Low Carb Scallop Nigiri
Elevate your sushi game with "Low Carb Scallop Nigiri," a healthy twist on a Japanese classic that features the delicate sweetness of seared scallops paired perfectly with savory cauliflower rice. This recipe swaps out traditional sushi rice for fluffy, tender cauliflower rice infused with rice vinegar, providing a low-carb alternative that doesn’t compromise on flavor. Each bite is beautifully wrapped in nori and finished with a vibrant burst of soy sauce, lemon juice, wasabi, and freshly chopped chives. With just 30 minutes from prep to plate, this quick and elegant dish is ideal for impressing guests as an appetizer or serving as a lighter main course. Easy to make, gluten-free, and packed with protein, this scallop nigiri recipe is perfect for health-conscious foodies craving a guilt-free indulgence.
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Recipe Information
Ingredients
- 8 pieces Large sea scallops
- 1 medium head Cauliflower
- 2 tablespoons Rice vinegar
- 2 tablespoons Soy sauce
- 1 tablespoon Lemon juice
- 1 teaspoon Wasabi
- 2 sheets Nori (seaweed sheet)
- 2 tablespoons Freshly chopped chives
- 0.5 teaspoons Salt
- 1 tablespoon Olive oil
Instructions
Begin by preparing the cauliflower rice. Remove the leaves and core from the cauliflower and cut it into small florets.
Place the cauliflower florets in a food processor and pulse until the texture resembles rice grains.
Transfer the 'rice' to a microwave-safe bowl, cover with a damp paper towel, and microwave for about 3-4 minutes until just tender. Let it cool slightly.
Once the cauliflower rice is cool enough to handle, place it in a clean kitchen towel and squeeze out any excess moisture.
In a medium bowl, mix the cauliflower rice with rice vinegar and salt. Set aside.
Clean the scallops by removing the muscle on the side if still attached. Pat them dry with paper towels.
Heat olive oil in a non-stick skillet over medium heat. Add scallops and sear for about 1-2 minutes per side until golden brown and cooked through. Remove and set aside.
Cut the nori sheets into small strips that will be used to wrap around the nigiri to keep the toppings in place.
Form oval-shaped balls with the cauliflower rice, slightly larger than each scallop.
Place a seared scallop on top of each rice ball, wrapping it with a nori strip to hold it together.
Drizzle with lemon juice and soy sauce. Top each nigiri with a small dab of wasabi and sprinkle with freshly chopped chives.
Serve immediately as an appetizer or a main with your favorite sides.
Nutrition Facts
Calories |
557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 4669 mg | 203% | |
| Total Carbohydrate | 42.3 g | 15% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 10.0 g | ||
| Protein | 63.5 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 157 mg | 12% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 2437 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.
