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https://www.bulletproof.com/recipes/eating-healthy/salmon-onigiri-rice-balls-recipe/ article-19678 Salmon Onigiri Rice Balls https://www.bulletproof.com/wp-content/uploads/2018/05/Salmon-Avocado-Onigiri-White-Rice-Balls_header-300x160.jpg 1 USD InStock Eating Healthy Dairy Free Dinner Fish Gluten Free Keto Low-Carb Lunch Nut Free Paleo article
Home / Recipes / Eating Healthy
|February 21, 2020

Salmon Onigiri Rice Balls

By Bulletproof Staff

Salmon Onigiri Rice Balls

Salmon onigiri rice balls recipe and content provided by Brent Totty

Onigiri is a Japanese white rice ball often times filled with fish or pickled vegetables. I took the original recipe and added two layers of flavorful, wild-caught salmon, garnished it with avocado mayo, and topped it with fresh dill. Don’t let the simplicity of these rice balls fool you; they pack a flavorful punch.

Wild-caught salmon contains high levels of omega-3 fatty acids, which lower inflammation and improve blood flow to the brain.

The real secret to this rice ball recipe is in the way the rice is prepared. When white rice is cooked with a small amount of fat and then cooled, available calories drop up to 40 percent. The oil interacts with the starch in the rice during the cooking and cooling process, which causes its digestible fiber to turn into resistant starch, which people have trouble digesting.

Related: Low-Carb Rice Recipe

Studies have shown that the optimal cooling time is 12 hours for complete caloric and carbohydrate reduction.[1]

Salmon Onigiri Rice Balls

Salmon + Avocado Onigiri White Rice Balls recipeStart to Finish: 1 hour 25 minutes (25 minutes active)

Ingredients:

  • 4 ounces wild-caught salmon lox
  • 1 cup white sushi rice
  • 1 1/2 cups water
  • 2 tablespoons coconut oil
  • 1 teaspoon Himalayan pink salt
  • 1 sprig of dill
  • 1 teaspoon Bulletproof avocado mayo
  • 4 sushi molds (optional)

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Instructions:

  1. Rinse rice in cold water under faucet thoroughly and drain.
  2. Bring 1 1/2 cups of water to a boil, then add rice and coconut oil. Reduce heat to low and cook for 20 minutes.
  3. Remove rice from heat, and press rice into mold (or make into small thumb-size shapes if you do not have a mold).
  4. Let rice cool in refrigerator for at least one hour, or longer.
  5. Top the pressed rice with 1 ounce of salmon, a pinch of salt, a dollop of Bulletproof mayo and a sprig of dill.

Serves: 4

Nutritional Information (Per Serving):

  • Calories: 458
  • Protein: 11g
  • Carbs: 39g
  • Fiber: 0g
  • Sugar:0g
  • Fat: 33g
  • Saturated Fat: 24g
  • Polyunsaturated: 2g
  • Monounsaturated: 2g
  • Trans fat: 0g
  • Cholesterol: 22mg
  • Sodium: 692mg
  • Potassium: 100mg
  • Vitamin A: 0mg
  • Vitamin C: 2mg
  • Calcium: 1mg
  • Iron: 12mg
Let's Get Cookin'!

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Statements made on this website have not been evaluated by the U.S. Food and Drug Administration. Products sold on this website are not intended to diagnose, treat, cure, or prevent any disease. Information provided by this website or this company is not a substitute for direct, individual medical treatment or advice. It is the responsibility of you and your healthcare providers to make all decisions regarding your health. Bulletproof recommends that you consult with your healthcare providers regarding the diagnosis and treatment of any disease or condition.

About Bulletproof Staff

The Bulletproof Staff category includes more than two dozen writers with a wide range of expertise, including nutrition, fitness, recipe development and more. Articles from The Bulletproof Staff contain insight from multiple writers. Content in this category has been peer reviewed and updated when required to adhere to our editorial guidelines. Explore more content by category here.

References

[1] https://www.ncbi.nlm.nih.gov/pubmed/19562607

TAGS

Dairy FreeDinnerFishGluten FreeKetoLow-CarbLunchNut FreePaleo

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