Low Carb Tamago Nigiri
Indulge in the irresistible charm of Low Carb Tamago Nigiri, a mouthwatering twist on traditional Japanese sushi that’s both keto-friendly and packed with flavor. This recipe reimagines tamago nigiri by swapping out the carb-heavy sushi rice for delicately seasoned cauliflower rice, making it perfect for low-carb and gluten-free lifestyles. The star of the dish is the homemade tamagoyaki, a beautifully layered Japanese rolled omelet infused with a subtly sweet and savory blend of erythritol, soy sauce, and mirin. Wrapped in nori strips for a classic presentation, this quick and easy recipe is ready in just 25 minutes and bursts with bold umami flavors. Whether you're hosting a crowd or treating yourself, serve this delicious, guilt-free dish as an appetizer, light lunch, or dinner. It's sure to become a favorite for sushi lovers who want to enjoy all the taste without the carbs.
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Recipe Information
Ingredients
- 4 large Eggs
- 1 tablespoon Erythritol
- 1 teaspoon Soy sauce (low sodium)
- 1 teaspoon Mirin (sugar-free, if possible)
- 200 grams Cauliflower rice
- 1 teaspoon Rice vinegar
- 0.25 teaspoon Salt
- 1 sheet Nori (seaweed sheets)
- 1 teaspoon Neutral oil (e.g., avocado oil)
- 2 teaspoons Water
Instructions
In a small mixing bowl, whisk together 4 eggs, erythritol, soy sauce, and mirin until fully combined and smooth.
Heat a non-stick frying pan over medium-low heat and lightly grease it with the neutral oil.
Pour a small amount of the egg mixture into the pan, just enough to create a thin, even layer. Cook until the surface is just set but not fully cooked.
Carefully roll the cooked egg into a tight cylinder, then push it to one side of the pan.
Add more of the egg mixture to the empty part of the pan, letting it overlap with the cooked egg roll. Once set, roll the egg sheet over itself again. Repeat this process until all the egg mixture is used, creating a layered tamagoyaki roll.
Remove the rolled omelet from the pan and let it cool slightly. Once cool, slice it into 4-6 even pieces.
In another pan, lightly cook the cauliflower rice on medium heat until it softens, about 3-5 minutes. Remove from heat.
Season the cauliflower rice with rice vinegar and a pinch of salt. Mix well and let it cool until it's safe to handle.
Shape the cauliflower rice into small rectangular mounds, about the size of a traditional sushi rice base.
Place one slice of the tamagoyaki (egg roll) on top of each rice mound.
Cut the nori sheet into thin strips, about 1/2 inch wide. Wrap a strip of nori around each piece of tamago nigiri, securing the egg to the cauliflower rice base.
Serve immediately or chill slightly before serving to allow the flavors to meld. Enjoy your low-carb tamago nigiri!
Nutrition Facts
Calories |
405 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1190 mg | 52% | |
| Total Carbohydrate | 28.3 g | 10% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 5.4 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 165 mg | 13% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 740 mg | 16% | |
*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.
