YOUR SOLIN GENERATED RECIPE
Savory Tuna Onigiri with Furikake
Steamed short-grain rice triangles stuffed with a creamy, protein-packed tuna filling and coated in a salty-sweet furikake seasoning.
INGREDIENTS
6 oz Canned tuna in water
0.25 cup Non-fat Greek yogurt
1 tsp Sriracha
1 tsp Coconut aminos
1 cup Cooked short-grain sushi rice
1 tbsp Furikake seasoning
1 sheet Nori seaweed
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Drain the canned tuna thoroughly and place it in a medium mixing bowl.
Combine the tuna with Greek yogurt, sriracha, coconut aminos, sea salt, and black pepper, mashing with a fork until the mixture is creamy and uniform.
Lightly dampen your hands with water and a pinch of salt to prevent the rice from sticking to your skin.
Take half of the warm cooked sushi rice and place it in your palm, creating a small well in the center.
Place the tuna filling into the well and gently fold the rice over to cover the filling completely.
Carefully press the rice between your palms to form a firm triangle shape.
Cut the nori sheet into a wide strip and wrap it around the bottom of the rice triangle.
Press the edges of the onigiri into the furikake seasoning to coat the sides before serving.