NUTRITION

SERVINGS

INGREDIENTS

7.5 oz Canned tuna in water

0.25 cup Plain Greek yogurt

1 tsp Toasted sesame oil

1 tbsp Tamari

1 cup Cooked short-grain sushi rice

1 tbsp Rice vinegar

1 tbsp Furikake seasoning

2 sheets Nori seaweed

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Drain the canned tuna thoroughly and place it in a medium mixing bowl, flaking it with a fork.

• 2

  Stir in the Greek yogurt, tamari, toasted sesame oil, and black pepper until the filling is creamy and well combined.

• 3

  In a separate bowl, gently toss the warm cooked sushi rice with the rice vinegar and sea salt.

• 4

  Prepare a small bowl of water to dampen your hands to prevent the rice from sticking while shaping.

• 5

  Scoop a handful of rice into your palm and create a deep indentation in the center.

• 6

  Place a generous spoonful of the tuna mixture into the well and cover with a small amount of additional rice to seal.

• 7

  Gently but firmly press the rice into a triangle shape using your palms and fingers.

• 8

  Cut the nori sheets into strips and wrap one strip around the base of each onigiri.

• 9

  Dip the exposed sides of the rice triangle into the furikake seasoning to coat evenly before serving.