Dairy-Free Salmon Onigiri

Delight in the perfect blend of traditional Japanese flavors with this Dairy-Free Salmon Onigiri recipe, a convenient and healthy snack or meal-on-the-go! These rice balls are crafted with tender, vinegared sushi rice and filled with flaky baked salmon, seasoned with soy sauce, lemon juice, and olive oil for a savory, tangy twist. Wrapped in nori and sprinkled with lightly toasted sesame seeds, these onigiri are not only dairy-free but also packed with protein, making them an ideal option for those with dietary restrictions. With simple ingredients and easy step-by-step instructions, you can master this authentic Japanese dish in under an hour. Perfect for picnics, lunchboxes, or a quick snack, these onigiri combine wholesome ingredients and bold flavors in a compact, hand-held treat!

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 cups Short-grain sushi rice
• 2.5 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 1 teaspoon Salt
• 200 grams Fresh salmon fillet
• 1 tablespoon Soy sauce
• 1 teaspoon Lemon juice
• 1 tablespoon Olive oil
• 3 Nori sheets
• 2 tablespoons Sesame seeds
• 0 Water (for shaping)
• 0 Salt (for shaping)

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and ensures the rice is sticky enough to hold shape.

Step 2

Combine rinsed rice and 2.5 cups of water in a medium saucepan. Let it soak for 30 minutes, then bring it to a boil over high heat.

Step 3

Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for another 10 minutes.

Step 4

While rice is cooking, preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

Step 5

Place the salmon fillet on the prepared baking sheet, drizzle with olive oil, soy sauce, and lemon juice. Bake for 12-15 minutes until cooked through.

Step 6

In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice using a wooden spatula. Let it cool slightly.

Step 7

Once the salmon is cooked, flake it into small pieces using a fork.

Step 8

Cut nori sheets into thirds to create strips.

Step 9

To assemble onigiri, divide the rice into six portions. Wet your hands with water to prevent sticking, then sprinkle a pinch of salt on them.

Step 10

Take a portion of rice and flatten it slightly in your palm. Place a spoonful of flaked salmon in the center, then mold the rice around the filling, shaping it into a triangle or ball.

Step 11

Wrap a strip of nori around the onigiri or place it on top for decoration. Repeat with the remaining rice and salmon.

Step 12

Lightly toast the sesame seeds in a dry pan for 2-3 minutes over medium heat until golden brown. Sprinkle them over each onigiri for added flavor and texture.

Step 13

Serve immediately or wrap in plastic wrap for later. Enjoy your dairy-free salmon onigiri!

Nutrition Facts

Serving size	(1548.1g)

Amount per serving	% Daily Value*
Calories	1187.6

Total Fat 41.3g	0%
Saturated Fat 7.3g	0%
Polyunsaturated Fat 5.5g
Cholesterol 122.1mg	0%
Sodium 3539.8mg	0%
Total Carbohydrate 133.5g	0%
Dietary Fiber 4.7g	0%
Total Sugars 13.3g
Protein 66.8g	0%

Vitamin D 740.3IU	0%
Calcium 132.1mg	0%
Iron 3.9mg	0%
Potassium 1424.8mg	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: 31.7%

Protein: 22.8%

Carbs: 45.5%