Paleo Tuna Onigiri
Transform your favorite Japanese snack into a health-conscious treat with this Paleo Tuna Onigiri recipe! Perfectly crafted with riced cauliflower instead of traditional white rice, these nutrient-packed onigiri are gluten-free, grain-free, and rich in flavor from coconut aminos and sesame seeds. A savory filling of creamy tuna, green onions, and avocado takes center stage, while nori sheets wrap each compact bite in a classic touch. Quick and easy to make, this recipe balances convenience with wholesome goodness, offering a fun, paleo-friendly twist on a beloved dish. Serve these on-the-go snacks as a light lunch, appetizer, or travel-friendly meal option!
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 2 tablespoons Coconut aminos
- 1 can (5 ounces) Canned tuna (in olive oil)
- 1 teaspoon Avocado oil
- 2 stalks Green onions
- 0.5 teaspoon Salt
- 2 Nori sheets
- 1 teaspoon Sesame seeds
- 0.5 Avocado (optional, for filling)
Instructions
1. Begin by ricing the cauliflower: Cut the cauliflower into florets and pulse them in a food processor until the texture resembles rice.
2. Heat the avocado oil in a skillet over medium heat. Add the riced cauliflower to the skillet and sprinkle with salt. Cook for 5–7 minutes, stirring occasionally, until softened but not mushy. Set aside to cool for a few minutes.
3. While the cauliflower cools, prepare the filling: Drain the canned tuna and mix it with 1 tablespoon of coconut aminos in a bowl. Finely chop the green onions and add them to the tuna mixture. Optional: Mash in the avocado for a creamier filling.
4. Once the cauliflower rice is cool enough to handle, use a clean kitchen towel or cheesecloth to squeeze out any excess moisture. (This step is crucial to help the onigiri hold its shape.)
5. Transfer the cauliflower rice to a bowl and mix in the remaining 1 tablespoon of coconut aminos.
6. To shape the onigiri, wet your hands lightly with water to prevent sticking. Take a small handful of cauliflower rice and flatten it into a disc in your palm.
7. Place about 1 teaspoon of the tuna filling into the center of the disc. Add a small dollop of avocado if desired. Fold the edges of the rice over the filling, shaping it into a compact triangle or ball shape. Repeat with the remaining ingredients.
8. Cut the nori sheets into strips or squares. Wrap a strip of nori around the base of each onigiri for easier handling and a classic look.
9. Sprinkle the top of each onigiri with sesame seeds for added flavor and garnish.
10. Serve immediately or store in the refrigerator for up to 2 days. Enjoy your Paleo Tuna Onigiri!
Nutrition Facts
Calories |
544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 2812 mg | 122% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 15.8 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 7.1 mcg | 35% | |
| Calcium | 154 mg | 12% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 2050 mg | 44% | |
*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.
