Low Carb Nigiri Tuna
Elevate your sushi experience with this Low Carb Nigiri Tuna recipe—a light and flavorful twist on traditional Japanese nigiri that’s perfect for any keto or low-carb enthusiast. Delicate slices of sushi-grade tuna rest atop tender cauliflower rice, seasoned with rice vinegar and salt to mimic the subtle tang of real sushi rice. Topped with a hint of wasabi and wrapped with a strip of nori, each piece is a deliciously healthy alternative that still satisfies your sushi cravings. Ready in just 30 minutes, this easy-to-make dish is ideal for impressing guests or enjoying a guilt-free treat at home. Serve alongside soy sauce and pickled ginger for a vibrant burst of authentic sushi flavor. Perfect for anyone seeking a low-carb, gluten-free, and diet-friendly take on nigiri.
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Recipe Information
Ingredients
- 200 grams Sushi-grade tuna
- 1 medium head Cauliflower
- 1 tablespoon Rice vinegar
- 2 tablespoons Soy sauce
- 1 teaspoon Wasabi paste
- 0.5 teaspoon Salt
- 2 tablespoons Pickled ginger
- 1 sheet Nori sheets
Instructions
Cut the sushi-grade tuna into thin slices, approximately 1/4 inch thick, and set aside in the refrigerator to keep cool.
Remove the leaves and core from the cauliflower; cut the head into florets.
In a food processor, pulse the cauliflower florets until they resemble the texture of rice.
Transfer the cauliflower rice to a microwave-safe bowl and cover it with a damp paper towel.
Microwave the cauliflower rice on high for 3-4 minutes until tender but not mushy. Allow it to cool slightly.
Once cooled, squeeze out any excess moisture from the cauliflower rice using a clean kitchen towel or cheesecloth.
Place the dry cauliflower rice in a bowl and add the rice vinegar and salt. Mix well to evenly distribute the flavors.
Cut the nori sheet into thin strips, each about 1/2 inch wide. These will be used to wrap around the middle of the nigiri.
To form the nigiri, take about a tablespoon of the cauliflower rice and shape it into an oval using your hands, ensuring it's compact and holds its shape.
Place a slice of tuna on top of each oval of cauliflower rice and gently press down to adhere.
Garnish the top of each nigiri with a small dot of wasabi paste.
Use a strip of nori to wrap around the middle of each nigiri to secure the toppings.
Arrange the low-carb nigiri tuna on a serving platter and serve with soy sauce and pickled ginger on the side.
Nutrition Facts
Calories |
380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.1 g | 4% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 3584 mg | 156% | |
| Total Carbohydrate | 29.9 g | 11% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 9.8 g | ||
| Protein | 61.4 g | 123% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 150 mg | 12% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 2465 mg | 52% | |
*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.
