Low Carb Tamago Sushi
Savor the irresistible flavors of Low Carb Tamago Sushi, a keto-friendly twist on the classic Japanese delicacy! This recipe swaps traditional sushi rice for tender cauliflower rice seasoned with rice vinegar and salt, creating a perfect low-carb base. The vibrant egg layer, prepared with soy sauce, sugar-free mirin, and a touch of keto-friendly sweetener, is artfully rolled into a delicate tamago omelet that crowns each sushi piece. Complete with optional sesame seed or chive garnishes and a crisp nori wrap to hold everything in place, this healthy version of tamago sushi is a deliciously satisfying option for sushi lovers following a low-carb diet. Easy to prepare in just 20 minutes, it’s a delightful way to enjoy authentic flavors without the carbs!
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Recipe Information
Ingredients
- 1 cup Cauliflower rice
- 4 large Eggs
- 1 tablespoon Soy sauce (low-sodium)
- 1 tablespoon Mirin (sugar-free, if available)
- 1 teaspoon Sweetener (granulated, keto-friendly like erythritol or monk fruit)
- 1 teaspoon Rice vinegar
- 1 sheet Nori seaweed sheets
- 1 teaspoon Avocado oil (or neutral cooking oil)
- 0.25 teaspoon Salt
- 1 tablespoon Optional garnish: sesame seeds or chives
Instructions
Prepare the cauliflower rice by steaming it for 3-4 minutes until tender and then allowing it to cool slightly. Mix the rice vinegar and salt into the cauliflower rice to give it a sushi rice-like flavor. Set aside.
Crack the eggs into a bowl and whisk them together with the soy sauce, mirin, and sweetener until fully combined.
Heat a non-stick pan over medium-low heat and add the avocado oil to lightly coat the surface.
Pour a thin layer of the egg mixture into the pan, just enough to cover the bottom. Allow the egg mixture to set but not fully cook through, about 1-2 minutes.
Using a spatula, carefully roll the cooked egg layer to one side of the pan. Pour another thin layer of egg mixture into the pan, letting it flow underneath the rolled egg. Once semi-cooked, roll the first egg layer over the new layer. Repeat this process until all of the egg mixture is used, creating a tamago omelet.
Transfer the cooked tamago omelet to a cutting board and let it cool slightly. Slice into rectangular pieces roughly the same size as a small sushi block.
Assemble the sushi by shaping small handfuls of seasoned cauliflower rice into oval shapes (about the size of your palm). Gently press to compact and smooth the rice base.
Place a slice of tamago omelet onto each rice oval. Optionally, cut thin strips of nori and wrap them around the middle of each sushi piece to secure.
Sprinkle sesame seeds or finely chopped chives on top as an optional garnish.
Serve fresh and enjoy your low-carb tamago sushi!
Nutrition Facts
Calories |
439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1624 mg | 71% | |
| Total Carbohydrate | 21.5 g | 8% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 3.3 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 199 mg | 15% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 642 mg | 14% | |
*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.
