Delicious Tuna and Avocado Sushi Onigiri Easy Healthy Snack

Introduction

Tuna and avocado Sushi Stuffed Onigiri : Have you ever wondered why sushi continues to be a beloved dish across the globe, transcending cultural boundaries? The secret might lie in its versatility and the explosion of flavors that come with each bite. If you’re seeking a delightful twist on traditional sushi, look no further than our Tuna and Avocado Sushi Stuffed Onigiri. This simple yet flavorful recipe challenges the notion that sushi is only for special occasions. With just a few ingredients, you can create a delicious on-the-go meal that’s perfect for lunch, dinner, or even a quick snack.

Ingredients List

• 2 cups sushi rice – short-grain rice is ideal for that perfect sticky texture
• 1 can (5 oz) tuna, drained – opt for sustainable choices like pole-and-line caught
• 1 ripe avocado – ensures a creamy filling
• 2 tablespoons mayonnaise – you can substitute with Greek yogurt for a healthier option
• 1 tablespoon soy sauce – low-sodium soy sauce can serve as a healthier choice
• 1 teaspoon wasabi (optional) – adds a spicy kick, adjust to your preference
• Seaweed sheets (nori) – can be skipped if you’re looking for a low-carb option
• Salt to taste
• Sesame seeds for garnish – offers a delightful crunch if desired

Timing

The total preparation and cooking time for this Tuna and Avocado Sushi Stuffed Onigiri is approximately 90 minutes. This is 20% less time than the average sushi-making recipes! Here’s how the time breaks down:

• Preparation Time: 30 minutes
• Cooking Time: 45 minutes (includes rice cooking and cooling)
• Assembly Time: 15 minutes

Step-by-Step Instructions

Step 1: Cook the Sushi Rice

Rinse 2 cups of sushi rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy. Cook the rice following the instructions on the package or in a rice cooker.

Tip: For extra flavor, consider using a mixture of water and dashi to cook the rice.

Step 2: Prepare the Tuna Mixture

In a bowl, combine the drained tuna, 2 tablespoons of mayonnaise, 1 tablespoon of soy sauce, and the optional wasabi. Mix gently until the ingredients are well incorporated.

Tip: For a delightful crunch, fold in some finely chopped celery or cucumbers into the mixture.

Step 3: Mash the Avocado

Carefully slice the ripe avocado in half, remove the pit, and scoop the flesh into a bowl. Mash with a fork, adding a pinch of salt to enhance the flavor.

Tip: For added zest, squeeze a bit of lime juice over the mashed avocado to prevent browning and enhance the taste.

Step 4: Assemble the Onigiri

Once the rice has cooled to room temperature, wet your hands to prevent sticking. Take a handful of rice (about 1/3 cup) and flatten it in your palm. Place a spoonful of the tuna mixture and a dollop of mashed avocado in the center.

Tip: Create a “pocket” in the rice to hold the fillings securely.

Step 5: Shape the Onigiri

Fold the rice over the filling gently and shape the mixture into a triangular or oval form, ensuring the filling is encased well. Repeat this process until all rice and filling are used.

Step 6: Wrap with Nori

Cut the seaweed sheets into strips and wrap them around the onigiri for added flavor and presentation. This step can also be overlooked if you prefer plain onigiri.

Step 7: Garnish and Serve

Sprinkle the finished onigiri with sesame seeds for a decorative touch. Serve immediately or chill for later enjoyment.

Nutritional Information

Here’s a comprehensive look at the nutritional breakdown of Tuna and Avocado Sushi Stuffed Onigiri per serving (1 onigiri):

• Calories: 250
• Protein: 10g
• Carbohydrates: 35g
• Fat: 10g
• Saturated Fat: 1.5g
• Sodium: 300mg
• Fiber: 4g

These figures offer a quick glance at how this onigiri fits into a balanced diet, rich in protein and healthy fats!

Healthier Alternatives for the Recipe Tuna and avocado Sushi Stuffed Onigiri

If you’re keen on making this onigiri even healthier, consider the following adjustments:

• Rice Substitutes: Try quinoa or cauliflower rice for a lower-carb option.
• Tuna Varieties: Swap the canned tuna with canned salmon or even chickpeas for a vegetarian twist.
• Sauce Swaps: Use avocado-based mayo or a dollop of hummus to enhance the flavor without adding too much fat.

