Low Sodium Tuna Onigiri
Delight in the simplicity and savory satisfaction of Low Sodium Tuna Onigiri, a healthy twist on a beloved Japanese snack. This recipe combines fluffy short-grain sushi rice, seasoned lightly with rice vinegar, with a flavorful filling of low-sodium canned tuna, light mayonnaise, and a hint of soy sauce or coconut aminos. Wrapped in crisp nori sheets and optionally garnished with sesame seeds, these handheld rice balls are as visually appealing as they are delicious. Perfect for meal prep, picnics, or a convenient grab-and-go snack, this easy-to-make onigiri is low in sodium but packed with taste. Ready in just 35 minutes, it’s a must-try for those seeking a wholesome, homemade option to enjoy any time of day!
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Recipe Information
Ingredients
- 2 cups Short-grain sushi rice
- 2.25 cups Water
- 1 can (5 oz) Low-sodium canned tuna (drained)
- 1 teaspoon Low-sodium soy sauce or coconut aminos
- 1 teaspoon Rice vinegar
- 1 tablespoon Light mayonnaise
- 3 sheets Nori (seaweed sheets, cut into strips for wrapping)
- 1 tablespoon Sesame seeds (optional for garnish)
Instructions
Rinse the sushi rice under cold water in a fine-mesh strainer until the water runs clear. This removes excess starch and ensures the rice will be fluffy.
Add the rinsed rice and 2.25 cups of water to a medium pot. Cover with a lid and bring to a boil over medium-high heat.
Once boiling, reduce the heat to low and let the rice simmer for 15 minutes. Then, turn off the heat and allow the rice to rest, covered, for an additional 10 minutes.
While the rice cooks, prepare the tuna filling. In a small bowl, combine the drained low-sodium tuna, low-sodium soy sauce or coconut aminos, rice vinegar, and light mayonnaise. Mix well and set aside.
Once the rice has finished cooking and is still warm, wet your hands with clean water to prevent sticking. Take about 1/4 cup of rice and flatten it in the palm of your hand.
Place a teaspoon of the tuna mixture in the center of the rice. Carefully fold the rice around the filling to form a ball or triangle shape, sealing the tuna inside.
Wrap each onigiri with a strip of nori for easy handling and added flavor. Repeat with the remaining rice and tuna mixture until all ingredients are used.
Optionally, sprinkle the onigiri with sesame seeds for added texture and garnish.
Serve immediately or wrap individually in plastic wrap to enjoy later.
Nutrition Facts
Calories |
803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.8 g | 13% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 52 mg | 18% | |
| Sodium | 438 mg | 19% | |
| Total Carbohydrate | 121.2 g | 44% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 1.1 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 203 mg | 16% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 662 mg | 14% | |
*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.
