Low Fat Tuna Onigiri
Elevate your snack or lunch game with this delightful Low Fat Tuna Onigiri recipe, a healthy twist on the classic Japanese rice ball! Made with tender sushi rice, a savory tuna filling mixed with low-fat mayonnaise, and a touch of low-sodium soy sauce, these onigiri are bursting with flavor while staying light on calories. Encased in a strip of nori for that authentic umami kick, these compact rice delights are perfect for meal prepping or enjoying on the go. Simple to prepare with just 15 minutes of prep time, this recipe is ideal for anyone seeking a delicious, guilt-free option for quick meals or snacks. Whether you're new to Japanese cuisine or looking for a low-fat upgrade, this tuna onigiri is a must-try!
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Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 1 can (5 ounces) Canned tuna in water (drained)
- 2 tablespoons Low-fat mayonnaise
- 1 teaspoon Soy sauce (low sodium)
- 0.25 teaspoon Salt
- 2 sheets Nori sheets (seaweed, cut into strips)
- 0 as needed Water (for shaping)
- 0 as needed Salt (for shaping)
Directions
Step 1
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Step 2
Add the rinsed rice and 1.25 cups of water to a pot. Bring to a boil, then lower the heat to a simmer, cover, and cook for 15-20 minutes or until the rice is tender and the water has been absorbed.
Step 3
While the rice is cooking, prepare the tuna filling. In a small bowl, mix the drained tuna, low-fat mayonnaise, soy sauce, and 1/4 teaspoon of salt until well combined. Set aside.
Step 4
Once the rice has finished cooking, transfer it to a large bowl and let it cool slightly until it's warm but not too hot to handle.
Step 5
Prepare a small bowl of water and a pinch of salt for shaping the onigiri. Wet your hands with salted water to prevent the rice from sticking.
Step 6
Take a handful of warm rice (approximately 1/4 cup) and flatten it slightly in your palm. Place about 1-2 teaspoons of the tuna filling in the center.
Step 7
Gently fold the rice around the filling to completely enclose it, forming a triangular or round shape. Press firmly but gently to ensure the onigiri holds its shape.
Step 8
Repeat with the remaining rice and filling until all ingredients are used.
Step 9
Wrap a strip of nori around the bottom or side of each onigiri, pressing gently to adhere.
Step 10
Serve immediately or wrap in plastic wrap to keep fresh. Store in the refrigerator for up to one day. Enjoy!
Nutrition Facts
| Serving size | (916.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 547.7 |
| Total Fat 9.0g | 0% |
| Saturated Fat 1.5g | 0% |
| Polyunsaturated Fat 4.1g | |
| Cholesterol 55.0mg | 0% |
| Sodium 1879.4mg | 0% |
| Total Carbohydrate 66.3g | 0% |
| Dietary Fiber 1.8g | 0% |
| Total Sugars 1.1g | |
| Protein 44.6g | 0% |
| Vitamin D 113.4IU | 0% |
| Calcium 73.3mg | 0% |
| Iron 3.0mg | 0% |
| Potassium 612.9mg | 0% |
Source of Calories