Keto Shrimp Onigiri
Elevate your snacking game with Keto Shrimp Onigiri, a low-carb twist on the classic Japanese rice ball. This recipe swaps traditional sushi rice for tender cauliflower rice, perfectly seasoned with rice vinegar, sesame seeds, and green onions for an authentic yet guilt-free base. Succulent, soy-infused shrimp and creamy avocado slices take center stage, all wrapped in crisp nori sheets for a flavorful handheld delight. Ready in just 25 minutes, this creative keto-friendly onigiri is ideal for meal prep, quick lunches, or a unique party appetizer. Packed with umami and healthy fats, it’s a satisfying way to enjoy sushi-inspired flavors without straying from your keto lifestyle.
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Recipe Information
Ingredients
- 2 cups Cauliflower rice
- 12 small Shrimp, peeled and deveined
- 2 tablespoons Coconut oil
- 1 tablespoon Soy sauce
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 2 large Nori sheets
- 1 tablespoon Seasoned rice vinegar
- 2 tablespoons Chopped green onions
- 1 tablespoon Toasted sesame seeds
- 1 per onigiri Sliced avocado
Instructions
Heat 1 tablespoon of coconut oil in a non-stick skillet over medium heat. Add the cauliflower rice and cook until it becomes tender, about 5-6 minutes. Stir occasionally.
While the cauliflower rice is cooking, heat the remaining 1 tablespoon of coconut oil in a separate pan over medium heat. Add the shrimp and sauté until they turn pink and are fully cooked, about 3-4 minutes. Add the soy sauce and sesame oil, stir well, and remove from heat.
In a large bowl, transfer the cooked cauliflower rice and allow it to cool slightly. Add the seasoned rice vinegar, salt, chopped green onions, and toasted sesame seeds to the rice and mix well.
Cut the nori sheets into strips approximately 2 inches wide and set aside.
With damp hands, take a small handful of the cauliflower rice mixture and flatten it. Place one cooked shrimp and a slice of avocado in the center, then cover with another small handful of rice mixture. Shape it into a ball or a triangular onigiri shape, pressing gently to form.
Wrap each onigiri with a strip of nori, allowing one end of the strip to extend for holding.
Repeat the process with the remaining ingredients.
Serve immediately or store in a cool place and consume within a couple of hours for best taste and texture.
Nutrition Facts
Calories |
686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.4 g | 66% | |
| Saturated Fat | 26.3 g | 132% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 234 mg | 78% | |
| Sodium | 2410 mg | 105% | |
| Total Carbohydrate | 25.9 g | 9% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 9.2 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1102 mg | 23% | |
*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.
