Low Carb White Fish Nigiri
Delight in the delicate flavors of Japanese cuisine with this Low Carb White Fish Nigiri, a healthier twist on traditional sushi! Using nutrient-packed cauliflower rice as a clever substitute for sticky sushi rice, this recipe offers a guilt-free way to enjoy your favorite dish. Tender slices of fresh white fish, such as snapper, halibut, or sea bass, are elegantly paired with a creamy cauliflower mixture infused with rice vinegar and cream cheese for a perfectly moldable base. Ready in just 35 minutes, this low-carb alternative is perfect for sushi lovers seeking a lighter option without sacrificing taste. Serve these elegant bites with optional nori strips, soy sauce, wasabi, and pickled ginger for an authentic sushi experience—ideal for dinner parties or an impressive appetizer.
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 200 grams White fish (e.g., snapper, sea bass, or halibut)
- 2 tablespoons Cream cheese
- 1 tablespoon Rice vinegar
- 2 tablespoons Soy sauce (low sodium, optional)
- 1 teaspoon Wasabi (optional)
- 50 grams Pickled ginger (optional)
- 0.25 teaspoon Salt
- 2 sheets Nori sheets (thin strips, optional for decoration)
Instructions
Break the cauliflower into florets and pulse them in a food processor until they resemble rice grains.
Transfer the cauliflower rice to a microwave-safe bowl and microwave on high for 4-5 minutes or until tender. Allow it to cool slightly.
Once cooled, place the cauliflower rice in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.
In a mixing bowl, combine the cauliflower rice with cream cheese, rice vinegar, and a pinch of salt. Mix thoroughly until the mixture is sticky and can hold its shape.
Slice the white fish into thin pieces, approximately the size of traditional nigiri slices. Ensure the fish is free of skin and bones.
Using wet hands, shape the cauliflower mixture into small, oval mounds, about 2 inches long and 1 inch wide.
Gently place a slice of white fish over each cauliflower rice mound, pressing slightly to secure it.
If desired, decorate with thin strips of nori wrapped around the middle of the nigiri or serve with a small dab of wasabi on top of the fish.
Plate the nigiri and serve with soy sauce, pickled ginger, and additional wasabi on the side.
Nutrition Facts
Calories |
490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 3355 mg | 146% | |
| Total Carbohydrate | 39.0 g | 14% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 13.9 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 224 mg | 17% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 2302 mg | 49% | |
*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.
