Soy-Free Classic Japanese Onigiri
Discover the delicious simplicity of Soy-Free Classic Japanese Onigiri, a traditional rice ball recipe reimagined for those seeking soy-free options. Featuring perfectly cooked short-grain Japanese rice seasoned with a touch of salt, this recipe is filled with a creamy blend of tuna, mayonnaise, and black pepper for a delightful burst of flavor. Wrapped in crisp nori and topped with aromatic sesame seeds, these handcrafted treats offer the authentic taste of Japan without soy-based ingredients. Quick to prepare and perfect for bento boxes or on-the-go snacks, this recipe captures the essence of Japanese comfort food while catering to dietary needs. Whether shaped into triangles or rounded into bite-sized balls, these onigiri are sure to impress!
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Recipe Information
Ingredients
- 2 cups Short-grain Japanese rice
- 2.5 cups Water
- 1 teaspoon Salt
- 2 full sheets Nori sheets
- 1 can (5 oz) Canned tuna
- 2 tablespoons Mayonnaise
- 0.25 teaspoon Black pepper
- 1 tablespoon Sesame seeds
- Water for shaping
Instructions
Rinse the short-grain rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.
In a medium saucepan, add the rinsed rice and 2.5 cups of water. Cover and bring to a boil over high heat.
Once boiling, reduce the heat to low, and let it simmer for 15 minutes. Do not remove the lid during this process.
After 15 minutes, remove the pot from heat and let it sit, covered, for an additional 10 minutes to finish cooking.
While the rice is resting, prepare the filling. Drain the canned tuna and mix it with mayonnaise until it is well-combined. Add black pepper to taste.
Cut the nori sheets into strips or set aside for later wrapping.
Once the rice has finished cooking, use a wooden spoon to gently fluff it. Add salt and mix thoroughly.
Prepare a small bowl of water for shaping the onigiri. Wet your hands with the water to prevent the rice from sticking.
Take a handful of rice (about 1/2 cup) and flatten it slightly in your hand. Place a tablespoon of the tuna mixture in the center.
Gently shape the rice around the filling to form a ball or triangle, ensuring no filling is visible.
Wrap a strip of nori around the rice ball, leaving some of the rice exposed.
Repeat the process with the remaining rice and filling.
Sprinkle sesame seeds over the finished onigiri for added flavor and texture.
Serve immediately or store the onigiri in an airtight container for up to 24 hours. Best enjoyed fresh.
Nutrition Facts
Calories |
836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 2584 mg | 112% | |
| Total Carbohydrate | 124.1 g | 45% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 0.4 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 69 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 356 mg | 8% | |
*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.
