Keto Crab Onigiri
Elevate your sushi game with this Keto Crab Onigiri recipe, a low-carb twist on the classic Japanese snack! By swapping traditional rice for savory cauliflower rice blended with cream cheese, rice vinegar, and a touch of keto-friendly sweetness, this recipe perfectly mimics the texture and flavor of sticky sushi rice. Stuffed with a luscious filling of tender crab meat, creamy mayonnaise, and a splash of soy sauce, each onigiri is wrapped in crisp nori for an authentic touch. Topped with sesame seeds and green onions, these handheld delights are perfect for a light lunch, snack, or elegant appetizer. Ready in just 35 minutes, this keto-friendly onigiri is packed with bold flavors and offers a guilt-free way to enjoy your favorite Japanese cuisine without compromising on your low-carb lifestyle!
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Recipe Information
Ingredients
- 1 medium head cauliflower
- 2 tablespoons cream cheese
- 1 tablespoon rice vinegar
- 1 teaspoon erythritol (or preferred keto sweetener)
- 6 ounces crab meat, cooked and flaked
- 2 tablespoons mayonnaise
- 1 teaspoon soy sauce
- 3 full sheets nori sheets
- 1 tablespoon sesame seeds
- 2 tablespoons green onions, thinly sliced
Instructions
Begin by preparing the cauliflower rice. Cut the cauliflower into florets and pulse them in a food processor until they resemble rice grains.
In a medium saucepan, cook the cauliflower rice over medium heat for about 5-7 minutes, stirring frequently, until the moisture has evaporated.
Transfer the cooked cauliflower rice into a mixing bowl. Stir in cream cheese, rice vinegar, and erythritol until well combined. Allow it to cool slightly.
In another bowl, mix the flaked crab meat with mayonnaise and soy sauce. Add green onions and stir to incorporate.
Cut the nori sheets into halves, creating two rectangles from each sheet.
With damp hands, shape a palm-sized portion of the cauliflower rice mixture into a ball or traditional onigiri triangle.
Make an indentation in the center of the rice, fill it with the crab mixture, and carefully close the gap by patting the rice around it.
Wrap each shaped onigiri with a piece of nori, shiny side out. The nori should cover one side and extend slightly above and below the rice.
Sprinkle the onigiri with sesame seeds for added flavor and texture.
Repeat with the remaining ingredients, and serve immediately for the best taste and texture.
Nutrition Facts
Calories |
128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.9 g | 9% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 642 mg | 28% | |
| Total Carbohydrate | 9.6 g | 3% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 3.3 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 580 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
