Nut-Free Salmon Onigiri
Discover the ultimate fusion of flavor and simplicity with Nut-Free Salmon Onigiri, a delightful Japanese-inspired snack perfect for any occasion. This recipe features tender sushi rice seasoned with a tangy rice vinegar mixture, encasing a flavorful filling of pan-seared salmon glazed with soy sauce and mirin. Each rice ball is skillfully shaped into a handheld triangular delight and wrapped with a strip of savory nori for added texture and visual appeal. Perfect for those with nut allergies, this easy-to-follow recipe is a safe, crowd-pleasing option. Sprinkle with sesame seeds for an extra touch of crunch, and enjoy these versatile rice pockets as a quick lunch, picnic treat, or bento box essential. Nut-Free Salmon Onigiri is a fresh, wholesome, and portable snack that brings a taste of Japan to your table!
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Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 2 tablespoons Rice vinegar
- 1 teaspoon Salt
- 1 tablespoon Sugar
- 8 ounces Boneless, skinless salmon fillet
- 2 tablespoons Soy sauce
- 1 tablespoon Mirin
- 3 full sheets, cut into strips Nori sheets
- 1 tablespoon Vegetable oil
- 1 tablespoon White sesame seeds
Directions
Step 1
Begin by rinsing the sushi rice in a fine mesh strainer under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.
Step 2
Combine the rinsed rice and 2.5 cups of water in a rice cooker or a saucepan. Cook according to rice cooker instructions or bring the water to a boil, reduce the heat to low, cover, and simmer for about 18 minutes. Remove from heat and let it sit, covered, for an additional 10 minutes.
Step 3
Meanwhile, in a small bowl, mix rice vinegar, salt, and sugar. Stir until both the salt and sugar are fully dissolved.
Step 4
Once the rice is slightly cooled, gently fold in the vinegar mixture with a rice paddle or wooden spoon. Be careful not to mash the rice; it should remain fluffy.
Step 5
To prepare the salmon, heat the vegetable oil in a non-stick skillet over medium heat. Place the salmon fillet in the skillet and cook for about 4-5 minutes on each side, or until cooked through and flakes easily.
Step 6
In a small bowl, combine soy sauce and mirin. Pour over the cooked salmon and let it simmer for 1-2 minutes until the sauce is reduced slightly and coats the salmon well.
Step 7
Let the salmon cool slightly, then flake it into small pieces with a fork, making sure to mix it well with any remaining sauce in the pan.
Step 8
Prepare a small bowl of cold water to wet your hands - this helps prevent the rice from sticking to your hands while shaping the onigiri.
Step 9
With wet hands, scoop about 1/3 cup of rice and form into a ball. Make a small indentation in the center and place about a tablespoon of the flaked salmon inside.
Step 10
Carefully mold the rice around the salmon to completely enclose it, then form this into a triangular shape. Repeat until all rice and salmon are used.
Step 11
Wrap a strip of nori around the bottom or side of each onigiri to add flavor and texture. You can also sprinkle some sesame seeds on the outside for extra texture.
Step 12
Serve the onigiri immediately, or wrap them individually in plastic wrap and store in the refrigerator for up to 1 day. They are best consumed fresh.
Nutrition Facts
| Serving size | 1332.6 grams (1332.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1324 |
| Total Fat 48.50g | 62% |
| Saturated Fat 9.80g | 49% |
| Polyunsaturated Fat 8.40g | |
| Cholesterol 143mg | 48% |
| Sodium 3755mg | 163% |
| Total Carbohydrate 149.50g | 54% |
| Dietary Fiber 4.40g | 16% |
| Total Sugars 20.70g | |
| Protein 66.70g | 133% |
| Vitamin D 1193IU | 5965% |
| Calcium 183mg | 14% |
| Iron 6mg | 32% |
| Potassium 1288mg | 27% |
Source of Calories