Low Carb Salmon Nigiri
Delight in a flavorful twist on traditional sushi with this Low Carb Salmon Nigiri recipe, perfect for those looking for a healthier alternative without sacrificing taste. Instead of classic sushi rice, this recipe features tender, lightly seasoned cauliflower rice, infused with rice vinegar and powdered erythritol for an authentic tang. Fresh, skinless salmon slices crown each cauliflower rice mound, delivering a delectable balance of richness and freshness. Enhanced with a touch of wasabi paste and served alongside soy sauce and pickled ginger, this keto-friendly dish is easy to prepare in under 40 minutes and ideal for sushi lovers seeking a low-carb option. Perfect as an appetizer or light meal, these guilt-free bites redefine your sushi experience!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams skinless salmon fillet
- 1 medium head cauliflower
- 2 tablespoons rice vinegar
- 1 teaspoon powdered erythritol
- 0.5 teaspoon salt
- 1 teaspoon wasabi paste
- 2 tablespoons soy sauce
- 50 grams pickled ginger
Instructions
Cut the salmon fillet into thin slices, about 2-3 inches long and 1-inch wide. Place them in the refrigerator while you prepare the 'rice'.
Remove leaves and stem from the cauliflower and chop into small florets. Using a food processor, pulse the cauliflower until it resembles small grains of rice.
Transfer the cauliflower rice to a microwave-safe bowl and microwave for 2-3 minutes, until tender but not mushy. Let it cool slightly.
In a small bowl, combine rice vinegar, powdered erythritol, and salt. Stir until the erythritol and salt dissolve completely.
Mix the vinegar solution into the cauliflower rice, ensuring it's evenly distributed. Allow the cauliflower rice to cool completely.
Take a small amount of the cauliflower rice and form it into an oblong mound roughly the size of your thumb.
Place a small dot of wasabi paste on the center of the rice mound, then lay a slice of chilled salmon on top, gently pressing to adhere.
Repeat with the remaining salmon and cauliflower rice until all the nigiri pieces are made.
Serve the nigiri with soy sauce and pickled ginger on the side for dipping and palate cleansing.
Nutrition Facts
Calories |
706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 183 mg | 61% | |
| Sodium | 3817 mg | 166% | |
| Total Carbohydrate | 33.9 g | 12% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 9.8 g | ||
| Protein | 88.1 g | 176% | |
| Vitamin D | 27.8 mcg | 139% | |
| Calcium | 191 mg | 15% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 3059 mg | 65% | |
*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.
