Low Sodium Classic Japanese Onigiri

Enjoy a healthier twist on a beloved Japanese staple with this Low Sodium Classic Japanese Onigiri recipe. Perfectly seasoned with rice vinegar and a touch of low-sodium soy sauce, these delightful rice balls are filled with a savory, low-sodium tuna mixture and wrapped in unsalted nori sheets for a light yet satisfying snack. Nutty sesame seeds and refreshing chopped scallions add a burst of flavor and texture, making every bite irresistible. Whether shaped into traditional triangles or compact ovals, these onigiri are easy to prepare and make a versatile option for lunchboxes, picnics, or quick on-the-go meals. Plus, the optional addition of low-sodium pickled vegetables provides a tangy complement to this heart-healthy recipe. Ready in just 40 minutes, it’s an authentic, low-salt version of a Japanese classic that’s both delicious and diet-friendly!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 6

Ingredients

• 2 cups Short-grain Japanese rice
• 2.5 cups Water
• 1 tablespoon Rice vinegar
• 1 teaspoon Low-sodium soy sauce
• 1 can Low-sodium canned tuna
• 2 sheets Unsalted nori sheets
• 1 tablespoon Sesame seeds
• 1 tablespoon Chopped scallions
• 0.5 cup Optional: pickled vegetables (low-sodium)

Directions

Step 1

Rinse the short-grain rice under cold water until the water runs clear. This step removes excess starch and ensures the rice will not be too sticky.

Step 2

Add the rinsed rice and 2.5 cups of water to a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil, then reduce heat to low, cover, and cook for about 15 minutes until all water is absorbed.

Step 3

While the rice cooks, drain the canned tuna and mix with 1 teaspoon of low-sodium soy sauce in a small bowl.

Step 4

Once the rice is cooked, let it rest covered for 10 minutes before fluffing with a fork. Stir in rice vinegar as you fluff the rice gently.

Step 5

Wet your hands with water to prevent the rice from sticking. Take a handful of rice and shape it into a triangle or oval in your palm.

Step 6

Make an indentation in the center and place a small amount of the tuna mixture inside, then cover and reshape into a firm ball or triangle.

Step 7

Cut the nori sheets into strips that will wrap around the onigiri. Place a strip on one side of each rice ball.

Step 8

Sprinkle a pinch of sesame seeds and chopped scallions on top of each onigiri for added flavor.

Step 9

For an optional touch, add low-sodium pickled vegetables as a side or filling for variation.

Step 10

Serve immediately or wrap in plastic wrap for later consumption. Onigiri is best eaten the same day.

Nutrition Facts

Serving size	(1394.7g)

Amount per serving	% Daily Value*
Calories	895.1

Total Fat 8.9g	0%
Saturated Fat 2.0g	0%
Polyunsaturated Fat 2.1g
Cholesterol 83.3mg	0%
Sodium 533.3mg	0%
Total Carbohydrate 123.3g	0%
Dietary Fiber 5.1g	0%
Total Sugars 3.0g
Protein 75.7g	0%

Vitamin D 188.9IU	0%
Calcium 128.8mg	0%
Iron 3.9mg	0%
Potassium 988.8mg	0%

*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.

Source of Calories

Fat: 9.1%

Protein: 34.6%

Carbs: 56.3%