Low Carb Tuna Onigiri
Elevate your lunchtime routine with this irresistible Low Carb Tuna Onigiri recipe, a lightened-up twist on the beloved Japanese rice ball. Crafted with cauliflower rice instead of traditional white rice, this keto-friendly dish is perfect for staying on track while savoring umami-rich flavors. The tender cauliflower rice is lightly seasoned with rice vinegar and salt to mimic the iconic onigiri taste, while the creamy tuna filling, enhanced with sugar-free mayonnaise and soy sauce (or coconut aminos for a gluten-free option), adds a delicious depth. Wrapped in strips of dried nori for an authentic flair, these bite-sized delights are easy to mold into triangular shapes or rounded balls, making them perfect for snacking or meal prepping. Top with sesame seeds for added crunch and nutty goodness, and enjoy this quick, protein-packed recipe in just 20 minutes!
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Recipe Information
Ingredients
- 300 grams Cauliflower rice
- 100 grams Canned tuna (in water, drained)
- 2 tablespoons Mayonnaise (sugar-free or keto-friendly)
- 1 teaspoon Soy sauce (low-sodium, or use coconut aminos for gluten-free)
- 1 teaspoon Rice vinegar
- 0.25 teaspoon Salt
- 2 sheets Nori sheets (dried seaweed, cut into strips)
- 1 tablespoon Sesame seeds (optional)
Instructions
Heat a non-stick skillet over medium heat and lightly toast the cauliflower rice for 3-5 minutes to reduce excess moisture. Allow to cool completely before proceeding.
In a mixing bowl, combine the drained canned tuna, mayonnaise, and soy sauce (or coconut aminos). Mix well and set aside.
In another bowl, mix the cooled cauliflower rice with rice vinegar and salt. Taste and adjust seasoning as needed.
Wet your hands slightly to prevent sticking. Take a small handful of the cauliflower rice mixture and flatten it gently in the palm of your hand.
Place about a teaspoon of the tuna mixture in the center, then top with another small handful of cauliflower rice to encase the filling. Shape it into a triangular form or a rounded ball, pressing gently to compress the mixture.
Wrap a strip of nori around the bottom of the onigiri for easier handling and a burst of umami flavor.
If desired, sprinkle sesame seeds on the outside for added texture and flavor.
Repeat the process with the remaining ingredients to make 4 onigiri. Serve immediately or store in an airtight container in the refrigerator for up to 24 hours.
Nutrition Facts
Calories |
477 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.7 g | 36% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 1382 mg | 60% | |
| Total Carbohydrate | 22.1 g | 8% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 7.1 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 192 mg | 15% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1059 mg | 23% | |
*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.
