Low Carb Classic Nigiri Sushi
Experience the delicate artistry of sushi with a low-carb twist in this irresistible Low Carb Classic Nigiri Sushi recipe. Perfect for sushi lovers seeking a lighter, guilt-free alternative, this recipe swaps traditional rice for tender cauliflower “rice” infused with tangy rice vinegar and just a hint of sweetness from a sugar substitute. Topped with fresh, sushi-grade salmon, tuna, or crisp cucumber slices, each piece is finished with a touch of wasabi for a flavorful kick. Ready in just 40 minutes, this gluten-free, keto-friendly sushi is as visually stunning as it is delicious. Pair it with soy sauce, pickled ginger, and extra wasabi for the ultimate at-home sushi experience that’s sure to impress your guests.
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Ingredients
- 1 head (medium, about 600g) Cauliflower
- 2 tablespoons Rice vinegar
- 1 teaspoon Granular erythritol or sugar substitute
- 0.5 teaspoon Salt
- 100 grams Fresh salmon (sushi-grade)
- 100 grams Fresh tuna (sushi-grade)
- 1 small English cucumber
- 1 teaspoon Wasabi paste
- 4 tablespoons Soy sauce (or tamari for gluten-free)
- 2 tablespoons Pickled ginger
Directions
Step 1
Break the cauliflower into florets and wash thoroughly. Use a food processor to pulse the cauliflower florets until they resemble rice grains.
Step 2
Transfer the cauliflower 'rice' to a microwave-safe dish and cover with a microwave-safe lid or plastic wrap. Cook in the microwave on high for 3-5 minutes until tender. Alternatively, steam the cauliflower rice on the stovetop for 5-7 minutes.
Step 3
Transfer the cauliflower rice to a mixing bowl. Add rice vinegar, granular erythritol, and salt. Stir until well combined and allow to cool to room temperature.
Step 4
Slice the salmon and tuna into thin strips, approximately 1x3 inches, ensuring each piece is about 5 mm in thickness. Keep the fish chilled until ready to serve.
Step 5
Cut the cucumber into thin strips, similar in size to the fish slices. Set aside.
Step 6
With wet hands, form small oval-shaped mounds of the cooled cauliflower 'rice', approximately the size of your thumb. Press firmly so that they hold their shape.
Step 7
Add a small dab of wasabi paste on top of each 'rice' mound, then gently place a slice of salmon, tuna, or cucumber on top, pressing lightly to adhere.
Step 8
Arrange the prepared nigiri sushi on a platter. Serve immediately with soy sauce or tamari, pickled ginger, and additional wasabi on the side.
Nutrition Facts
| Serving size | (1144.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 599.7 |
| Total Fat 20.8g | 0% |
| Saturated Fat 5.3g | 0% |
| Polyunsaturated Fat 0.4g | |
| Cholesterol 93mg | 0% |
| Sodium 6646.6mg | 0% |
| Total Carbohydrate 50.2g | 0% |
| Dietary Fiber 15.0g | 0% |
| Total Sugars 15.9g | |
| Protein 64.9g | 0% |
| Vitamin D 753IU | 0% |
| Calcium 211.3mg | 0% |
| Iron 5.8mg | 0% |
| Potassium 3470.2mg | 0% |
Source of Calories