutrition Facts
Calories |
975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.0 g | 28% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 443 mg | 148% | |
| Sodium | 1407 mg | 61% | |
| Total Carbohydrate | 124.9 g | 45% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 1.1 g | ||
| Protein | 72.7 g | 145% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 284 mg | 22% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 982 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.
