Nut-Free Classic Japanese Onigiri
Bring the taste of Japan to your table with this Nut-Free Classic Japanese Onigiri recipe! Perfectly seasoned Japanese short-grain rice is delicately shaped into triangles or balls and filled with a savory blend of soy sauce-infused salmon or tuna. Wrapped in crisp nori sheets for a subtle umami kick, this recipe is as wholesome as it is delicious. Whether you're preparing a snack, a lunchbox treat, or a picnic essential, these nut-free onigiri are quick to make, allergy-friendly, and irresistibly satisfying. With minimal prep and cooking time, you'll have a batch of these iconic Japanese rice balls ready in under 45 minutes. Enjoy them fresh or pack them for a nourishing meal on the go!
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Recipe Information
Ingredients
- 2 cups Japanese short-grain rice
- 2.5 cups Water
- 1 teaspoon Salt
- 200 grams Cooked salmon or tuna
- 2 tablespoons Soy sauce
- 2 sheets Nori sheets
Instructions
Rinse the Japanese short-grain rice under cold water until the water runs clear. This removes excess starch and ensures the rice is light and fluffy.
Combine the rinsed rice and water in a rice cooker. Cook according to the rice cooker instructions. Alternatively, you can cook the rice on the stovetop by bringing the water and rice to a boil, covering, and simmering on low heat for 18-20 minutes.
Once the rice is cooked, let it stand, covered, for about 10 minutes to absorb the remaining moisture.
While the rice is resting, prepare the filling by mixing the cooked salmon or tuna with soy sauce. Ensure the filling is broken into small pieces for easy incorporation into the rice.
Moisten your hands with a mixture of salt and water to prevent sticking and to season the rice.
Take about 1/3 cup of the cooked rice and place it in the palm of your hand. Create a small indentation in the center of the rice using your thumb.
Place about 1 tablespoon of the filling into the indentation.
Gently mold the rice around the filling to form a triangle or ball shape, ensuring the filling is sealed inside.
Repeat the process with the remaining rice and filling.
Cut the nori sheets into strips approximately 1 inch wide and wrap a strip around each onigiri for added flavor and ease of handling.
Serve immediately or wrap in plastic wrap for later consumption. Onigiri can be enjoyed at room temperature but is best consumed within a day.
Nutrition Facts
Calories |
960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 3698 mg | 161% | |
| Total Carbohydrate | 118.6 g | 43% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 0.6 g | ||
| Protein | 57.5 g | 115% | |
| Vitamin D | 28.5 mcg | 142% | |
| Calcium | 86 mg | 7% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1079 mg | 23% | |
*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.
