Low Carb Shrimp Nigiri
Elevate your sushi game with this Low Carb Shrimp Nigiri recipe – a creative twist on the classic Japanese favorite that’s perfect for keto and low-carb lifestyles. Instead of traditional sushi rice, this recipe uses tender, perfectly seasoned cauliflower rice, delicately flavored with rice vinegar, erythritol, and a touch of salt for a subtle sweetness and authentic taste. Topped with succulent, cooked shrimp and optionally wrapped with a strip of nori, each nigiri portion is a bite-sized delight. With just 30 minutes of prep and cook time, you can whip up a batch of eight delicious pieces to impress your guests or enjoy as a light and satisfying meal. Serve with wasabi and soy sauce or tamari dipping sauce for added umami and spice. Whether you're looking for a healthy sushi alternative or a quick culinary adventure, these guilt-free shrimp nigiri are sure to delight!
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Recipe Information
Ingredients
- 8 large, cooked and peeled Shrimp
- 1 medium head Cauliflower florets
- 2 tablespoons Rice vinegar
- 1 teaspoon Erythritol or other low-carb sweetener
- 0.25 teaspoon Salt
- 1 optional Nori sheet
- 1 teaspoon, optional Wasabi
- 2 tablespoons, optional for serving Soy sauce or tamari
Instructions
Begin by preparing the cauliflower rice: cut cauliflower into florets and pulse them in a food processor until they reach a fine, rice-like consistency.
In a non-stick skillet over medium heat, cook the cauliflower rice for about 5-7 minutes, stirring frequently until the excess moisture evaporates. Ensure it is tender but not mushy.
Remove the skillet from heat and transfer the cauliflower rice to a bowl.
Mix in the rice vinegar, erythritol, and salt into the cauliflower rice, combining thoroughly.
Take a small amount of cauliflower rice (about a tablespoon) and form a small oval shape, replicating the shape and size of sushi rice typically used in nigiri.
Place a cooked shrimp on top of the cauliflower rice base, pressing gently to help it adhere.
Optional: Cut thin strips of nori and use them to wrap around the middle of the nigiri to secure the shrimp onto the cauliflower rice base.
Repeat with the remaining shrimp and cauliflower rice, making 8 nigiri pieces in total.
Serve the shrimp nigiri with a small dab of wasabi on the side and soy sauce or tamari for dipping, if desired.
Nutrition Facts
Calories |
531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 3631 mg | 158% | |
| Total Carbohydrate | 49.9 g | 18% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 12.1 g | ||
| Protein | 53.3 g | 107% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 297 mg | 23% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 2387 mg | 51% | |
*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.
