Low Sodium Tuna Mayo Onigiri

Elevate your lunchtime routine with this Low Sodium Tuna Mayo Onigiri, a healthier spin on the classic Japanese rice ball that's perfect for on-the-go snacking or light meals. Made with tender short-grain Japanese rice, a tangy touch of rice vinegar, and a creamy, protein-packed filling of low-sodium tuna and mayonnaise, this recipe strikes the perfect balance between flavor and heart-healthy ingredients. Wrapped in crisp nori and optionally sprinkled with sesame seeds for an extra layer of texture, these onigiri are as nutritious as they are delicious. Simple to prepare and irresistibly satisfying, this low-sodium version of tuna mayo onigiri is a must-try for fans of Japanese cuisine seeking a healthier option.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 cups Short-grain Japanese rice
• 2.5 cups Water
• 1 can Canned tuna (low sodium, drained)
• 2 tablespoons Low-sodium mayonnaise
• 1 teaspoon Rice vinegar
• 4 pieces Nori (seaweed sheets, cut into strips)
• 1 tablespoon Sesame seeds (optional)

Directions

Step 1

Rinse the short-grain Japanese rice thoroughly under cold water until the water runs clear. This removes excess starch and helps the rice cook evenly.

Step 2

In a rice cooker or pot, combine the rinsed rice with 2.5 cups of water. Cook the rice according to the instructions specific to your rice cooker or until the water is fully absorbed and the rice is tender. Allow the rice to cool slightly once cooked.

Step 3

While the rice is cooking, prepare the filling. In a small bowl, mix the drained low-sodium canned tuna with the low-sodium mayonnaise until evenly combined.

Step 4

Once the rice has cooled enough to handle (but is still warm), stir in 1 teaspoon of rice vinegar to give it a slight tang and improve the texture for shaping.

Step 5

Dampen your hands with water to prevent the rice from sticking when shaping the onigiri. Scoop about 1/3 cup of rice into your hand and gently flatten it into a small disk.

Step 6

Place about 1 teaspoon of the tuna mayo mixture in the center of the rice disk. Gently fold the rice over the filling and shape it into a compact triangle or ball, ensuring the filling is fully enclosed.

Step 7

Wrap a strip of nori around the bottom or side of each onigiri for easier handling. Optionally, sprinkle sesame seeds on the surface for added flavor and texture.

Step 8

Repeat the process with the remaining rice and filling until all onigiri are formed. Serve immediately or wrap each onigiri in plastic wrap and store in the refrigerator for up to 2 days.

Nutrition Facts

Serving size	(1289.5g)

Amount per serving	% Daily Value*
Calories	978.4

Total Fat 16.9g	0%
Saturated Fat 3.2g	0%
Polyunsaturated Fat 0g
Cholesterol 93.2mg	0%
Sodium 219.2mg	0%
Total Carbohydrate 121.2g	0%
Dietary Fiber 3.9g	0%
Total Sugars 0.8g
Protein 75.6g	0%

Vitamin D 188.8IU	0%
Calcium 213.5mg	0%
Iron 4.5mg	0%
Potassium 904.1mg	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: 16.2%

Protein: 32.2%

Carbs: 51.6%