Whole30 Salmon Onigiri
Elevate your snack game with this flavorful and nutrient-packed Whole30 Salmon Onigiri, a creative twist on the classic Japanese rice ball! Perfect for those following a Whole30 lifestyle, this recipe swaps traditional rice for tender cauliflower rice, infused with the rich aroma of ginger and sesame oil for a health-conscious alternative. The baked salmon, seasoned with lemon juice and black sesame seeds, adds a robust yet delicate flavor, while coconut aminos provide a tangy umami kick. Wrapped in nori sheets for a touch of authentic flair, these protein-packed onigiri are ideal for a quick lunch, snack, or sharing platter. Easy to assemble and bursting with wholesome ingredients, these gluten-free, dairy-free delights are sure to satisfy your cravings while keeping you on track.
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Recipe Information
Ingredients
- 300 grams salmon fillet
- 1 head cauliflower
- 4 sheets nori sheets
- 2 tablespoons coconut aminos
- 1 tablespoon lemon juice
- 1 teaspoon ginger, minced
- 1 teaspoon sesame oil
- 1 teaspoon sea salt
- 2 tablespoons spring onions, chopped
- 1 tablespoon black sesame seeds
- 1 cup water
Instructions
Start by preparing the cauliflower rice. Cut the cauliflower into small florets and place them in a food processor. Pulse until it resembles rice or couscous. Set aside.
In a medium-sized pan, heat the sesame oil over medium heat. Add minced ginger and sauté for about 30 seconds until fragrant.
Add the riced cauliflower to the pan and stir well. Pour in the water and sea salt, then cover and cook the cauliflower rice for 5-7 minutes, stirring occasionally until tender. Remove from heat and let cool.
While the rice is cooling, preheat your oven to 200°C (390°F). Place the salmon fillet on a baking sheet lined with parchment paper. Drizzle with lemon juice and sprinkle with black sesame seeds.
Bake the salmon for about 10-12 minutes, or until cooked through. Once done, let it cool slightly before flaking it with a fork into small pieces. Mix with coconut aminos and set aside.
Lay out a piece of plastic wrap. Place a small handful of cooled cauliflower rice in the center, creating a small well in the middle. Add some flaked salmon in the well, and top with more cauliflower rice.
Use the plastic wrap to form a compact ball or triangle shape with the rice and salmon in the center by pressing tightly.
Cut each nori sheet into thin strips. Wrap each onigiri with a strip or two of nori as desired, then garnish with chopped spring onions.
Repeat the process with the remaining ingredients until all onigiri are formed.
Serve immediately, optionally with extra coconut aminos for dipping.
Nutrition Facts
Calories |
251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.0 g | 18% | |
| Saturated Fat | 2.9 g | 15% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 1034 mg | 45% | |
| Total Carbohydrate | 14.4 g | 5% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 5.9 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 9.5 mcg | 47% | |
| Calcium | 88 mg | 7% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 941 mg | 20% | |
*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.
