Salmon Onigiri (Rice Balls) - Gluten-Free

Name: Salmon Onigiri (Rice Balls) - Gluten-Free
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 cups Cooked Japanese Rice; 1 cup Cooked Salmon; 2 tbsp Tamari (gluten-free soy sauce); 1 tbsp Rice Vinegar; 4 sheets Nori Seaweed Sheets; 2 tbsp Sesame Seeds

Japanese rice balls filled with cooked salmon, seasoned with gluten-free ingredients, and wrapped in nori seaweed.

35m4 servings

Contains soyContains fishContains sesameWHEAT-free

350 cal|20g protein|50g carbs|8g fat|3g fiber

Ingredients

4 cups Cooked Japanese Rice
1 cup Cooked Salmon
2 tbsp Tamari (gluten-free soy sauce)
1 tbsp Rice Vinegar
4 sheets Nori Seaweed Sheets
2 tbsp Sesame Seeds

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1Flake the cooked salmon and mix with tamari.
2In a bowl, mix cooked rice with rice vinegar and sesame seeds.
3Wet your hands with water to prevent sticking.
4Place a portion of the rice in your palm and make a well in the center.
5Fill the well with the seasoned salmon.
6Shape the rice into triangles or balls, enclosing the salmon filling.
7Cut nori sheets into strips and wrap around the bottom of each onigiri. Serve immediately or pack for later.

Substitutions

Soy Sauce → Tamari(avoids Wheat)

Allergy Disclaimer — Safe Plated Pte. Ltd.

This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.