Low Carb Sushi Nigiri
Indulge in the flavors of Japanese cuisine with this healthy and creative twist on traditional sushi nigiri—Low Carb Sushi Nigiri! Perfect for keto and low-carb enthusiasts, this recipe swaps out the usual sushi rice for flavorful cauliflower rice, seasoned with rice vinegar, a touch of sweetener, and salt to mimic the tangy notes of traditional sushi. Topped with slices of fresh, sushi-grade fish like salmon or tuna and a hint of wasabi, every bite delivers a delightful combination of texture and flavor. Quick to prepare in just 25 minutes and customizable with gluten-free soy sauce and pickled ginger, this dish offers a guilt-free way to enjoy the elegance of sushi at home. Whether you're hosting a dinner party or craving a light and refreshing meal, Low Carb Sushi Nigiri is sure to impress with its health-conscious and delicious appeal.
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Recipe Information
Ingredients
- 2 cups Cauliflower (fresh or frozen, riced)
- 1 tablespoon Rice vinegar
- 1 teaspoon Granular sweetener (erythritol or stevia)
- 0.25 teaspoon Salt
- 8 slices Fresh raw fish (e.g., salmon, tuna, or shrimp, sushi-grade)
- 0.25 teaspoon Wasabi paste
- 2 tablespoons Soy sauce (or tamari for gluten-free)
- 2 tablespoons Pickled ginger (optional)
Instructions
Chop fresh cauliflower into florets if using a whole head, or use pre-riced cauliflower. Pulse cauliflower florets in a food processor until it resembles rice grains.
In a non-stick skillet, toast the riced cauliflower over medium heat, stirring frequently to remove excess moisture. Cook for about 5 minutes or until tender but not mushy.
Remove the cauliflower rice from heat and transfer it to a large bowl. Mix in the rice vinegar, granular sweetener, and salt. Stir well to evenly distribute flavors, then set aside to cool completely.
Take a small portion of the cauliflower rice mixture (about 1 tablespoon) and form it into a small oval or rectangular shape using your hands. Repeat until you have 8 rice bases.
Place a tiny dab of wasabi paste on top of each cauliflower rice base. Spread it slightly for even coverage.
Gently lay one slice of sushi-grade fish over each base, pressing lightly to adhere the fish to the rice.
Serve the low-carb nigiri with soy sauce (or tamari) for dipping and pickled ginger on the side (optional). Enjoy your healthy twist on sushi nigiri!
Nutrition Facts
Calories |
462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 3105 mg | 135% | |
| Total Carbohydrate | 26.1 g | 9% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 8.2 g | ||
| Protein | 58.8 g | 118% | |
| Vitamin D | 27.0 mcg | 135% | |
| Calcium | 106 mg | 8% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1951 mg | 42% | |
*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.
