Low FODMAP Japanese Sushi Balls with Sweet Chilli Sauce
Ingredients
MAKE GLUTEN FREEServings:
Japanese Sushi Balls
250
pre-cooked microwave medium grain brown rice (pre-cooked)*
2
rice wine vinegar*
60
mayonnaise*
210
plain pink salmon (canned) (drained)*
3
sesame seeds*
1
nori (seaweed) sheet*
Salad
120
baby spinach
2
orange (peeled & diced)
120
carrot (peeled into ribbons)
150
cucumber (peeled & sliced into cubes)
Sweet Chilli Soy Dressing
1
rice wine vinegar*
1
soy sauce*
1
neutral oil (rice bran, canola, sunflower)
2.5
sweet chilli sauce*
Equipment
- large mixing bowl
Low FODMAP Japanese Sushi Balls with Sweet Chilli Sauce
These low FODMAP sushi balls make a lovely lunchtime salad and are quick to make. You can find my low FODMAP recipe for sweet chilli sauce here.
-
Gluten Free -
Low FODMAP -
Dairy Free -
Egg Free -
Nut Free
Ingredients
MAKE GLUTEN FREEServings:
Japanese Sushi Balls
250
pre-cooked microwave medium grain brown rice (pre-cooked)*
2
rice wine vinegar*
60
mayonnaise*
210
plain pink salmon (canned) (drained)*
3
sesame seeds*
1
nori (seaweed) sheet*
Salad
120
baby spinach
2
orange (peeled & diced)
120
carrot (peeled into ribbons)
150
cucumber (peeled & sliced into cubes)
Sweet Chilli Soy Dressing
1
rice wine vinegar*
1
soy sauce*
1
neutral oil (rice bran, canola, sunflower)
2.5
sweet chilli sauce*
Equipment
- large mixing bowl
Nutrition per serve
- NON-DAIRY FREE |
- DAIRY FREE |
- GLUTEN FREE
Calories
329
Fat
14.2g
Saturates
1.9g
Protein
17.5g
Carbs
35.3g
Sugars
11.5g
Fibre
5.6g
Salt
0.5g
Iron
3.2mg
Calcium
314.7mg
Calories
329
Fat
14.2g
Saturates
1.9g
Protein
17.5g
Carbs
35.3g
Sugars
11.5g
Fibre
5.6g
Salt
0.5g
Iron
3.2mg
Calcium
314.7mg
Calories
329
Fat
14.2g
Saturates
1.9g
Protein
17.5g
Carbs
35.3g
Sugars
11.5g
Fibre
5.6g
Salt
0.5g
Iron
3.2mg
Calcium
314.7mg
- Method |
- FODMAP tips |
- Gluten Free tips |
- Dairy Free tips
Method
- Microwave the rice according to packet directions. Then open the pouch and pour the rice wine vinegar over the rice, leave it to soak in.
- Open the tinned salmon and drain. Shred the nori sheet into small flakes. In a medium sized bowl combine the mayonnaise, salmon, crushed nori, and rice. Stir until it is combined well.
- Using wet hands (so the mixture doesn’t stick) measure out the mixture using a tablespoon. Roll each tablespoon into a small ball (about the size of a walnut. 4 sushi balls per serve). Pour the sesame seeds onto a plate and roll each ball until lightly covered in sesame seeds.
- Make the salad. Measure out the baby spinach, peel and dice the oranges, peel the carrot into ribbons, peel and cut the cucumber into chunks.
- Make the salad dressing by combining the rice wine vinegar, soy sauce, sweet chilli sauce and rice bran oil in a small jar or bowl. Mix until well combined.
- Plate the salad and sushi balls into the recommended number of serves, and drizzle with sweet chilli soy dressing.
Buying Tips
Make sure you buy plain canned salmon that doesn’t have added high FODMAP ingredients like onion or garlic. You can use fresh salmon if you prefer, but you will need to cook it first.
Nori sheets are found in most Asian food stores and should be stocked in your local supermarket.
According to Monash University, sweet chilli sauce, even if it contains garlic, is low FODMAP in 2 tablespoon servings. Or try making our low FODMAP sweet chilli sauce.
Choose a medium-grain brown or white rice that can be cooked quickly in the microwave.
The amount of wheat in regular soy sauce is low FODMAP, however if you are feeling concerned you can buy gluten free soy sauce (Tamari).
Choose a mayonnaise that does not include onion or garlic powder. We like using Best Foods Mayonnaise (Lite or regular). If you are a meal plan member you can also grab the recipe for our egg free mayonnaise here.
Gluten Free Tips
If you are highly sensitive to gluten, check all packaged products, processed meat (like bacon), nuts, seeds and dried fruit do not contain a warning for trace gluten. If you are just on the low FODMAP diet you do not need to worry about this.
Dairy Free Tips
There are no dairy free tips for this recipe.
Author: Alana Scott
In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp... Read More
Professional Reviewer: Kate Watson (RD)
Kate Watson is a FODMAP trained registered dietitian in the USA. She is the former co-founder and president of Nicer Foods, the first company in the US dedicated to making pre-made FODMAP friendly foods. Kate struggled with IBS for two decades until sh... Read More
