Soy-Free Salmon Onigiri
Discover the irresistible charm of 'Soy-Free Salmon Onigiri,' a delightful Japanese-inspired dish that is as satisfying as it is allergen-friendly. This fusion of tender salmon, perfectly seasoned Japanese short-grain rice, and a pop of flavor from nori and black sesame seeds creates a harmonious bite-sized delicacy. What sets this recipe apart is its soy-free twist, making it accessible for those seeking allergy-conscious options without sacrificing authenticity. The rice is infused with a subtle sweetness from rice vinegar and sugar, while the baked salmon adds a hearty, savory depth. Wrapped in nori for easy handling and topped with sesame seeds for added texture, these onigiri are perfect for an elegant appetizer, quick lunch, or picnic snack. Whether enjoyed fresh or lightly grilled for a crisp finish, this recipe is easy to make and sure to satisfy.
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Recipe Information
Ingredients
- 2 cups Japanese short-grain rice
- 2.5 cups Water
- 8 ounces Salmon filet
- 0.5 teaspoon Salt
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 2 sheets Nori sheets
- 1 tablespoon Black sesame seeds
- 1 teaspoon Avocado oil
Instructions
Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents the rice from being too sticky.
Add the rice and 2.5 cups of water to a rice cooker or a saucepan. If using a saucepan, bring to a boil, reduce heat to low, cover, and simmer for 20 minutes. Turn off the heat and let it sit, covered, for 10 more minutes.
While the rice is cooking, preheat the oven to 350°F (175°C).
Place the salmon filet in a baking dish. Drizzle with avocado oil and sprinkle 0.25 teaspoon of salt. Bake for 15-20 minutes until cooked through and easily flaked with a fork.
Let the salmon cool slightly and then flake it into small pieces with a fork.
Combine rice vinegar, sugar, and the remaining 0.25 teaspoon of salt in a small bowl. Stir until sugar dissolves.
Transfer the cooked rice to a large bowl. Drizzle the vinegar mixture over the rice. Use a wooden spatula to gently fold the vinegar into the rice, being careful not to mash the rice.
Cut the nori sheets into rectangles for wrapping. They should be about 1 inch wide strips.
Wet your hands with water to prevent sticking, then salt your hands slightly.
Take about 1/3 cup of rice and flatten it slightly in your hand. Make a small well in the center and place a tablespoon of flaked salmon in the center.
Fold the rice over the salmon, shaping it into a triangle or ball, ensuring the salmon is fully encased in rice.
Wrap a strip of nori around the onigiri for flavor and easy handling.
Sprinkle a few black sesame seeds on each onigiri for garnish.
Serve immediately or wrap each onigiri in plastic wrap and store in the refrigerator. To enjoy later, allow them to come to room temperature or lightly grill them for a crispy exterior.
Nutrition Facts
Calories |
1084 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 54% | |
| Sodium | 1377 mg | 60% | |
| Total Carbohydrate | 131.6 g | 48% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 13.0 g | ||
| Protein | 70.6 g | 141% | |
| Vitamin D | 21.0 mcg | 105% | |
| Calcium | 178 mg | 14% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1299 mg | 28% | |
*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.
