Whole30 Shrimp Onigiri
Elevate your snack game with this Whole30 Shrimp Onigiri recipe, a creative, grain-free twist on the classic Japanese favorite. Perfect for a clean-eating lifestyle, these flavorful onigiri are crafted with tender cauliflower rice seasoned with coconut aminos and zesty lemon juice. Juicy, perfectly spiced shrimp serve as the protein-packed centerpiece, while nori sheets wrap everything together for an authentic touch. Topped with sesame seeds and green onions, these onigiri are as visually stunning as they are delicious. Quick and easy to prepare in just 30 minutes, they’re ideal for meal prep or a grab-and-go lunch that’s wholesome and satisfying. Whether enjoyed warm or chilled, this healthy recipe blends bold Asian-inspired flavors with Whole30-approved ingredients, making it a must-try for foodies on a mission!
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Recipe Information
Ingredients
- 3 cups cauliflower rice
- 8 large shrimp
- 2 tablespoons avocado oil
- 4 nori sheets
- 2 tablespoons coconut aminos
- 1 tablespoon lemon juice
- 0.5 teaspoon garlic powder
- 0.25 teaspoon ground ginger
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 2 tablespoons green onion
- 1 tablespoon sesame seeds
Instructions
Begin by making the cauliflower rice. If using whole cauliflower, cut into florets and pulse in a food processor until it resembles rice grains. Set aside.
In a large skillet, heat 1 tablespoon of avocado oil over medium heat. Add the cauliflower rice and cook, stirring occasionally, until tender, about 5-7 minutes.
While the rice is cooking, season the shrimp with garlic powder, ground ginger, sea salt, and black pepper.
In a separate pan, heat the remaining tablespoon of avocado oil over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until they are opaque and cooked through. Remove from heat and set aside.
Transfer the cooked cauliflower rice to a bowl. Stir in the coconut aminos and lemon juice. Mix well to ensure the ingredients are fully incorporated.
To form the onigiri, dampen your hands with water to prevent sticking. Take a handful of the cauliflower rice mixture and shape it into a triangle or ball.
Slice each cooked shrimp into smaller pieces and press a few pieces into the center of each onigiri. Alternatively, you can leave the shrimp whole and add them as a topping.
Wrap the nori sheet around the onigiri, leaving the top open if desired, to give it a traditional look.
Garnish each onigiri with chopped green onions and a sprinkle of sesame seeds.
Serve immediately or refrigerate for later. These onigiri can be enjoyed warm or cold.
Nutrition Facts
Calories |
799 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.9 g | 63% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 2758 mg | 120% | |
| Total Carbohydrate | 45.0 g | 16% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 14.4 g | ||
| Protein | 48.9 g | 98% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 266 mg | 20% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1267 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.
