Whole30 Salmon Onigiri

Elevate your snack game with this Whole30 Salmon Onigiri recipe, a creative and healthy twist on the classic Japanese rice ball. Perfect for meal prepping, this recipe swaps out traditional rice for tender cauliflower rice, making it completely grain-free and ideal for those following a Whole30 or paleo lifestyle. Flaky oven-baked salmon seasoned with lemon juice, black sesame seeds, and coconut aminos serves as the flavorful filling, while crisp nori sheets add a perfect umami punch. With just 35 minutes of prep and cook time, these easy, handheld bites are as visually stunning as they are nutrient-packed. Serve them fresh with a side of coconut aminos for dipping, or enjoy them as a satisfying on-the-go meal. Try this healthy salmon onigiri recipe and bring a touch of modern Japanese cuisine to your Whole30 journey!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 300 grams salmon fillet
• 1 head cauliflower
• 4 sheets nori sheets
• 2 tablespoons coconut aminos
• 1 tablespoon lemon juice
• 1 teaspoon ginger, minced
• 1 teaspoon sesame oil
• 1 teaspoon sea salt
• 2 tablespoons spring onions, chopped
• 1 tablespoon black sesame seeds
• 1 cup water

Directions

Step 1

Start by preparing the cauliflower rice. Cut the cauliflower into small florets and place them in a food processor. Pulse until it resembles rice or couscous. Set aside.

Step 2

In a medium-sized pan, heat the sesame oil over medium heat. Add minced ginger and sauté for about 30 seconds until fragrant.

Step 3

Add the riced cauliflower to the pan and stir well. Pour in the water and sea salt, then cover and cook the cauliflower rice for 5-7 minutes, stirring occasionally until tender. Remove from heat and let cool.

Step 4

While the rice is cooling, preheat your oven to 200°C (390°F). Place the salmon fillet on a baking sheet lined with parchment paper. Drizzle with lemon juice and sprinkle with black sesame seeds.

Step 5

Bake the salmon for about 10-12 minutes, or until cooked through. Once done, let it cool slightly before flaking it with a fork into small pieces. Mix with coconut aminos and set aside.

Step 6

Lay out a piece of plastic wrap. Place a small handful of cooled cauliflower rice in the center, creating a small well in the middle. Add some flaked salmon in the well, and top with more cauliflower rice.

Step 7

Use the plastic wrap to form a compact ball or triangle shape with the rice and salmon in the center by pressing tightly.

Step 8

Cut each nori sheet into thin strips. Wrap each onigiri with a strip or two of nori as desired, then garnish with chopped spring onions.

Step 9

Repeat the process with the remaining ingredients until all onigiri are formed.

Step 10

Serve immediately, optionally with extra coconut aminos for dipping.

Nutrition Facts

Serving size	(1231.5g)

Amount per serving	% Daily Value*
Calories	1210.4

Total Fat 75.9g	0%
Saturated Fat 16.3g	0%
Polyunsaturated Fat 21.7g
Cholesterol 207mg	0%
Sodium 4768.8mg	0%
Total Carbohydrate 45.1g	0%
Dietary Fiber 15.8g	0%
Total Sugars 18.5g
Protein 92.0g	0%

Vitamin D 1644IU	0%
Calcium 301.1mg	0%
Iron 6.2mg	0%
Potassium 3458.0mg	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: 55.5%

Protein: 29.9%

Carbs: 14.6%