Sugar-Free Tuna Onigiri
Elevate your lunch game with this Sugar-Free Tuna Onigiri recipe, a delightful Japanese rice ball filled with a savory and subtly creamy tuna mixture that's both flavorful and guilt-free. Made with Japanese short-grain rice and a sugar-free, low-sodium soy sauce, these handheld treats are perfect for those seeking a healthier twist on traditional onigiri. Wrapped in crisp nori sheets and optionally enhanced with sugar-free mayonnaise for added creaminess, this recipe is quick to prepare and ideal for meal prep or an on-the-go snack. Simple techniques, like moistening your hands for effortless rice shaping, ensure perfect results every time. Enjoy this wholesome and nutritious recipe today, packed with authentic flavors minus the sugar!
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Recipe Information
Ingredients
- 300 grams Japanese short-grain rice
- 360 milliliters Water
- 120 grams Canned tuna (in water, drained)
- 2 teaspoons Soy sauce (low-sodium, sugar-free)
- 1 tablespoon Mayonnaise (optional, sugar-free)
- 0.5 teaspoon Salt
- 3 sheets Nori sheets (seaweed)
- 50 milliliters Water (for shaping)
- 1 teaspoon Salt (for shaping)
Instructions
Rinse the Japanese short-grain rice under cold water until the water runs clear to remove excess starch.
Add 300 grams of rinsed rice and 360 milliliters of water to a rice cooker or pot. Cook the rice according to the rice cooker’s instructions, or bring it to a boil in the pot, then reduce to a simmer and cook for about 15 minutes until tender. Let it rest for another 10 minutes off the heat.
While the rice is resting, prepare the tuna filling. Mix the drained canned tuna with the soy sauce. If you prefer a creamier filling, stir in 1 tablespoon of sugar-free mayonnaise.
Cut the nori sheets into thirds or quarters, depending on your desired size. Set aside.
Prepare a small bowl with 50 milliliters of water and 1 teaspoon of salt for moistening your hands to prevent sticking while shaping the onigiri.
Wet your hands with the salted water. Scoop about 1/3 cup of warm rice into your palm and form it into a ball or triangle shape, pressing gently to compact it.
Make a small indentation in the center of the rice ball. Place about 1 teaspoon of the tuna filling into the indentation, then cover it with a bit more rice to fully encase the filling.
Continue shaping and compacting the rice ball until it holds its shape firmly.
Wrap a strip or small piece of nori around the bottom or side of the onigiri, shiny side out. Press gently to adhere.
Repeat the process with the remaining rice and filling to make approximately 6 onigiri.
Serve immediately, or wrap each onigiri in plastic wrap and store in the refrigerator for up to one day.
Nutrition Facts
Calories |
661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.4 g | 16% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 4235 mg | 184% | |
| Total Carbohydrate | 89.8 g | 33% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 0.3 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 93 mg | 7% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 623 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.
