Onisi D.I.Y. Non-allergen Gluten-free Rice-ball (Salmon) [42g]

Tax included
(Member Price is: HK$22.00)


    Salmon bits are added

    Deliciously put together

    One can create a traditional Japanese Rice Ball in 15 minutes without having to come in contact with any of the ingredients

    Rice are all pre-washed, steamed, stirred, and press-dried until 9%

    No need to re-wash or cook.

    Pour hot or cold water, and let the mixture sit its pre-packaged container.

*Hot water (15minutues) / Cold water (1hour)

    Does not contain top 27 allergens

    Light in weight and can be stored for 5 years under room temperature

    Suitable for hiking, backpacking, travelling, or stored as emergency food

    Every packet comes with a spoon

    Certified as Japanese Natural Disastersstaples

    ISO 9001 certified

    2005 JAXA certified


Product overview


Main Ingredients: Non-glutinous rice (made in Japan), dried salmon, salt, sugar syrup, trehalose, seasoning (amino acids)

Does not contain 27 allergens: Shrimp/prawn, crab, wheat, buckwheat, egg, milk and peanuts, abalone, squid, salmon roe, oranges, cashew nut, kiwifruit, beef, walnuts, sesame, salmon, mackerel, soybeans, chicken, bananas, pork, “matsutake” mushrooms, peaches, yams, apples and gelatin

Suggested Use

1.Remove the sticker on the face of the bag.

2.Open the bag at the notch 1 and take the oxygen absorber packet out of the bag. Extend the bottom of the bag.

3. Fill the packet with hot or cold water to the fill line.

4.Close the zip closure at the top of the bag and shake the bag about 20 times to mix well the rice and ingredients. * Approximate wait time for hot water is 15 minutes (20 minutes for red rice) and 60 minutes for cold water (15°C).

5.Shape the rice ball by pressing the sealed part beside the notch 2.

6. Tear off the upper part of the bag at north 2, 3 and 4. Fold down the remaining triangular parts on the both sides of the bag.

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