Heart-Healthy Shrimp Onigiri
Elevate your lunchtime routine with these heart-healthy shrimp onigiri, a wholesome twist on a classic Japanese favorite. Made with nutrient-packed brown rice, succulent shrimp lightly seared in a flavorful mix of low-sodium soy sauce and sesame oil, and creamy diced avocado, these rice balls are as delicious as they are nourishing. The addition of rice vinegar lends a subtle tang, while toasted sesame seeds and fresh green onions add a delightful crunch and aroma. Wrapped in nori for a convenient handheld snack, these onigiri are not only packed with healthy ingredients but also brimming with authentic umami flavors. Perfect for meal prep or an impressive appetizer, this recipe is quick to assemble and made with heart-smart substitutions that don’t compromise on taste. Ready in under an hour, these shrimp onigiri are a guilt-free treat that the whole family will love!
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Ingredients
- 2 cups Brown rice
- 2.5 cups Water
- 8 oz Medium shrimp, peeled and deveined
- 2 tbsp Low-sodium soy sauce
- 1 tsp Sesame oil
- 1 tbsp Rice vinegar
- 1 medium Avocado, diced
- 2 large Nori sheets
- 1 tbsp Toasted sesame seeds
- 2 tbsp Chopped green onion
Directions
Step 1
Rinse the brown rice in a fine mesh strainer under cold water until the water runs clear.
Step 2
Combine the rinsed rice and water in a medium saucepan over high heat. Bring to a boil, then reduce the heat to low, cover, and simmer for about 30 minutes until the rice is tender and the water is absorbed.
Step 3
While the rice is cooking, prepare the shrimp. In a small bowl, mix the low-sodium soy sauce and sesame oil.
Step 4
Heat a non-stick skillet over medium heat. Add the shrimp and cook for 2-3 minutes on each side until pink and opaque. Pour the soy sauce mixture over the shrimp, tossing to coat, then remove from heat.
Step 5
Once the rice is cooked, transfer it to a large bowl and gently stir in the rice vinegar.
Step 6
Lay a sheet of plastic wrap on a flat surface. Place a small handful of rice (about 1/3 cup) in the center of the plastic wrap and flatten slightly.
Step 7
Place 1-2 shrimp pieces and a few avocado cubes in the center of the rice. Gently mold the rice around the filling using the plastic wrap to form a triangle shape. Press gently but firmly to ensure it holds together. Repeat with the remaining rice, shrimp, and avocado.
Step 8
Cut the nori sheets into strips and wrap a strip around the bottom of each onigiri.
Step 9
Serve onigiri topped with toasted sesame seeds and chopped green onion for garnish.
Nutrition Facts
| Serving size | (1477.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1110.6 |
| Total Fat 45.7g | 0% |
| Saturated Fat 7.0g | 0% |
| Polyunsaturated Fat 5.8g | |
| Cholesterol 442.9mg | 0% |
| Sodium 1533.1mg | 0% |
| Total Carbohydrate 113.1g | 0% |
| Dietary Fiber 19.8g | 0% |
| Total Sugars 2.7g | |
| Protein 74.6g | 0% |
| Vitamin D 405.6IU | 0% |
| Calcium 279.8mg | 0% |
| Iron 6.0mg | 0% |
| Potassium 1699.4mg | 0% |
Source of Calories