Low Carb Salmon Onigiri
Deliciously light and packed with flavor, this Low Carb Salmon Onigiri is a creative twist on the classic Japanese snack, replacing traditional rice with cauliflower rice to keep things keto-friendly. Perfectly seared salmon is flaked and mixed with soy sauce and scallions, then nestled into seasoned cauliflower rice and shaped into iconic onigiri triangles or rounds. Wrapped in crisp nori sheets and finished with a sprinkle of sesame seeds, these handheld bites are as nutritious as they are satisfying. Quick and easy to prepare in under 40 minutes, this recipe is ideal for meal prep, guilt-free snacking, or serving as a unique appetizer. Pair with a side of pickled ginger for a tangy, refreshing finish that complements the savory flavors beautifully.
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Recipe Information
Ingredients
- 1 large head Cauliflower
- 200 grams Salmon fillet
- 3 full sheets Nori sheets
- 2 tablespoons Rice vinegar
- 1 tablespoon Soy sauce
- 1 tablespoon Sesame seeds
- 0.5 teaspoon Salt
- 1 tablespoon Olive oil
- 2 stalks Scallion
- 2 tablespoons Pickled ginger
Instructions
Start by cutting the cauliflower into florets and pulse them in a food processor until they resemble rice grains. Set aside.
Heat a pan over medium heat and add olive oil. Place the salmon fillet skin-side down. Cook for about 4-5 minutes on each side until fully cooked. Remove from the pan and allow to cool slightly.
Flake the cooked salmon using a fork and mix in 1 tablespoon of soy sauce and the finely chopped scallions. Set aside.
In the same pan, add the cauliflower rice and cook for 5-7 minutes until it's tender, stirring occasionally.
Remove the cauliflower rice from heat and stir in the rice vinegar and salt. Mix well and allow it to cool slightly.
Take a ball of cauliflower rice (about 1/3 cup) in your hands, flatten it slightly, and place a tablespoon of salmon mixture in the middle. Cover with another small amount of cauliflower rice and shape it into a traditional triangular or round onigiri shape.
Wrap the bottom of the onigiri with a strip of nori to hold it together.
Sprinkle sesame seeds on top for garnish.
Serve the onigiri with pickled ginger on the side.
Nutrition Facts
Calories |
973 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.7 g | 75% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 14.1 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 3915 mg | 170% | |
| Total Carbohydrate | 49.8 g | 18% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 16.8 g | ||
| Protein | 72.0 g | 144% | |
| Vitamin D | 27.4 mcg | 137% | |
| Calcium | 289 mg | 22% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 3713 mg | 79% | |
*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.
