Low Carb Nigiri Salmon
Elevate your sushi night with this delectable Low Carb Nigiri Salmon recipe, a guilt-free twist on the Japanese classic. Crafted with tender slices of fresh salmon atop tangy cauliflower rice, this low-carb delight is perfect for sushi lovers seeking a nutritious alternative to traditional white rice. Infused with the subtle acidity of rice vinegar and complemented by optional garnishes like sesame seeds and nori strips, each bite delivers vibrant flavor and visual appeal. Ready in just 30 minutes, this dish is ideal for a quick yet sophisticated appetizer or light meal. Serve with low-sodium soy sauce, spicy wasabi, and pickled ginger for a complete sushi experience that's as wholesome as it is satisfying. Perfect for keto dieters and anyone craving healthy seafood recipes!
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Recipe Information
Ingredients
- 200 grams Salmon fillet, skinless
- 1 medium head Cauliflower
- 2 tablespoons Rice vinegar
- 2 tablespoons Soy sauce (low sodium)
- 0.5 teaspoons Wasabi
- 50 grams Pickled ginger
- 0.5 teaspoons Salt
- 1 tablespoons White sesame seeds (optional)
- 1 sheet Nori sheets (optional, for garnish)
Instructions
Begin by preparing the cauliflower rice. Cut the cauliflower into florets and place them into a food processor. Pulse until the cauliflower resembles rice grains. If you don’t have a food processor, you can also grate the cauliflower using a box grater.
In a large non-stick pan, add the riced cauliflower and a pinch of salt over medium heat. Stir frequently and cook for about 5-7 minutes until the cauliflower is tender but not mushy.
Remove the cauliflower rice from heat and transfer it to a bowl. Stir in the rice vinegar to give it a tangy flavor similar to sushi rice. Let it cool slightly.
Meanwhile, slice the salmon fillet into thin slices, approximately 1/4 inch thick. Make sure to use a sharp knife to achieve even slices.
Now, assemble the nigiri. With damp hands, take a small amount of cauliflower rice (about 1 tablespoon) and shape it into an oval mound. Press gently to ensure it holds together.
Place a slice of salmon over each mound of cauliflower rice, pressing slightly to adhere.
For an optional garnish, sprinkle a few white sesame seeds over the top of each nigiri.
If desired, cut the nori sheet into thin strips and use them as a decorative band around each nigiri.
Serve the low-carb nigiri salmon with soy sauce, wasabi, and pickled ginger on the side for dipping.
Nutrition Facts
Calories |
575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.5 g | 28% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 3455 mg | 150% | |
| Total Carbohydrate | 31.3 g | 11% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 9.2 g | ||
| Protein | 64.5 g | 129% | |
| Vitamin D | 18.5 mcg | 93% | |
| Calcium | 267 mg | 21% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 2737 mg | 58% | |
*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.
