Paleo Tuna Onigiri

Satisfy your sushi cravings with a modern paleo twist by making these delightful Paleo Tuna Onigiri! This recipe swaps traditional rice for tender, sautéed cauliflower rice, flavored with coconut aminos for a subtly savory touch. The filling features protein-packed canned tuna combined with fresh green onions and creamy avocado for optional richness. Wrapped in crisp nori sheets and sprinkled with sesame seeds, these handheld triangles are not just gluten-free but also grain-free, making them perfect for paleo and low-carb diets. Quick to prepare in under 35 minutes, these onigiri are an ideal snack or light lunch with a healthy and creative spin on a Japanese classic.

Nutriscore Rating: 77/100

Prep Time:25 mins

Cook Time:10 mins

Total Time:35 mins

Servings: 2

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)

Directions

Step 1

1. Begin by ricing the cauliflower: Cut the cauliflower into florets and pulse them in a food processor until the texture resembles rice.

Step 2

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.

Step 3

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.

Step 4

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.)

Step 5

5. Transfer the cauliflower rice to a bowl and mix in the remaining 1 tablespoon of coconut aminos.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

9. Sprinkle the top of each onigiri with sesame seeds for added flavor and garnish.

Step 10

10. Serve immediately or store in the refrigerator for up to 2 days. Enjoy your Paleo Tuna Onigiri!

Nutrition Facts

Serving size	(691.9g)

Amount per serving	% Daily Value*
Calories	544.2

Total Fat 22.7g	0%
Saturated Fat 4.2g	0%
Polyunsaturated Fat 0.8g
Cholesterol 70.9mg	0%
Sodium 2811.9mg	0%
Total Carbohydrate 35.9g	0%
Dietary Fiber 13.2g	0%
Total Sugars 15.8g
Protein 52.7g	0%

Vitamin D 283.5IU	0%
Calcium 153.9mg	0%
Iron 5.0mg	0%
Potassium 2049.5mg	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: 36.6%

Protein: 37.7%

Carbs: 25.7%