Low Fat Tuna Mayo Onigiri
Crafted for a guilt-free indulgence, this Low Fat Tuna Mayo Onigiri recipe offers a delightful Japanese snack that's both healthy and flavorful. Featuring perfectly cooked short-grain rice enveloping a creamy, low-fat tuna mayonnaise filling with a hint of umami from soy sauce, this dish is light yet satisfying. Wrapped with a crisp nori sheet for an authentic touch, these onigiri are easy to prepare in just 35 minutes and are perfect for a quick lunch, meal prep, or snack on-the-go. The salted water shaping technique ensures smooth molding, while the low-sodium soy sauce keeps the recipe heart-healthy. With only 6 simple steps, this recipe delivers a classic Japanese treat with a modern, low-fat twist that's sure to impress your taste buds.
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Recipe Information
Ingredients
- 300 grams Short-grain white rice
- 375 milliliters Water
- 100 grams Canned tuna in water (drained)
- 2 tablespoons Low-fat mayonnaise
- 1 teaspoon Soy sauce (low sodium)
- 1 teaspoon Salt
- 2 sheets Nori (seaweed sheets)
- 50 milliliters Water for shaping
- 1 teaspoon Salt for shaping
Instructions
Rinse the rice under cold water until the water runs clear to remove excess starch.
Combine the rice and water in a rice cooker or a medium saucepan. Cook according to the rice cooker’s instructions or bring to a boil on the stovetop, then reduce heat, cover, and simmer for 15 minutes. Once cooked, let it rest for an additional 10 minutes off the heat.
While the rice is cooking, prepare the filling. In a small bowl, mix the drained tuna with low-fat mayonnaise and soy sauce until well combined. Set aside.
Cut the nori sheets into 6 rectangular strips for wrapping the onigiri.
In a separate small bowl, mix the water and salt to create a shaping solution.
Once the rice has cooled slightly but is still warm, wet your hands with the salted water to prevent sticking. Take about 1/2 cup of rice in your hands and flatten it into a disk shape.
Place one to two teaspoons of the tuna mayo filling in the center of the rice disk.
Carefully fold the rice around the filling, shaping it into a triangle, ensuring the filling is fully enclosed by the rice.
Wrap a strip of nori around the bottom of the onigiri, leaving the top portion of the rice exposed.
Repeat the process until all the rice and filling are used, yielding approximately 6 onigiri.
Serve immediately or wrap in plastic wrap to store. These can be enjoyed at room temperature or slightly chilled.
Nutrition Facts
Calories |
591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.8 g | 11% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 5315 mg | 231% | |
| Total Carbohydrate | 90.1 g | 33% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 1.4 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 76 mg | 6% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 460 mg | 10% | |
*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.
