Gluten-Free Classic Japanese Onigiri
Delight in the simple elegance of **Gluten-Free Classic Japanese Onigiri**, a beloved Japanese comfort food made accessible for gluten-free diets. This recipe combines perfectly cooked short-grain sushi rice with a touch of salt and your choice of savory fillings, such as tangy pickled plum (umeboshi) or creamy tuna mixed with gluten-free mayonnaise. Wrapped in crisp nori sheets, these handheld rice balls are shaped into signature triangles for a satisfying and portable snack or meal. With straightforward instructions and everyday ingredients like gluten-free soy sauce, this recipe ensures a seamless cooking experience without compromising on authenticity. Ideal for bento boxes, picnics, or a quick on-the-go bite, these gluten-free onigiri are as versatile as they are delicious!
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Ingredients
- 2 cups Short grain sushi rice
- 2.5 cups Water
- 0.5 teaspoons Salt
- 2 tablespoons Gluten-free soy sauce
- 3 Nori sheets
- 1 cup Filling: Pickled plum (umeboshi) or tuna mixed with gluten-free mayonnaise
Directions
Step 1
Rinse the short-grain sushi rice under cold water until the water runs clear. This removes excess starch and helps the rice cook evenly.
Step 2
Add the rinsed rice and 2.5 cups of water to a rice cooker or a medium saucepan. Cook according to rice cooker instructions or, if on the stovetop, bring to a boil then reduce the heat to low, cover and simmer for 15 minutes.
Step 3
Once the rice is cooked, let it sit with the lid on for an additional 10 minutes to steam. Do not lift the lid during this time.
Step 4
Fluff the rice gently with a rice paddle or fork and allow it to cool to a touchable temperature for about 5-10 minutes.
Step 5
Wet your hands with water and sprinkle some salt on your palms. This prevents rice from sticking to your hands and seasons the rice.
Step 6
Take a handful of rice (about 1/3 cup) and flatten it slightly in your palm.
Step 7
Add about a teaspoon of your chosen filling in the center of the rice. Carefully fold the rice over the filling, enclosing it fully, and shape the onigiri into a triangle by firmly pressing the rice in your palms.
Step 8
Continue shaping with gentle pressure until it's compact and holds together. Repeat this process with the remaining rice and filling.
Step 9
Once all onigiri are shaped, take the nori sheets, cut them into thirds, and wrap a strip around the base of each onigiri, leaving the top exposed.
Step 10
Serve immediately, or wrap individually in plastic wrap if saving for later.
Nutrition Facts
| Serving size | (1277.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 673.3 |
| Total Fat 3.5g | 0% |
| Saturated Fat 0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 8795.1mg | 0% |
| Total Carbohydrate 145.8g | 0% |
| Dietary Fiber 14.5g | 0% |
| Total Sugars 5.1g | |
| Protein 17.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 185.6mg | 0% |
| Iron 4.0mg | 0% |
| Potassium 1671.2mg | 0% |
Source of Calories