Low Carb Salmon Nigiri
Transform your sushi nights with this irresistibly fresh and light Low Carb Salmon Nigiri recipe! Perfect for keto enthusiasts or anyone watching their carb intake, this dish replaces traditional sushi rice with fluffy, seasoned cauliflower rice, giving you all the flavor of classic salmon nigiri without the carbs. Delicate slices of chilled salmon rest atop oblong bites of tangy, umami-infused cauliflower rice, with a hint of wasabi adding the perfect touch of heat. Serve it with soy sauce for dipping and zesty pickled ginger for a palate-cleansing twist. Ready in just 40 minutes, this healthy, protein-packed sushi alternative is as visually stunning as it is delicious, offering an authentic Japanese dining experience from the comfort of your home.
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Ingredients
- 300 grams skinless salmon fillet
- 1 medium head cauliflower
- 2 tablespoons rice vinegar
- 1 teaspoon powdered erythritol
- 0.5 teaspoon salt
- 1 teaspoon wasabi paste
- 2 tablespoons soy sauce
- 50 grams pickled ginger
Directions
Step 1
Cut the salmon fillet into thin slices, about 2-3 inches long and 1-inch wide. Place them in the refrigerator while you prepare the 'rice'.
Step 2
Remove leaves and stem from the cauliflower and chop into small florets. Using a food processor, pulse the cauliflower until it resembles small grains of rice.
Step 3
Transfer the cauliflower rice to a microwave-safe bowl and microwave for 2-3 minutes, until tender but not mushy. Let it cool slightly.
Step 4
In a small bowl, combine rice vinegar, powdered erythritol, and salt. Stir until the erythritol and salt dissolve completely.
Step 5
Mix the vinegar solution into the cauliflower rice, ensuring it's evenly distributed. Allow the cauliflower rice to cool completely.
Step 6
Take a small amount of the cauliflower rice and form it into an oblong mound roughly the size of your thumb.
Step 7
Place a small dot of wasabi paste on the center of the rice mound, then lay a slice of chilled salmon on top, gently pressing to adhere.
Step 8
Repeat with the remaining salmon and cauliflower rice until all the nigiri pieces are made.
Step 9
Serve the nigiri with soy sauce and pickled ginger on the side for dipping and palate cleansing.
Nutrition Facts
| Serving size | (874.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 706.3 |
| Total Fat 25.4g | 0% |
| Saturated Fat 5.6g | 0% |
| Polyunsaturated Fat 0.4g | |
| Cholesterol 183.1mg | 0% |
| Sodium 3817.3mg | 0% |
| Total Carbohydrate 33.9g | 0% |
| Dietary Fiber 11.3g | 0% |
| Total Sugars 9.8g | |
| Protein 88.1g | 0% |
| Vitamin D 1110.4IU | 0% |
| Calcium 191.2mg | 0% |
| Iron 4.3mg | 0% |
| Potassium 3059.3mg | 0% |
Source of Calories