Keto Yellowtail Nigiri
Experience the perfect fusion of Japanese cuisine and low-carb living with this irresistible Keto Yellowtail Nigiri recipe. Featuring tender slices of butter-rich yellowtail sashimi atop a flavorful cauliflower rice base, this dish is a deliciously guilt-free twist on traditional sushi. The cauliflower "rice," seasoned with cream cheese, rice vinegar, and keto-friendly sweetener, mimics the texture of sushi rice while keeping the carbs in check. Simple to prepare in just 20 minutes, these elegant bites can be enhanced with nori strips for added authenticity, and served alongside soy sauce, wasabi, and sugar-free pickled ginger for a complete sushi experience. Perfect for keto enthusiasts and sushi lovers alike, this vibrant recipe packs freshness and finesse into every bite without compromising your dietary goals.
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Recipe Information
Ingredients
- 8 ounces Yellowtail (Hamachi) sashimi-grade fish
- 1 cup Cauliflower rice
- 2 tablespoons Cream cheese
- 1 teaspoon Rice vinegar
- 1 teaspoon Erythritol or keto-friendly sweetener
- 0.25 teaspoons Salt
- 1 sheet Nori seaweed sheets
- 1 teaspoon Wasabi (optional)
- 2 tablespoons Pickled ginger (sugar-free, optional)
- 2 tablespoons Soy sauce or tamari (low-carb)
Instructions
1. Prepare the cauliflower rice base: Heat the cauliflower rice in a non-stick skillet over medium heat for 3-4 minutes, stirring occasionally, until slightly softened. Remove from heat and let it cool to room temperature.
2. Mix the 'rice': Transfer the cooled cauliflower rice to a mixing bowl. Add cream cheese, rice vinegar, erythritol, and salt. Mix well until the mixture is sticky and resembles sushi rice in consistency.
3. Shape the keto rice: Wet your hands slightly to prevent sticking. Take about 1 tablespoon of the cauliflower 'rice' mixture and form it into a small, oval-shaped mound to mimic traditional nigiri rice. Repeat with the remaining cauliflower rice mixture to make 8 mounds.
4. Slice the yellowtail: Using a very sharp knife, slice the yellowtail into thin, even pieces (around 2 inches long and 1 inch wide) to match the size of the cauliflower rice mounds.
5. Assemble the nigiri: Place one slice of yellowtail sashimi over each cauliflower rice mound, gently pressing it onto the rice to secure.
6. Optional nori wrap: Cut thin strips of nori seaweed and wrap them around the center of each nigiri if desired for presentation and to help hold the nigiri together.
7. Serve: Arrange the nigiri on a serving platter. Serve with a small dish of soy sauce or tamari on the side, along with wasabi and sugar-free pickled ginger, if using.
Nutrition Facts
Calories |
512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.9 g | 28% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 3022 mg | 131% | |
| Total Carbohydrate | 19.0 g | 7% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 4.1 g | ||
| Protein | 59.2 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 102 mg | 8% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1291 mg | 27% | |
*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.
