Low Sodium Salmon Onigiri
Delight your taste buds with this Low Sodium Salmon Onigiri, a wholesome twist on a beloved Japanese classic. This recipe combines fluffy Japanese short-grain rice infused with a lightly tangy rice vinegar dressing and a tender, flaky salmon filling baked to perfection with low-sodium soy sauce. Wrapped in umami-rich nori seaweed and finished with a sprinkle of nutty sesame seeds, these onigiri are as visually appealing as they are satisfying. Perfect for meal prepping, lunchboxes, or a healthy grab-and-go snack, this dish is easy to assemble and packed with flavor without the excess sodium. Whether you’re a lover of Japanese cuisine or trying onigiri for the first time, this recipe is sure to impress!
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Ingredients
- 300 grams Japanese short-grain rice
- 400 ml Water
- 150 grams Fresh salmon fillet
- 15 ml Low-sodium soy sauce
- 10 ml Rice vinegar
- 5 grams Sugar
- 2 sheets Nori sheets
- 10 grams Sesame seeds
Directions
Step 1
Rinse the Japanese short-grain rice thoroughly under cold water until the water runs clear. This step removes excess starch and ensures your rice isn't too sticky.
Step 2
Combine the rinsed rice with 400 ml of water in a rice cooker or a saucepan. Cook according to the rice cooker's instructions or bring to a boil, then simmer covered for 15 minutes on low heat, and let it sit for another 10 minutes with the heat turned off.
Step 3
While the rice is cooking, prepare the salmon filling. Preheat your oven to 180°C (355°F).
Step 4
Place the salmon fillet on a baking tray lined with parchment paper. Drizzle 15 ml of low-sodium soy sauce over the salmon, then bake for 12-15 minutes or until fully cooked and flaky.
Step 5
Once the salmon is cooked, gently flake it with a fork into small pieces.
Step 6
In a small bowl, mix the rice vinegar and sugar until the sugar dissolves completely.
Step 7
Transfer the cooked rice to a large bowl, gently fold the vinegar-sugar mixture into the rice using a spatula. Be careful not to mash the rice; you want to maintain its texture.
Step 8
To assemble the onigiri, wet your hands with water and rub a little sesame oil (if using) on them to prevent the rice from sticking.
Step 9
Take a handful of rice (about 75 grams) and flatten it slightly in your palm. Place a small spoonful of flaked salmon in the center of the rice.
Step 10
Wrap the rice around the filling, using your hands to shape it into a triangle or a ball, ensuring the filling is completely covered by the rice.
Step 11
Cut each nori sheet into strips roughly the width of your onigiri and wrap a strip around the base of each onigiri for easy handling.
Step 12
Sprinkle sesame seeds on top of the onigiri for added flavor and garnish.
Step 13
Repeat with the remaining rice and salmon until all onigiri are assembled.
Step 14
Serve immediately or wrap each onigiri in plastic wrap to enjoy later.
Nutrition Facts
| Serving size | (900.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 765.9 |
| Total Fat 19.1g | 0% |
| Saturated Fat 3.6g | 0% |
| Polyunsaturated Fat 2.5g | |
| Cholesterol 91.6mg | 0% |
| Sodium 653.9mg | 0% |
| Total Carbohydrate 95.3g | 0% |
| Dietary Fiber 3.1g | 0% |
| Total Sugars 5.3g | |
| Protein 50.4g | 0% |
| Vitamin D 555.2IU | 0% |
| Calcium 68.9mg | 0% |
| Iron 3.0mg | 0% |
| Potassium 1001.8mg | 0% |
Source of Calories