Keto Nigiri Tuna
Experience a fresh and flavorful twist on traditional sushi with our Keto Nigiri Tuna recipe—a perfect fusion of low-carb ingenuity and exquisite Japanese cuisine. This dish swaps out traditional sushi rice for tender cauliflower rice, lightly seasoned with rice vinegar and a hint of Swerve sweetener for that authentic flair, making it entirely keto-friendly while preserving the essence of nigiri. Topped with delicate slices of fresh sushi-grade tuna and a touch of spicy wasabi, each piece is a bite-sized masterpiece. Quick and easy to prepare, this gluten-free nigiri pairs beautifully with tamari (or soy sauce) and pickled ginger, delivering a restaurant-quality experience right at home. Perfect for sushi lovers embracing a keto lifestyle, this recipe brings bold flavors, elegance, and wholesome nutrition to your table.
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Recipe Information
Ingredients
- 250 grams Fresh sushi-grade tuna
- 1 medium head Cauliflower
- 2 tablespoons Rice vinegar
- 1 teaspoon Swerve sweetener
- 0.25 teaspoon Salt
- 1 teaspoon Wasabi paste
- 3 tablespoons Soy sauce (or tamari for gluten-free)
- 2 tablespoons Pickled ginger
Instructions
Wash and dry the cauliflower. Using a box grater or food processor, grate the cauliflower into rice-sized pieces.
In a microwave-safe bowl, steam the cauliflower rice in the microwave for 4 minutes on high, or until tender. Allow it to cool slightly.
In a small bowl, combine the rice vinegar, Swerve sweetener, and salt. Stir until the sweetener and salt are dissolved.
Mix the vinegar solution into the cauliflower rice, stirring thoroughly to ensure an even distribution. Allow the mixture to cool to room temperature.
While the rice is cooling, slice the fresh tuna against the grain into thin pieces, approximately 1 cm thick, suitable for topping the rice.
Take a small amount of the cauliflower rice in your hand (about a tablespoon) and shape it into an oblong mound.
Spread a tiny bit of wasabi paste on one side of each tuna slice. Place the tuna slice wasabi side down onto the rice mound, pressing gently to make sure it adheres.
Repeat the previous two steps until all the rice and tuna are used.
Arrange the nigiri on a serving plate. Serve immediately with soy sauce (or tamari) for dipping and pickled ginger on the side for cleansing the palate.
Nutrition Facts
Calories |
652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.5 g | 20% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 5405 mg | 235% | |
| Total Carbohydrate | 58.5 g | 21% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 18.7 g | ||
| Protein | 82.4 g | 165% | |
| Vitamin D | 14.2 mcg | 71% | |
| Calcium | 251 mg | 19% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 4437 mg | 94% | |
*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.
