Nut-Free Salmon Onigiri
Discover a delicious twist on traditional Japanese onigiri with this Nut-Free Salmon Onigiri recipe, perfect for allergy-conscious food lovers. Made with perfectly seasoned sushi rice, flaky soy-glazed salmon, and a touch of mirin for authentic flavor, these hand-formed rice balls are wrapped in nori for a satisfying bite. Easy to prepare and packed with protein, this recipe is ideal for bento boxes, quick lunches, or on-the-go snacks. With minimal prep and simple pantry ingredients, it’s a streamlined way to enjoy the timeless art of Japanese cooking—no nuts, no fuss, just pure flavor. Whether served fresh or stored for later, it’s sure to impress your taste buds!
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 2 tablespoons Rice vinegar
- 1 teaspoon Salt
- 1 tablespoon Sugar
- 8 ounces Boneless, skinless salmon fillet
- 2 tablespoons Soy sauce
- 1 tablespoon Mirin
- 3 full sheets, cut into strips Nori sheets
- 1 tablespoon Vegetable oil
- 1 tablespoon White sesame seeds
Instructions
Begin by rinsing the sushi rice in a fine mesh strainer under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.
Combine the rinsed rice and 2.5 cups of water in a rice cooker or a saucepan. Cook according to rice cooker instructions or bring the water to a boil, reduce the heat to low, cover, and simmer for about 18 minutes. Remove from heat and let it sit, covered, for an additional 10 minutes.
Meanwhile, in a small bowl, mix rice vinegar, salt, and sugar. Stir until both the salt and sugar are fully dissolved.
Once the rice is slightly cooled, gently fold in the vinegar mixture with a rice paddle or wooden spoon. Be careful not to mash the rice; it should remain fluffy.
To prepare the salmon, heat the vegetable oil in a non-stick skillet over medium heat. Place the salmon fillet in the skillet and cook for about 4-5 minutes on each side, or until cooked through and flakes easily.
In a small bowl, combine soy sauce and mirin. Pour over the cooked salmon and let it simmer for 1-2 minutes until the sauce is reduced slightly and coats the salmon well.
Let the salmon cool slightly, then flake it into small pieces with a fork, making sure to mix it well with any remaining sauce in the pan.
Prepare a small bowl of cold water to wet your hands - this helps prevent the rice from sticking to your hands while shaping the onigiri.
With wet hands, scoop about 1/3 cup of rice and form into a ball. Make a small indentation in the center and place about a tablespoon of the flaked salmon inside.
Carefully mold the rice around the salmon to completely enclose it, then form this into a triangular shape. Repeat until all rice and salmon are used.
Wrap a strip of nori around the bottom or side of each onigiri to add flavor and texture. You can also sprinkle some sesame seeds on the outside for extra texture.
Serve the onigiri immediately, or wrap them individually in plastic wrap and store in the refrigerator for up to 1 day. They are best consumed fresh.
Nutrition Facts
Calories |
1324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.5 g | 62% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 3754 mg | 163% | |
| Total Carbohydrate | 149.5 g | 54% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 20.7 g | ||
| Protein | 66.7 g | 133% | |
| Vitamin D | 29.8 mcg | 149% | |
| Calcium | 182 mg | 14% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1288 mg | 27% | |
*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.
