Keto Yellowtail Nigiri

Delight your taste buds with this low-carb twist on a sushi classic—Keto Yellowtail Nigiri. Featuring buttery, sashimi-grade yellowtail (Hamachi) perched atop perfectly seasoned cauliflower rice, this recipe delivers all the flavors and elegance of traditional nigiri without the carbs. The cauliflower "rice" is enhanced with cream cheese, rice vinegar, and a hint of keto-friendly sweetener, creating a sticky, sushi-inspired base that's ideal for low-carb lifestyles. Quick to prepare in just 20 minutes and with no cooking required, this dish is perfect for an impressive appetizer or light keto meal. Serve with optional nori wraps for added texture, wasabi for a spicy kick, and sugar-free pickled ginger for a tangy finish. An indulgent balance of freshness and simplicity awaits in every bite of this keto-friendly sushi experience.

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 2

Ingredients

• 8 ounces Yellowtail (Hamachi) sashimi-grade fish
• 1 cup Cauliflower rice
• 2 tablespoons Cream cheese
• 1 teaspoon Rice vinegar
• 1 teaspoon Erythritol or keto-friendly sweetener
• 0.25 teaspoons Salt
• 1 sheet Nori seaweed sheets
• 1 teaspoon Wasabi (optional)
• 2 tablespoons Pickled ginger (sugar-free, optional)
• 2 tablespoons Soy sauce or tamari (low-carb)

Directions

Step 1

1. Prepare the cauliflower rice base: Heat the cauliflower rice in a non-stick skillet over medium heat for 3-4 minutes, stirring occasionally, until slightly softened. Remove from heat and let it cool to room temperature.

Step 2

2. Mix the 'rice': Transfer the cooled cauliflower rice to a mixing bowl. Add cream cheese, rice vinegar, erythritol, and salt. Mix well until the mixture is sticky and resembles sushi rice in consistency.

Step 3

3. Shape the keto rice: Wet your hands slightly to prevent sticking. Take about 1 tablespoon of the cauliflower 'rice' mixture and form it into a small, oval-shaped mound to mimic traditional nigiri rice. Repeat with the remaining cauliflower rice mixture to make 8 mounds.

Step 4

4. Slice the yellowtail: Using a very sharp knife, slice the yellowtail into thin, even pieces (around 2 inches long and 1 inch wide) to match the size of the cauliflower rice mounds.

Step 5

5. Assemble the nigiri: Place one slice of yellowtail sashimi over each cauliflower rice mound, gently pressing it onto the rice to secure.

Step 6

6. Optional nori wrap: Cut thin strips of nori seaweed and wrap them around the center of each nigiri if desired for presentation and to help hold the nigiri together.

Step 7

7. Serve: Arrange the nigiri on a serving platter. Serve with a small dish of soy sauce or tamari on the side, along with wasabi and sugar-free pickled ginger, if using.

Nutrition Facts

Serving size	(429.0g)

Amount per serving	% Daily Value*
Calories	512.2

Total Fat 21.9g	0%
Saturated Fat 9.5g	0%
Polyunsaturated Fat 0.4g
Cholesterol 155.0mg	0%
Sodium 3022.1mg	0%
Total Carbohydrate 19.0g	0%
Dietary Fiber 3.5g	0%
Total Sugars 4.1g
Protein 59.2g	0%

Vitamin D 0IU	0%
Calcium 101.5mg	0%
Iron 2.0mg	0%
Potassium 1291.2mg	0%

*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.

Source of Calories

Fat: 38.7%

Protein: 46.4%

Carbs: 14.9%