Keto Salmon Nigiri
Transform your sushi night with this deliciously low-carb Keto Salmon Nigiri recipe—a perfect blend of fresh salmon, creamy cauliflower rice, and savory garnishes for a guilt-free indulgence. This innovative dish swaps traditional sushi rice for cauliflower, keeping it keto-friendly while maintaining the authentic texture and flavor. Enhanced with cream cheese, rice vinegar, and a hint of salt, the cauliflower rice creates the ideal base for thin slices of sushi-grade salmon. Finished with a sprinkle of sesame seeds, chives, and optional nori wraps, these bite-sized morsels are as visually stunning as they are tasty. Ready in just 30 minutes, this quick and easy recipe is perfect for those following a ketogenic diet or looking for a light yet satisfying appetizer. Pair with soy sauce and wasabi for an unforgettable sushi night that aligns with your low-carb lifestyle!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Salmon fillet
- 1 medium head Cauliflower
- 50 grams Cream cheese
- 2 tablespoons Soy sauce
- 1 teaspoon Wasabi
- 1 tablespoon Rice vinegar
- 1 tablespoon Sesame seeds
- 1 sheet Nori sheets
- 0.5 teaspoon Salt
- 1 tablespoon Chives
Instructions
Begin by preparing the cauliflower rice. Remove the outer leaves and roughly chop the cauliflower, then place it in a food processor and pulse until it resembles rice grains.
Transfer the riced cauliflower to a microwave-safe bowl, cover with plastic wrap or a lid, and microwave on high for 3-4 minutes until tender.
Once cooked, let the cauliflower rice cool slightly, then transfer it to a clean kitchen towel and squeeze out excess moisture.
In a mixing bowl, combine the cauliflower rice with cream cheese, rice vinegar, and salt. Mix well to ensure the cauliflower is well-coated and begins to stick together.
Slice the salmon fillet into thin strips, approximately 1 by 3 inches, and set aside. Ensure the salmon is sushi-grade if serving raw.
Take about 1-2 tablespoons of the cauliflower rice mixture and shape it into an oval mound using your hands.
Lay a strip of salmon over the top of each rice mound, pressing gently to adhere.
If desired, cut the nori sheet into thin strips and wrap one strip around each nigiri to secure the salmon.
Sprinkle each piece with sesame seeds and finely chopped chives for garnish.
Serve the keto salmon nigiri with soy sauce and wasabi on the side. Enjoy immediately for the freshest taste.
Nutrition Facts
Calories |
921 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.5 g | 78% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 13.4 g | ||
| Cholesterol | 188 mg | 63% | |
| Sodium | 3791 mg | 165% | |
| Total Carbohydrate | 31.0 g | 11% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 11.6 g | ||
| Protein | 68.2 g | 136% | |
| Vitamin D | 27.4 mcg | 137% | |
| Calcium | 203 mg | 16% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 2599 mg | 55% | |
*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.
