Low Sodium Tuna Mayo Onigiri
Elevate your snack game with this Low Sodium Tuna Mayo Onigiri recipe—a healthier twist on a classic Japanese favorite. Perfect for lunchboxes, picnics, or a quick bite, these rice balls are made with tender short-grain Japanese rice infused with a hint of rice vinegar for a subtle tang. The savory filling combines low-sodium canned tuna and creamy mayonnaise, ensuring a flavor-packed yet heart-healthy option. Wrapped in strips of nori and optionally topped with sesame seeds for added texture, this dish is easy to prepare and customizable to your taste preferences. Ready in just 35 minutes, these portable, nutrient-conscious onigiri are as wholesome as they are delicious!
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Recipe Information
Ingredients
- 2 cups Short-grain Japanese rice
- 2.5 cups Water
- 1 can Canned tuna (low sodium, drained)
- 2 tablespoons Low-sodium mayonnaise
- 1 teaspoon Rice vinegar
- 4 pieces Nori (seaweed sheets, cut into strips)
- 1 tablespoon Sesame seeds (optional)
Instructions
Rinse the short-grain Japanese rice thoroughly under cold water until the water runs clear. This removes excess starch and helps the rice cook evenly.
In a rice cooker or pot, combine the rinsed rice with 2.5 cups of water. Cook the rice according to the instructions specific to your rice cooker or until the water is fully absorbed and the rice is tender. Allow the rice to cool slightly once cooked.
While the rice is cooking, prepare the filling. In a small bowl, mix the drained low-sodium canned tuna with the low-sodium mayonnaise until evenly combined.
Once the rice has cooled enough to handle (but is still warm), stir in 1 teaspoon of rice vinegar to give it a slight tang and improve the texture for shaping.
Dampen your hands with water to prevent the rice from sticking when shaping the onigiri. Scoop about 1/3 cup of rice into your hand and gently flatten it into a small disk.
Place about 1 teaspoon of the tuna mayo mixture in the center of the rice disk. Gently fold the rice over the filling and shape it into a compact triangle or ball, ensuring the filling is fully enclosed.
Wrap a strip of nori around the bottom or side of each onigiri for easier handling. Optionally, sprinkle sesame seeds on the surface for added flavor and texture.
Repeat the process with the remaining rice and filling until all onigiri are formed. Serve immediately or wrap each onigiri in plastic wrap and store in the refrigerator for up to 2 days.
Nutrition Facts
Calories |
209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.1 g | 5% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 44 mg | 2% | |
| Total Carbohydrate | 30.3 g | 11% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 0.3 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 56 mg | 4% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 154 mg | 3% | |
*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.
