Tuna Onigiri (Rice Balls)

Swapping traditional high-fat mayonnaise for protein-packed nonfat Greek yogurt creates a lighter, high-protein onigiri that delivers long-lasting satiety.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 260 g (1 1/3 cups) short-grain Japanese rice (uncooked) · 936 kcal in the whole recipe
• 320 g (11.3 oz) drained canned light tuna in water · 371 kcal in the whole recipe
• 80 g (1/3 cup) nonfat Greek yogurt (instead of mayonnaise) · 49 kcal in the whole recipe
• 2 tbsp low-sodium soy sauce (32 g) · 18 kcal in the whole recipe
• 1 tbsp rice vinegar (or white vinegar) (15 g) · 3 kcal in the whole recipe
• 4 sheets dried nori seaweed (cut into strips, ~12 g) · 36 kcal in the whole recipe
• 1 tsp sesame seeds (5 g) · 32 kcal in the whole recipe

Method

1. Rinse the short-grain rice until the water runs clear, boil covered until tender, then let it steam off the heat for 10 minutes.

   

2. Mix the warm cooked rice with rice vinegar and a pinch of salt using a wooden paddle, then let it cool to room temperature.

   

3. In a bowl, flake the drained canned tuna and combine it with nonfat Greek yogurt and low-sodium soy sauce until smooth.

   

4. Lightly wet and salt your hands; divide the rice into 8 portions, flatten each, place the tuna filling in the center, and shape firmly into triangles.

   

5. Wrap a strip of dried nori seaweed around the bottom of each of the 8 onigiri and sprinkle with sesame seeds before serving.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.