Low Carb Classic Nigiri Sushi
Experience the fresh flavors of sushi without the carb overload with this Low Carb Classic Nigiri Sushi recipe! By swapping traditional rice for tender, seasoned cauliflower "rice," this dish delivers all the satisfaction of nigiri sushi while keeping it keto-friendly and gluten-free. Topped with sushi-grade salmon, tuna, or crisp cucumber slices, each bite balances savory, tangy, and subtly sweet notes. Ready in just 40 minutes, including prep and cook time, this recipe is perfect for health-conscious sushi lovers looking for a lighter twist on a Japanese favorite. Serve with tamari, pickled ginger, and a hint of wasabi for an authentic finishing touch. Whether you're hosting friends or indulging in a solo sushi treat, this low-carb alternative will leave everyone impressed!
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Recipe Information
Ingredients
- 1 head (medium, about 600g) Cauliflower
- 2 tablespoons Rice vinegar
- 1 teaspoon Granular erythritol or sugar substitute
- 0.5 teaspoon Salt
- 100 grams Fresh salmon (sushi-grade)
- 100 grams Fresh tuna (sushi-grade)
- 1 small English cucumber
- 1 teaspoon Wasabi paste
- 4 tablespoons Soy sauce (or tamari for gluten-free)
- 2 tablespoons Pickled ginger
Instructions
Break the cauliflower into florets and wash thoroughly. Use a food processor to pulse the cauliflower florets until they resemble rice grains.
Transfer the cauliflower 'rice' to a microwave-safe dish and cover with a microwave-safe lid or plastic wrap. Cook in the microwave on high for 3-5 minutes until tender. Alternatively, steam the cauliflower rice on the stovetop for 5-7 minutes.
Transfer the cauliflower rice to a mixing bowl. Add rice vinegar, granular erythritol, and salt. Stir until well combined and allow to cool to room temperature.
Slice the salmon and tuna into thin strips, approximately 1x3 inches, ensuring each piece is about 5 mm in thickness. Keep the fish chilled until ready to serve.
Cut the cucumber into thin strips, similar in size to the fish slices. Set aside.
With wet hands, form small oval-shaped mounds of the cooled cauliflower 'rice', approximately the size of your thumb. Press firmly so that they hold their shape.
Add a small dab of wasabi paste on top of each 'rice' mound, then gently place a slice of salmon, tuna, or cucumber on top, pressing lightly to adhere.
Arrange the prepared nigiri sushi on a platter. Serve immediately with soy sauce or tamari, pickled ginger, and additional wasabi on the side.
Nutrition Facts
Calories |
600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.8 g | 27% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 6647 mg | 289% | |
| Total Carbohydrate | 50.2 g | 18% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 15.9 g | ||
| Protein | 64.9 g | 130% | |
| Vitamin D | 18.8 mcg | 94% | |
| Calcium | 211 mg | 16% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 3470 mg | 74% | |
*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.
