Soy-Free Salmon Onigiri

Discover a delightful twist on a Japanese classic with this Soy-Free Salmon Onigiri recipe! Perfectly seasoned Japanese short-grain rice is gently folded with a tangy blend of rice vinegar, sugar, and salt, then shaped to encase tender, flaky oven-baked salmon. Wrapped in umami-rich strips of nori and finished with a sprinkle of black sesame seeds, these onigiri are not only soy-free but also packed with fresh, wholesome flavors. This recipe is an ideal choice for those seeking a healthy grab-and-go snack, a creative lunchbox addition, or an elegant appetizer. Ready in just an hour and easy to customize, these triangular treasures can be served fresh or lightly grilled for a crispy edge. Perfect your sushi skills and enjoy a taste of Japan without soy, perfect for anyone managing dietary restrictions!

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 cups Japanese short-grain rice
• 2.5 cups Water
• 8 ounces Salmon filet
• 0.5 teaspoon Salt
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 2 sheets Nori sheets
• 1 tablespoon Black sesame seeds
• 1 teaspoon Avocado oil

Directions

Step 1

Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents the rice from being too sticky.

Step 2

Add the rice and 2.5 cups of water to a rice cooker or a saucepan. If using a saucepan, bring to a boil, reduce heat to low, cover, and simmer for 20 minutes. Turn off the heat and let it sit, covered, for 10 more minutes.

Step 3

While the rice is cooking, preheat the oven to 350°F (175°C).

Step 4

Place the salmon filet in a baking dish. Drizzle with avocado oil and sprinkle 0.25 teaspoon of salt. Bake for 15-20 minutes until cooked through and easily flaked with a fork.

Step 5

Let the salmon cool slightly and then flake it into small pieces with a fork.

Step 6

Combine rice vinegar, sugar, and the remaining 0.25 teaspoon of salt in a small bowl. Stir until sugar dissolves.

Step 7

Transfer the cooked rice to a large bowl. Drizzle the vinegar mixture over the rice. Use a wooden spatula to gently fold the vinegar into the rice, being careful not to mash the rice.

Step 8

Cut the nori sheets into rectangles for wrapping. They should be about 1 inch wide strips.

Step 9

Wet your hands with water to prevent sticking, then salt your hands slightly.

Step 10

Take about 1/3 cup of rice and flatten it slightly in your hand. Make a small well in the center and place a tablespoon of flaked salmon in the center.

Step 11

Fold the rice over the salmon, shaping it into a triangle or ball, ensuring the salmon is fully encased in rice.

Step 12

Wrap a strip of nori around the onigiri for flavor and easy handling.

Step 13

Sprinkle a few black sesame seeds on each onigiri for garnish.

Step 14

Serve immediately or wrap each onigiri in plastic wrap and store in the refrigerator. To enjoy later, allow them to come to room temperature or lightly grill them for a crispy exterior.

Nutrition Facts

Serving size	(1290.7g)

Amount per serving	% Daily Value*
Calories	1084.2

Total Fat 28.2g	0%
Saturated Fat 4.8g	0%
Polyunsaturated Fat 0g
Cholesterol 160.5mg	0%
Sodium 1377.2mg	0%
Total Carbohydrate 131.6g	0%
Dietary Fiber 3.2g	0%
Total Sugars 13.0g
Protein 70.6g	0%

Vitamin D 839.4IU	0%
Calcium 177.6mg	0%
Iron 3.7mg	0%
Potassium 1299.1mg	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: 23.9%

Protein: 26.6%

Carbs: 49.5%