Sugar-Free Tuna Onigiri

Elevate your snack game with these delicious and healthy Sugar-Free Tuna Onigiri, a perfect fusion of simplicity and flavor inspired by Japanese cuisine. This recipe features soft and sticky Japanese short-grain rice encasing a savory, protein-packed filling of tuna seasoned with low-sodium, sugar-free soy sauce. For added creaminess, an optional touch of sugar-free mayonnaise takes the filling to the next level. Hand-shaped into compact, portable triangles or balls and wrapped in a strip of crisp nori, these onigiri are as fun to make as they are to eat. With no added sugars and simple ingredients, this recipe is ideal for a quick lunch, post-workout snack, or light meal. Plus, they’re easy to prep ahead and store, making them perfect for busy lifestyles. Try these convenient, flavorful, and wholesome tuna rice balls, and enjoy a sugar-free twist on a Japanese classic!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 3

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)

Directions

Step 1

Rinse the Japanese short-grain rice under cold water until the water runs clear to remove excess starch.

Step 2

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.

Step 3

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.

Step 4

Cut the nori sheets into thirds or quarters, depending on your desired size. Set aside.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Continue shaping and compacting the rice ball until it holds its shape firmly.

Step 9

Wrap a strip or small piece of nori around the bottom or side of the onigiri, shiny side out. Press gently to adhere.

Step 10

Repeat the process with the remaining rice and filling to make approximately 6 onigiri.

Step 11

Serve immediately, or wrap each onigiri in plastic wrap and store in the refrigerator for up to one day.

Nutrition Facts

Serving size	(877.8g)

Amount per serving	% Daily Value*
Calories	661.1

Total Fat 12.4g	0%
Saturated Fat 2.0g	0%
Polyunsaturated Fat 0g
Cholesterol 47.1mg	0%
Sodium 4235.2mg	0%
Total Carbohydrate 89.8g	0%
Dietary Fiber 2.4g	0%
Total Sugars 0.3g
Protein 41.9g	0%

Vitamin D 96IU	0%
Calcium 93.4mg	0%
Iron 2.8mg	0%
Potassium 622.9mg	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: 17.5%

Protein: 26.3%

Carbs: 56.3%