Dairy-Free Classic Japanese Onigiri

Delight in the simple, wholesome flavors of Japan with this Dairy-Free Classic Japanese Onigiri recipe! These iconic rice balls are made with perfectly seasoned short-grain sushi rice, subtly enhanced with a delicate blend of rice vinegar, sugar, and salt for that authentic umami taste. Each onigiri can be filled with your choice of traditional umeboshi (pickled plums) or savory canned tuna, offering a versatile mix of sweet and tangy or rich and hearty flavors. Wrapped in crisp nori strips and optionally rolled in sesame seeds for added texture, these handheld treats are as beautiful as they are delicious. Perfect for a quick snack, a packed lunch, or a picnic, this recipe is not only dairy-free but also beginner-friendly and ready in under an hour. With easy-to-follow techniques and minimal ingredients, it’s your gateway to mastering this beloved Japanese comfort food!

Nutriscore Rating: 57/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 8

Ingredients

• 2 cups Short-grain sushi rice
• 2.5 cups Water
• 2 tablespoons Rice vinegar
• 1 teaspoon Salt
• 0.5 teaspoon Sugar
• 2 Nori sheets, cut into strips
• 8 pieces Umeboshi (pickled plums) or canned tuna, drained
• 2 tablespoons Sesame seeds (optional)

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. This removes excess starch to prevent the rice from becoming too sticky.

Step 2

Combine the rinsed rice and water in a rice cooker or a medium saucepan. Cook according to rice cooker instructions, or bring to a boil in the saucepan, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for an additional 10 minutes.

Step 3

In a small bowl, mix together rice vinegar, salt, and sugar until the salt and sugar are fully dissolved.

Step 4

Transfer the cooked rice into a large bowl. Drizzle the vinegar mixture over the rice and gently fold to combine. Be careful not to mash the rice. Let the rice cool until it is manageable but still warm.

Step 5

Prepare a small bowl of water with a pinch of salt to wet your hands. This prevents the rice from sticking too much.

Step 6

With wet hands, take about 1/3 cup of rice and form it into a slight cup in your palm. Place one umeboshi or a teaspoon of canned tuna in the center.

Step 7

Cover the filling with another scoop of rice and gently shape it into a ball or triangle, pressing lightly to mould but not too tightly as to avoid breaking the rice.

Step 8

Wrap a strip of nori around the shaped onigiri, or decorate by sticking a small piece onto one side. Optionally, you can roll the onigiri in sesame seeds for added flavor and texture.

Step 9

Repeat the shaping process with the remaining rice and fillings.

Step 10

Serve immediately or wrap individually in plastic wrap for a portable snack or lunch. Enjoy!

Nutrition Facts

Serving size	(1141.9g)

Amount per serving	% Daily Value*
Calories	723.6

Total Fat 10.7g	0%
Saturated Fat 1.7g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 9414.0mg	0%
Total Carbohydrate 140.3g	0%
Dietary Fiber 6.7g	0%
Total Sugars 9.7g
Protein 16.4g	0%

Vitamin D 0IU	0%
Calcium 313.5mg	0%
Iron 5.2mg	0%
Potassium 604.3mg	0%

*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.

Source of Calories

Fat: 13.3%

Protein: 9.1%

Carbs: 77.6%