Low Carb Tuna Mayo Onigiri
Satisfy your cravings for Japanese-inspired snacks while sticking to your health goals with this delicious Low Carb Tuna Mayo Onigiri recipe! Featuring tender cauliflower rice as a low-carb substitute for traditional sushi rice, these triangular rice balls are filled with creamy, savory tuna mixed with mayo and soy sauce for a burst of umami flavor. Seasoned with rice vinegar and wrapped in crispy nori sheets, these onigiri are perfect for a light lunch, snack, or meal prep option. Garnish with black sesame seeds for extra texture and visual appeal. With a quick 15-minute prep time and only 5 minutes of cooking, this gluten-free, keto-friendly dish proves that healthy eating can be both easy and delicious! Perfect for those seeking low-carb recipes with a fun, creative twist, this is a must-try.
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Recipe Information
Ingredients
- 300 grams Cauliflower rice
- 100 grams Canned tuna (drained)
- 2 tablespoons Mayonnaise
- 1 teaspoon Soy sauce (low sodium, gluten-free if desired)
- 1 teaspoon Rice vinegar
- 2 sheets Nori sheets (seaweed)
- 0.5 teaspoon Salt
- 1 teaspoon Black sesame seeds (optional, for garnish)
Instructions
1. Heat a non-stick skillet over medium heat and add the cauliflower rice.
2. Cook the cauliflower rice for 4-5 minutes, stirring occasionally, until it becomes tender and most of the moisture is evaporated. Set aside to cool.
3. While the rice cools, prepare the tuna mayo filling. In a mixing bowl, combine the drained tuna, mayonnaise, and soy sauce. Mix well until the filling is creamy and uniform. Set aside.
4. Once the cauliflower rice is cool enough to handle, stir in the rice vinegar and salt, mixing thoroughly to evenly distribute the seasoning.
5. Wet your hands slightly with water to prevent sticking. Take a small handful of the cauliflower rice and flatten it slightly in your palm.
6. Place a spoonful of the tuna mayo filling in the center and carefully mold the cauliflower rice around it, forming a triangular or round shape. Make sure the filling is fully enclosed.
7. Cut the nori sheets into strips or smaller pieces as desired. Wrap each onigiri with a strip of nori, leaving part of the nori as a handhold if preferred.
8. Garnish with black sesame seeds if desired, pressing them gently into the surface of the onigiri.
9. Serve immediately or refrigerate for up to 24 hours. Enjoy your low-carb tuna mayo onigiri!
Nutrition Facts
Calories |
460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 1863 mg | 81% | |
| Total Carbohydrate | 26.4 g | 10% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 7.1 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 134 mg | 10% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1025 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
