Soy-Free Classic Japanese Onigiri

Elevate your snack game with this Soy-Free Classic Japanese Onigiri recipe, a perfect blend of authentic Japanese flavors and allergen-friendly ingredients! Made with perfectly cooked short-grain Japanese rice, these handheld rice balls are filled with a creamy, peppery tuna-mayo mixture and wrapped in crisp nori seaweed for a delightful combination of textures. With no soy-based ingredients, this recipe is ideal for those seeking a traditional yet allergy-conscious option. Easy to prepare in just 40 minutes, these onigiri are sprinkled with sesame seeds for a nutty finish and can be shaped into balls or triangles for a truly customizable experience. Perfect for bento boxes, picnics, or as a grab-and-go snack, this versatile dish is best enjoyed fresh but can be stored for up to 24 hours.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 cups Short-grain Japanese rice
• 2.5 cups Water
• 1 teaspoon Salt
• 2 full sheets Nori sheets
• 1 can (5 oz) Canned tuna
• 2 tablespoons Mayonnaise
• 0.25 teaspoon Black pepper
• 1 tablespoon Sesame seeds
• 0 Water for shaping

Directions

Step 1

Rinse the short-grain rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.

Step 2

In a medium saucepan, add the rinsed rice and 2.5 cups of water. Cover and bring to a boil over high heat.

Step 3

Once boiling, reduce the heat to low, and let it simmer for 15 minutes. Do not remove the lid during this process.

Step 4

After 15 minutes, remove the pot from heat and let it sit, covered, for an additional 10 minutes to finish cooking.

Step 5

While the rice is resting, prepare the filling. Drain the canned tuna and mix it with mayonnaise until it is well-combined. Add black pepper to taste.

Step 6

Cut the nori sheets into strips or set aside for later wrapping.

Step 7

Once the rice has finished cooking, use a wooden spoon to gently fluff it. Add salt and mix thoroughly.

Step 8

Prepare a small bowl of water for shaping the onigiri. Wet your hands with the water to prevent the rice from sticking.

Step 9

Take a handful of rice (about 1/2 cup) and flatten it slightly in your hand. Place a tablespoon of the tuna mixture in the center.

Step 10

Gently shape the rice around the filling to form a ball or triangle, ensuring no filling is visible.

Step 11

Wrap a strip of nori around the rice ball, leaving some of the rice exposed.

Step 12

Repeat the process with the remaining rice and filling.

Step 13

Sprinkle sesame seeds over the finished onigiri for added flavor and texture.

Step 14

Serve immediately or store the onigiri in an airtight container for up to 24 hours. Best enjoyed fresh.

Nutrition Facts

Serving size	(1318.6g)

Amount per serving	% Daily Value*
Calories	835.6

Total Fat 28.2g	0%
Saturated Fat 3.2g	0%
Polyunsaturated Fat 2.1g
Cholesterol 40.0mg	0%
Sodium 2584.4mg	0%
Total Carbohydrate 124.1g	0%
Dietary Fiber 3.3g	0%
Total Sugars 0.4g
Protein 19.6g	0%

Vitamin D 22.7IU	0%
Calcium 68.7mg	0%
Iron 2.1mg	0%
Potassium 356.3mg	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: 30.6%

Protein: 9.5%

Carbs: 59.9%