Spicy Tuna Onigiri by Sheila Williams
3
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
Ingredients
Cooked sushi rice, unseasoned
1 cup(s)
Furikake (Japanese seasoning)
1 Tbsp
Canned tuna packed in water
3 oz
Kewpie Japanese Style Mayonnaise
1 Tbsp
Sriracha hot sauce
1 Tbsp
Avocado
½ small, sliced
Low sodium soy sauce
1 Tbsp, for dipping, optional
Instructions
1
In a medium bowl, mix together the sushi rice and furikake.
2
In a separate medium bowl, combine the tuna, mayo, and sriracha.
3
Place a sheet of plastic wrap on your work surface. Add 1/4 of the rice to the center and press down with the back of a spoon. Place 1/4 of tuna mixture and 1/4 of avocado slices in the middle of the rice.
4
Pick up the edges of the plastic to wrap the rice around the tuna filling, gently forming a ball. Twist the plastic at the top to keep it together. Repeat with remaining ingredients. When ready to eat, unwrap onigiri and dip in soy sauce, if desired.
5
Serving size: 1 onigiri
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