Keto Grilled Rice Ball (Yaki Onigiri)
Experience the savory satisfaction of Keto Grilled Rice Ball (Yaki Onigiri), a low-carb twist on the beloved Japanese classic. Made with tender cauliflower rice, melted mozzarella for a perfect bind, and a hint of buttery richness, these keto-friendly rice balls are grilled to golden perfection. Infused with the umami flavors of soy sauce and sesame oil, each bite is as comforting as it is flavorful. Wrapped in crisp nori for that quintessential onigiri flair, this recipe is the ultimate fusion of healthy eating and authentic Japanese street food vibes. Ready in just 35 minutes, these easy-to-make rice balls are perfect as a snack, appetizer, or side dish for your low-carb lifestyle.
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Ingredients
- 500 grams Cauliflower florets
- 100 grams Shredded mozzarella cheese
- 2 tablespoons Unsalted butter
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 sheets Nori sheets
Directions
Step 1
Begin by preparing the cauliflower rice. Place the cauliflower florets into a food processor and pulse until they resemble rice or small grains.
Step 2
In a large skillet, melt 1 tablespoon of butter over medium heat. Add the cauliflower rice and cook for about 5-7 minutes until tender and all the moisture has evaporated. Stir occasionally.
Step 3
Transfer the cooked cauliflower rice into a large mixing bowl and allow it to cool slightly.
Step 4
Add the shredded mozzarella cheese, salt, and black pepper to the cooled cauliflower rice. Mix thoroughly until the mixture becomes sticky enough to form balls.
Step 5
Wet your hands with water to prevent sticking and take a portion of the rice mixture, around the size of a small ball, and shape it into a triangle or rounded ball, compressing tightly so it holds its shape. Repeat for the entire mixture.
Step 6
Cut the nori sheets into strips, each about 1 inch wide, and set aside.
Step 7
Heat a grill pan over medium-high heat and melt the remaining tablespoon of butter.
Step 8
Place the rice balls in the pan and grill for about 3 minutes on each side, or until a golden crust forms.
Step 9
While the rice balls are grilling, mix the soy sauce and sesame oil in a small bowl.
Step 10
Once the rice balls have a golden crust, brush or drizzle them with the soy sauce mixture and allow additional flavor to develop for another minute per side.
Step 11
Remove from the grill pan and let them cool slightly. Wrap each rice ball with a strip of nori and serve immediately.
Nutrition Facts
| Serving size | (682.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 803.5 |
| Total Fat 60.2g | 0% |
| Saturated Fat 28.7g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 133.1mg | 0% |
| Sodium 3214.8mg | 0% |
| Total Carbohydrate 32.7g | 0% |
| Dietary Fiber 11.4g | 0% |
| Total Sugars 9.7g | |
| Protein 38.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 852.4mg | 0% |
| Iron 3.1mg | 0% |
| Potassium 1720.9mg | 0% |
Source of Calories