fusion

Pesto Shiso Tuna Onigiri with Sesame Cucumber Salad

Name: Pesto Shiso Tuna Onigiri with Sesame Cucumber Salad
Yield: 1 serving
Cuisine: fusion
Ingredients: 78 g short grain rice (dry); 104 g canned tuna in olive oil, drained; 19 g basil pesto; 5 g shiso leaves, thinly sliced (or basil); 2 g nori sheet; 9 g rice vinegar; 138 g cucumber, thinly sliced; 9 g soy sauce; 3 g toasted sesame oil; 3 g sesame seeds; 2 g salt

This dish pairs basil pesto with shiso leaves, thinly sliced, cucumber, thinly sliced and toasted sesame oil. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced Pescatarian High satiety

Set your calorie target 650 kcal

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Estimated macros per portion

35 g Protein

71 g Carbohydrates

25 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

78g short grain rice (dry) 285 kcal
104g canned tuna in olive oil, drained 208 kcal
19g basil pesto 86 kcal
5g shiso leaves, thinly sliced (or basil) 1 kcal
2g nori sheet 1 kcal
9g rice vinegar 2 kcal
138g cucumber, thinly sliced 21 kcal
9g soy sauce 6 kcal
3g toasted sesame oil 27 kcal
3g sesame seeds 17 kcal
2g salt 0 kcal

Cooking instructions

rice vinegarsalt
Cook rice according to package directions. While warm, season with rice vinegar and salt; let cool until just warm to the touch.
canned tuna in olive oilbasil pestoshiso leaves
In a bowl, mix tuna, pesto, and shiso (or basil) into a thick filling.
nori sheet
With wet hands, press a portion of rice into your palm, add filling to the center, and shape into a triangle or ball. Repeat and wrap each with nori strips.
cucumbersoy saucesesame seeds
Toss cucumber with soy sauce, sesame oil, and sesame seeds to make a quick salad.
cucumber
Serve onigiri with the cucumber salad on the side.