Mediterranean Diet Salmon Onigiri

Delight in a fusion of Japanese tradition and Mediterranean flavors with this Mediterranean Diet Salmon Onigiri! These handheld rice balls are crafted with perfectly seasoned sushi rice, filled with tender flaked salmon infused with tangy lemon juice, briny capers, and aromatic dill, and wrapped in a crisp strip of nori. A light olive oil sear brings out the richness of the salmon, while hints of red onion add a refreshing crunch. Perfect as a wholesome snack, lunchbox staple, or elegant appetizer, this recipe combines the healthful principles of the Mediterranean diet with the simplicity and charm of Japanese cuisine. Ready in just 40 minutes, these onigiri are an irresistible and nutritious way to explore global flavors!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 cups Short grain sushi rice
• 2.5 cups Water
• 3 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 1 teaspoon Salt
• 200 grams Salmon fillet
• 1 tablespoon Extra virgin olive oil
• 1 tablespoon Lemon juice
• 0.25 cup Red onion, finely chopped
• 2 tablespoons Capers, rinsed and chopped
• 1 tablespoon Fresh dill, chopped
• 4 Nori sheets, cut into strips

Directions

Step 1

Rinse the sushi 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-sized pot, combine the rinsed rice and water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and the water is absorbed.

Step 3

While the rice cooks, prepare the vinegar mixture by combining rice vinegar, sugar, and salt in a small bowl. Stir until the sugar and salt dissolve.

Step 4

When the rice is cooked, transfer it to a large bowl and stir in the vinegar mixture. Use a rice paddle or spatula to gently fold the vinegar into the rice while fanning it to cool. Set aside to cool to room temperature.

Step 5

Season the salmon fillet with salt and pepper. Heat olive oil in a skillet over medium heat. Add the salmon, skin side down, and cook for about 4-5 minutes on each side or until fully cooked. Allow it to cool slightly before flaking into small pieces.

Step 6

In a small bowl, combine the flaked salmon, lemon juice, red onion, capers, and dill. Mix gently to combine.

Step 7

With wet hands, to prevent sticking, take a handful of the cooled rice and spread it into a flat, even layer in your palm. Add a spoonful of the salmon mixture in the center.

Step 8

Shape the rice around the salmon, molding it into a triangle or ball, ensuring the filling is sealed within the rice.

Step 9

Wrap each onigiri with a strip of nori. Repeat the process with the remaining ingredients.

Step 10

Serve immediately or store in the fridge, tightly wrapped in plastic wrap, for up to a day.

Nutrition Facts

Serving size	1374.8 grams (1374.8g)

Amount per serving	% Daily Value*
Calories	1314

Total Fat 52.50g	67%
Saturated Fat 10.60g	53%
Polyunsaturated Fat 10.40g
Cholesterol 138mg	46%
Sodium 3563mg	155%
Total Carbohydrate 140.30g	51%
Dietary Fiber 4.70g	17%
Total Sugars 15.70g
Protein 66.40g	133%

Vitamin D 1096IU	5480%
Calcium 183mg	14%
Iron 4mg	23%
Potassium 1357mg	29%

*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: 36.4%

Protein: 20.4%

Carbs: 43.2%