Keto Sushi Nigiri
Indulge in all the flavors of traditional sushi with a low-carb twist in this Keto Sushi Nigiri recipe! Perfect for sushi lovers on a ketogenic diet, this recipe swaps out traditional sushi rice for a flavorful cauliflower rice mixture, made creamy and sticky with a touch of cream cheese and rice vinegar. Topped with slices of fresh, sashimi-grade salmon and tuna, and optionally secured with nori strips, these bite-sized delights are as beautiful as they are satisfying. Garnished with a dollop of wasabi and a sprinkle of sesame seeds, and served alongside soy sauce (or coconut aminos), pickled ginger, and extra wasabi, this dish offers a guilt-free sushi experience that’s high in protein, packed with flavor, and ready in just 25 minutes. Whether you're entertaining or enjoying a quick dinner, this keto-friendly recipe is sure to impress!
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Recipe Information
Ingredients
- 2 cups Cauliflower rice
- 2 tablespoons Cream cheese
- 1 tablespoon Rice vinegar
- 1 sheet Nori sheet
- 6 slices Fresh sashimi-grade salmon
- 6 slices Fresh sashimi-grade tuna
- 2 tablespoons Soy sauce (or coconut aminos)
- 2 tablespoons Pickled ginger
- 1 teaspoon Wasabi paste
- 1 teaspoon Sesame seeds
- 0.25 teaspoon Salt
- 1 teaspoon Olive oil
Instructions
Heat a skillet over medium heat and add the olive oil. Place the cauliflower rice into the skillet and cook for 3-5 minutes, stirring occasionally, until it is tender but not mushy.
Transfer the cooked cauliflower rice to a mixing bowl. Stir in the cream cheese, rice vinegar, and salt. Mix until the ingredients are fully combined and the mixture is sticky, resembling sushi rice. Let it cool to room temperature.
Cut the nori sheet into thin strips, approximately 1-inch wide. These will be used to secure the fish onto the nigiri later.
Using clean hands, take about 1 tablespoon of the cauliflower rice mixture and shape it into an oval or rectangular mound, about 2 inches long. Repeat this process until all the rice mixture has been used.
Place a slice of salmon or tuna on top of each cauliflower rice mound. If desired, wrap a strip of nori around the middle of the nigiri to hold the fish in place.
Arrange the completed nigiri on a serving platter. Garnish with a small dollop of wasabi on top of each piece and sprinkle sesame seeds for added flavor.
Serve the nigiri with soy sauce or coconut aminos for dipping, along with pickled ginger and additional wasabi on the side.
Nutrition Facts
Calories |
1055 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.6 g | 67% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 243 mg | 81% | |
| Sodium | 3181 mg | 138% | |
| Total Carbohydrate | 21.3 g | 8% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 6.9 g | ||
| Protein | 120.6 g | 241% | |
| Vitamin D | 38.7 mcg | 193% | |
| Calcium | 151 mg | 12% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2048 mg | 44% | |
*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.
