Salmon Onigiri (Rice Balls) - Gluten-Free
Japanese rice balls filled with cooked salmon, seasoned with gluten-free ingredients, and wrapped in nori seaweed.
25m prep + 10m cook4 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
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.
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