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
Start 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)
More Recipes From Bulletproof
Instructions:
- Rinse rice in cold water under faucet thoroughly and drain.
- 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.
- Remove rice from heat, and press rice into mold (or make into small thumb-size shapes if you do not have a mold).
- Let rice cool in refrigerator for at least one hour, or longer.
- 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
Subscribe to our Recipe Lab newsletter for delicious recipes delivered to your inbox weekly!