Low Fat Crab Onigiri
Savor the delightful flavors of Japanese cuisine with this Low Fat Crab Onigiri recipe—a wholesome twist on a classic snack. Made with perfectly seasoned sushi rice, a creamy low-fat crab and mayonnaise filling, and wrapped in crispy nori, these triangular rice balls are both satisfying and guilt-free. The addition of green onion provides a fresh, zesty kick, while an optional touch of wasabi adds just the right amount of heat for spice enthusiasts. Perfect for lunchboxes, picnics, or quick snacks, this easy-to-make recipe comes together in under 40 minutes and can be stored for next-day enjoyment. If you're searching for healthy onigiri ideas, Japanese rice snacks, or crab-filled recipes, these flavorful and low-fat onigiri will surely hit the spot!
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Recipe Information
Ingredients
- 1 cup short-grain sushi rice
- 1.25 cups water
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 0.5 teaspoon salt
- 4 ounces imitation crab meat
- 2 tablespoons low-fat mayonnaise
- 1 stalk green onion
- 2 sheets nori
- 0.5 teaspoon wasabi (optional)
Instructions
Rinse the sushi rice under cold water until the water runs clear.
Combine the rinsed rice and 1.25 cups of water in a medium saucepan. Bring to a boil over medium-high heat.
Once boiling, reduce heat to low, cover, and simmer for 15 minutes. After cooking, remove from heat and let it sit, covered, for another 10 minutes.
While the rice is cooking, dissolve the sugar and salt in the rice vinegar in a small bowl.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture with a rice paddle or spatula. Allow the rice to cool to room temperature.
In a separate bowl, shred the imitation crab meat and mix it with low-fat mayonnaise and finely chopped green onion. If desired, add wasabi to taste.
Cut each nori sheet into thirds and set aside.
Wet your hands with water to prevent sticking, and take about 1/4 cup of rice, forming it into a rough triangle shape in your hand.
Make an indentation in the center of the rice and add a spoonful of the crab filling.
Cover the filling with a bit more rice, shaping it into a triangle and firmly pressing to seal the edges.
Wrap a strip of nori around the bottom of each onigiri, shiny side out, to add flavor and structure.
Repeat with the remaining rice and filling. Serve immediately or wrap in plastic wrap and store in the refrigerator for up to one day.
Nutrition Facts
Calories |
481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.9 g | 10% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 2134 mg | 93% | |
| Total Carbohydrate | 85.1 g | 31% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 13.2 g | ||
| Protein | 15.9 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 266 mg | 6% | |
*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.
