Low Fat Tuna Onigiri
Enjoy a flavorful and guilt-free twist on a Japanese favorite with this Low Fat Tuna Onigiri recipe! Perfectly cooked sushi rice envelopes a creamy yet light filling made with canned tuna, low-fat mayonnaise, and a hint of low-sodium soy sauce for a savory kick. Each onigiri is lovingly shaped by hand and wrapped with a strip of nori, adding a delightful crunch and subtle oceanic flavor. This easy-to-make dish is ideal for a quick lunch, a healthy snack, or a convenient grab-and-go meal. Ready in just 35 minutes, these protein-packed rice balls are simple, nutritious, and sure to satisfy your cravings without compromising your health goals. Whether you’re a fan of Japanese cuisine or looking for a new low-fat recipe, these onigiri are a must-try!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 1 can (5 ounces) Canned tuna in water (drained)
- 2 tablespoons Low-fat mayonnaise
- 1 teaspoon Soy sauce (low sodium)
- 0.25 teaspoon Salt
- 2 sheets Nori sheets (seaweed, cut into strips)
- as needed Water (for shaping)
- as needed Salt (for shaping)
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Add the rinsed rice and 1.25 cups of water to a pot. Bring to a boil, then lower the heat to a simmer, cover, and cook for 15-20 minutes or until the rice is tender and the water has been absorbed.
While the rice is cooking, prepare the tuna filling. In a small bowl, mix the drained tuna, low-fat mayonnaise, soy sauce, and 1/4 teaspoon of salt until well combined. Set aside.
Once the rice has finished cooking, transfer it to a large bowl and let it cool slightly until it's warm but not too hot to handle.
Prepare a small bowl of water and a pinch of salt for shaping the onigiri. Wet your hands with salted water to prevent the rice from sticking.
Take a handful of warm rice (approximately 1/4 cup) and flatten it slightly in your palm. Place about 1-2 teaspoons of the tuna filling in the center.
Gently fold the rice around the filling to completely enclose it, forming a triangular or round shape. Press firmly but gently to ensure the onigiri holds its shape.
Repeat with the remaining rice and filling until all ingredients are used.
Wrap a strip of nori around the bottom or side of each onigiri, pressing gently to adhere.
Serve immediately or wrap in plastic wrap to keep fresh. Store in the refrigerator for up to one day. Enjoy!
Nutrition Facts
Calories |
548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.0 g | 12% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 1879 mg | 82% | |
| Total Carbohydrate | 66.3 g | 24% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 1.1 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 73 mg | 6% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 613 mg | 13% | |
*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.
