Gluten-Free Tuna Mayo Onigiri

Transform your snack game with this delectable Gluten-Free Tuna Mayo Onigiri recipe, a perfect fusion of convenience, flavor, and allergen-friendly cooking. This Japanese-inspired delight features tender short-grain rice formed into handheld triangles or balls, wrapped in crisp nori, with a creamy and savory tuna mayonnaise filling at the heart. Made with gluten-free soy sauce and mayonnaise, it's ideal for those with dietary restrictions while still delivering authentic onigiri flavors. Quick and easy to prepare with just 15 minutes of prep and 20 minutes of cooking time, this recipe is perfect for grab-and-go lunches, bento boxes, or a satisfying snack. Customize it with your favorite fillings or enjoy as-is for a wholesome, protein-packed treat!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 6

Ingredients

• 2 cups Short-grain white rice (or Japanese sushi rice)
• 2.5 cups Water
• 0.5 teaspoons Salt
• 1 can (5 ounces) Canned tuna (in water or brine, drained)
• 3 tablespoons Gluten-free mayonnaise
• 1 teaspoon Gluten-free soy sauce (optional)
• 3 sheets Nori sheets (seaweed, cut into strips)
• 1 piece Plastic wrap or sushi mold (optional)

Directions

Step 1

Rinse the rice under cold water until the water runs clear. This removes excess starch and ensures fluffy rice.

Step 2

Add the rinsed rice and 2.5 cups of water to a rice cooker or pot. Cook according to the rice cooker's instructions or bring to a boil on the stove, then reduce to a simmer, cover, and cook for 18-20 minutes. Once done, let the rice rest for 10 minutes with the lid on.

Step 3

While the rice is cooking, prepare the filling. Drain the canned tuna and mix it with the gluten-free mayonnaise in a small bowl. Add the optional gluten-free soy sauce for extra flavor if desired. Set aside.

Step 4

Once the rice has cooled slightly, sprinkle in the salt and gently mix to distribute evenly.

Step 5

Wet your hands slightly to prevent the rice from sticking. Take a small handful of rice (about 1/3 cup) and flatten it into a circle on your palm, or place the rice in a plastic wrap or sushi mold.

Step 6

Place about 1 teaspoon of the tuna mayo mixture in the center of the rice. Fold the rice around the filling to form a ball or a triangle, ensuring the filling is fully encased in rice.

Step 7

Wrap a strip of nori around the bottom of each onigiri for easy handling and added flavor.

Step 8

Repeat with the remaining rice and filling until all onigiri are formed.

Step 9

Serve immediately or store in an airtight container for up to 24 hours. If storing, place a damp paper towel over the onigiri to prevent the rice from drying out.

Nutrition Facts

Serving size	1188.2 grams (1188.2g)

Amount per serving	% Daily Value*
Calories	872

Total Fat 32.80g	42%
Saturated Fat 4.40g	22%
Polyunsaturated Fat 0.00g
Cholesterol 24mg	8%
Sodium 1923mg	84%
Total Carbohydrate 118.10g	43%
Dietary Fiber 2.70g	10%
Total Sugars 0.40g
Protein 20.30g	41%

Vitamin D 23IU	114%
Calcium 96mg	7%
Iron 2mg	11%
Potassium 382mg	8%

*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: 34.8%

Protein: 9.6%

Carbs: 55.7%