Low Sodium Classic Japanese Onigiri
Discover the art of simplicity with our Low Sodium Classic Japanese Onigiri recipe—perfectly balanced for anyone seeking a heart-healthy twist on traditional Japanese rice balls. Made with fluffy short-grain rice seasoned with a hint of rice vinegar and stuffed with a savory low-sodium soy-tuna mixture, these handheld delights are wrapped in unsalted nori for a classic touch. Sprinkled with toasted sesame seeds and fresh scallions, each bite delivers authentic flavor without compromising on health. Quick to prepare in just 40 minutes, they're ideal for on-the-go lunches or light snacks. Pair them with optional low-sodium pickled vegetables for extra variety. Easy, nutritious, and irresistible—this recipe is a must-try for fans of Japanese cuisine!
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Recipe Information
Ingredients
- 2 cups Short-grain Japanese rice
- 2.5 cups Water
- 1 tablespoon Rice vinegar
- 1 teaspoon Low-sodium soy sauce
- 1 can Low-sodium canned tuna
- 2 sheets Unsalted nori sheets
- 1 tablespoon Sesame seeds
- 1 tablespoon Chopped scallions
- 0.5 cup Optional: pickled vegetables (low-sodium)
Instructions
Rinse the short-grain rice under cold water until the water runs clear. This step removes excess starch and ensures the rice will not be too sticky.
Add the rinsed rice and 2.5 cups of water to a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil, then reduce heat to low, cover, and cook for about 15 minutes until all water is absorbed.
While the rice cooks, drain the canned tuna and mix with 1 teaspoon of low-sodium soy sauce in a small bowl.
Once the rice is cooked, let it rest covered for 10 minutes before fluffing with a fork. Stir in rice vinegar as you fluff the rice gently.
Wet your hands with water to prevent the rice from sticking. Take a handful of rice and shape it into a triangle or oval in your palm.
Make an indentation in the center and place a small amount of the tuna mixture inside, then cover and reshape into a firm ball or triangle.
Cut the nori sheets into strips that will wrap around the onigiri. Place a strip on one side of each rice ball.
Sprinkle a pinch of sesame seeds and chopped scallions on top of each onigiri for added flavor.
For an optional touch, add low-sodium pickled vegetables as a side or filling for variation.
Serve immediately or wrap in plastic wrap for later consumption. Onigiri is best eaten the same day.
Nutrition Facts
Calories |
895 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.9 g | 11% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 533 mg | 23% | |
| Total Carbohydrate | 123.3 g | 45% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 3.0 g | ||
| Protein | 75.7 g | 151% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 129 mg | 10% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 989 mg | 21% | |
*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.