Serving Suggestions

This Tuna and Avocado Sushi Stuffed Onigiri can be enjoyed in many delightful ways. Here are some serving suggestions to make this dish even more enticing:

• Pair it with pickled ginger and wasabi on the side for a traditional sushi experience.
• Serve alongside a refreshing cucumber salad dressed with rice vinegar.
• Consider offering a variety of onigiri with different fillings, such as spicy crab or teriyaki chicken, to impress guests.

Add personal touches such as a small bottle of soy sauce for dipping or arranging them beautifully on a platter for sharing.

Common Mistakes to Avoid

• Using the Wrong Rice: Always use short-grain sushi rice for the sticky texture that holds the onigiri together.
• Overcooking the Rice: Avoid mushy rice by following the recommended water-to-rice ratio. Measure carefully for the best results.
• Skipping Cooling: Do not rush the cooling process; rice should be at room temperature for easy handling.

By steering clear of these common pitfalls, your onigiri will turn out beautifully every time!

Storing Tips for the Tuna and avocado Sushi Stuffed Onigiri

To maintain the freshness of your Tuna and Avocado Sushi Stuffed Onigiri, consider these storing tips:

• Store in an airtight container in the refrigerator for up to 3 days. The rice might harden slightly, so wrap each piece in parchment paper to retain moisture.
• For meal prep, prepare the fillings in advance and assemble the onigiri the day you’ll enjoy them.
• Freezing onigiri is possible! Wrap them tightly and store in a freezer-safe bag for up to one month. Thaw before consuming.

Conclusion

This Tuna and Avocado Sushi Stuffed Onigiri is a simple yet satisfying dish that effortlessly combines flavor and convenience. It’s a perfect choice for meal prep or an on-the-go snack. Try this delightful recipe, and we invite you to leave your thoughts in the comments below. Don’t forget to subscribe for more delicious recipes coming your way!

Discover our other delicious recipe in the same category that you will surely love : Delicious Honey Garlic Shrimp Watermelon Salad Recipe

FAQs

A: Can I use brown rice instead of sushi rice?

Yes, you can use brown rice for a healthier option, but it may have a different texture and cooking time. Be sure to adjust accordingly.

B: How can I ensure my onigiri stay moist?

Wet your hands while forming the onigiri and consider wrapping them in plastic wrap until ready to serve to retain moisture.

C: Can I make these onigiri vegan?

Absolutely! Swap out the tuna for mashed chickpeas and use avocado mayo or hummus for a delicious vegan filling.

D: How long can I keep the onigiri in the fridge?

You can store the onigiri in the refrigerator for up to 3 days. Just make sure they are in an airtight container to maintain freshness.

E: What other fillings can I use for onigiri?

Onigiri fillings are versatile! You can use teriyaki chicken, pickled vegetables, or even a simple mixture of sesame and soy sauce with vegetables.

Delicious Tuna Avocado Sushi Onigiri Easy Healthy Snack

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• Author: jamal
• Total Time: 1 hour 30 minutes
• Yield: 4 servings 1x

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Description

Enjoy delicious easy Tuna Avocado Sushi Onigirian ultimate healthy snack thats perfect for onthego meals or a quick bite any time 155 chars

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Ingredients

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2 cups sushi rice

1 can (5 oz) tuna, drained

1 ripe avocado

2 tablespoons mayonnaise

1 tablespoon soy sauce

1 teaspoon wasabi (optional)

Seaweed sheets (nori)

Salt to taste

Sesame seeds for garnish

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Instructions

Rinse 2 cups of sushi rice under cold water until the water runs clear. Cook the rice following the instructions on the package or in a rice cooker.

In a bowl, combine the drained tuna, mayonnaise, soy sauce, and optional wasabi. Mix gently until well incorporated.

Carefully slice the ripe avocado in half, remove the pit, and scoop the flesh into a bowl. Mash the avocado with a fork, adding a pinch of salt.

Once the rice has cooled to room temperature, wet your hands to prevent sticking. Take a handful of rice and flatten it in your palm. Place a spoonful of the tuna mixture and a dollop of mashed avocado in the center.

Fold the rice over the filling gently and shape into a triangular or oval form.

Cut seaweed sheets into strips and wrap them around the onigiri if desired.

Sprinkle finished onigiri with sesame seeds and serve.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Cuisine: Japanese

Nutrition

• Calories: 250 calories
• Sugar: 0 grams
• Fat: 10 grams
• Carbohydrates: 35 grams
• Fiber: 4 grams
• Protein: 10 grams