Low Carb Shrimp Onigiri
Delight in the flavorful fusion of tradition and modern cuisine with Low Carb Shrimp Onigiri, a healthy twist on the classic Japanese rice ball. This recipe swaps high-carb white rice for tender, seasoned cauliflower rice, creating a satisfying yet guilt-free base. Each onigiri is filled with succulent garlic-sautéed shrimp, marinated in soy sauce for a savory kick, and wrapped snugly in nori for an authentic touch. With just 20 minutes of prep and minimal cooking time, this elegant dish is perfect for meal prepping, lunch boxes, or as a protein-packed snack. Garnish with optional sesame seeds for added crunch and enjoy a portable, low-carb treat that’s as delicious as it is nutritious.
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Recipe Information
Ingredients
- 2 cups Cauliflower rice
- 12 medium Shrimp, peeled and deveined
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 2 cloves Garlic, minced
- 1 tablespoon Rice vinegar
- 3 sheets Nori sheets
- 1 tablespoon Avocado oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 1 tablespoon Sesame seeds (optional)
Instructions
Begin by placing the cauliflower rice in a microwave-safe bowl. Cover it and microwave on high for 4-5 minutes or until tender. Let it cool slightly.
In a skillet, heat the avocado oil over medium heat. Add the minced garlic and sauté for 1 minute until aromatic.
Add the shrimp to the skillet, sautéing for 3-4 minutes until they become opaque and pink. Season with salt, pepper, and 1 tablespoon of soy sauce. Remove from heat and chop the shrimp into small pieces.
In a large mixing bowl, combine cooked cauliflower rice with sesame oil, rice vinegar, and the remaining tablespoon of soy sauce. Mix well to ensure the cauliflower rice is evenly seasoned.
Lay a sheet of plastic wrap over a flat working surface. Place about 1/3 cup of the seasoned cauliflower rice in the center of the plastic.
Flatten the cauliflower rice into a rough circular shape and place 2 chopped shrimp pieces in the center.
Gather the edges of the plastic wrap and twist to form a round ball, encasing the shrimp with the cauliflower rice. Gently press to ensure it holds its shape, then unwrap carefully.
Wrap a strip of nori around the center of the onigiri, using a light dab of water to seal the edges if necessary.
Repeat the process with the remaining ingredients.
Optionally, sprinkle with sesame seeds before serving.
Serve immediately or refrigerate for a chilled snack.
Nutrition Facts
Calories |
578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 2825 mg | 123% | |
| Total Carbohydrate | 21.9 g | 8% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 5.3 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 243 mg | 19% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1238 mg | 26% | |
*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.
