Gluten-Free Salmon Onigiri

Delight in the perfect combination of texture and flavor with this Gluten-Free Salmon Onigiri recipe—a wholesome twist on the classic Japanese rice ball. Made with perfectly seasoned sushi rice, flaky baked salmon infused with gluten-free soy sauce and sesame oil, and a touch of green onion for added freshness, these onigiri are a delicious and portable snack or meal option. Each rice ball is wrapped in a strip of nori for a savory finish and effortless handling. Ideal for gluten-free eaters, this recipe is simple to prepare with just 20 minutes of prep time. Whether you're packing them for lunch, serving them as appetizers, or enjoying them as a satisfying snack, these salmon-filled wonders are sure to impress!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 8

Ingredients

• 2 cups Sushi rice
• 2.25 cups Water
• 3 tablespoons Rice vinegar
• 2 tablespoons Sugar
• 1 teaspoon Salt
• 8 ounces Salmon fillet
• 2 tablespoons Gluten-free soy sauce
• 1 tablespoon Sesame oil
• 2 stalks Green onion
• 4 sheets Nori sheets

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Drain well.

Step 2

Combine the rice and water in a rice cooker and cook according to the manufacturer's instructions. Alternatively, you can cook the rice on the stovetop by bringing it to a boil, then reducing the heat to low and simmering for 18-20 minutes until the water is absorbed.

Step 3

In a small saucepan, combine rice vinegar, sugar, and salt over low heat, stirring constantly until the sugar dissolves. Remove from heat and let it cool.

Step 4

Once the rice is cooked, sprinkle the vinegar mixture over it. Gently fold the rice with a spatula to evenly distribute the seasoning. Let it cool to room temperature.

Step 5

Preheat the oven to 400°F (200°C). Place the salmon fillet on a baking sheet. Drizzle with gluten-free soy sauce and sesame oil.

Step 6

Bake the salmon for 12-15 minutes until it's cooked through and flakes easily with a fork. Remove from the oven and let it cool slightly.

Step 7

Flake the salmon into small pieces and mix it with finely chopped green onion.

Step 8

With wet hands, take a small amount of rice and flatten it slightly in your palm.

Step 9

Place about 1 tablespoon of the salmon mixture in the center of the rice.

Step 10

Add another small amount of rice on top of the salmon filling and form the rice into a ball or triangular shape, ensuring the salmon is completely enclosed.

Step 11

Cut the nori sheets into strips and wrap one strip around each rice ball, serving as a handle and adding flavor.

Step 12

Repeat the steps until all the rice and salmon filling are used up.

Step 13

Serve immediately and enjoy your gluten-free salmon onigiri!

Nutrition Facts

Serving size	1306.7 grams (1306.7g)

Amount per serving	% Daily Value*
Calories	1466

Total Fat 57.40g	74%
Saturated Fat 12.00g	60%
Polyunsaturated Fat 17.70g
Cholesterol 157mg	52%
Sodium 5002mg	217%
Total Carbohydrate 155.50g	57%
Dietary Fiber 4.40g	16%
Total Sugars 25.90g
Protein 73.00g	146%

Vitamin D 1243IU	6214%
Calcium 113mg	9%
Iron 5mg	26%
Potassium 1538mg	33%

*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: 36.1%

Protein: 20.4%

Carbs: 43.5%