Low Carb Nigiri Tuna
Delight in the fresh, vibrant flavors of *Low Carb Nigiri Tuna*, a guilt-free twist on a sushi classic. This recipe swaps traditional sushi rice for tender, fluffy cauliflower rice, lightly seasoned with rice vinegar for that authentic touch. Topped with silky slices of sushi-grade tuna and a hint of wasabi, each piece is finished with a nori wrap for the perfect bite-sized indulgence. Ready in just 35 minutes, this keto-friendly nigiri is a low-carb marvel that's as elegant as it is healthy. Whether you're a sushi lover seeking a lighter option or trying your hand at homemade Japanese cuisine, this easy-to-make recipe is sure to impress. Serve with pickled ginger and a side of soy sauce for the ultimate low-carb sushi night. Ideal for low-carb, keto, and gluten-free diets!
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Ingredients
- 200 grams Sushi-grade tuna
- 1 medium head Cauliflower
- 1 tablespoon Rice vinegar
- 2 tablespoons Soy sauce
- 1 teaspoon Wasabi paste
- 0.5 teaspoon Salt
- 2 tablespoons Pickled ginger
- 1 sheet Nori sheets
Directions
Step 1
Cut the sushi-grade tuna into thin slices, approximately 1/4 inch thick, and set aside in the refrigerator to keep cool.
Step 2
Remove the leaves and core from the cauliflower; cut the head into florets.
Step 3
In a food processor, pulse the cauliflower florets until they resemble the texture of rice.
Step 4
Transfer the cauliflower rice to a microwave-safe bowl and cover it with a damp paper towel.
Step 5
Microwave the cauliflower rice on high for 3-4 minutes until tender but not mushy. Allow it to cool slightly.
Step 6
Once cooled, squeeze out any excess moisture from the cauliflower rice using a clean kitchen towel or cheesecloth.
Step 7
Place the dry cauliflower rice in a bowl and add the rice vinegar and salt. Mix well to evenly distribute the flavors.
Step 8
Cut the nori sheet into thin strips, each about 1/2 inch wide. These will be used to wrap around the middle of the nigiri.
Step 9
To form the nigiri, take about a tablespoon of the cauliflower rice and shape it into an oval using your hands, ensuring it's compact and holds its shape.
Step 10
Place a slice of tuna on top of each oval of cauliflower rice and gently press down to adhere.
Step 11
Garnish the top of each nigiri with a small dot of wasabi paste.
Step 12
Use a strip of nori to wrap around the middle of each nigiri to secure the toppings.
Step 13
Arrange the low-carb nigiri tuna on a serving platter and serve with soy sauce and pickled ginger on the side.
Nutrition Facts
| Serving size | (737.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 379.8 |
| Total Fat 3.1g | 0% |
| Saturated Fat 1.1g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 78mg | 0% |
| Sodium 3583.6mg | 0% |
| Total Carbohydrate 29.9g | 0% |
| Dietary Fiber 11.3g | 0% |
| Total Sugars 9.8g | |
| Protein 61.4g | 0% |
| Vitamin D 136IU | 0% |
| Calcium 150.5mg | 0% |
| Iron 4.3mg | 0% |
| Potassium 2464.6mg | 0% |
Source of Calories