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japanese

Yaki Onigiri with Tuna Mayo and Cucumber

This grilled dish pairs cucumber with cooked short grain rice, mayonnaise and soy sauce. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch
Easy
Balanced Pescatarian High satiety Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

32 g Protein
72 g Carbohydrates
25 g Fat
2 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 233g cooked short grain rice 303 kcal
  • 85g canned tuna in water drained 99 kcal
  • 20g mayonnaise 136 kcal
  • 13g soy sauce 9 kcal
  • 7g neutral oil 62 kcal
  • 107g cucumber 16 kcal
  • 1g nori sheet 0 kcal
  • 4g toasted sesame seeds 23 kcal

Cooking instructions

  1. canned tuna in water drainedmayonnaisecucumber
    Mix tuna with mayonnaise in a small bowl. Slice cucumber into thin coins.
  2. cooked short grain ricecanned tuna in water drained
    Wet your hands and form the rice into two compact triangles. Press a small indentation into each and add a spoon of tuna mayo, then seal with more rice.
  3. neutral oil
    Heat a nonstick skillet over medium. Brush on a little oil and pan-grill onigiri until lightly crisp on both sides, 3-4 minutes per side.
  4. soy saucecucumbernori sheet
    Brush on soy sauce and cook 30 seconds per side to glaze. Serve with cucumber and torn nori for wrapping.

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