Low Carb Salmon Onigiri
Elevate your snack or lunch game with this delicious and guilt-free Low Carb Salmon Onigiri! This recipe swaps out traditional sushi rice for tender cauliflower rice, seasoned with rice vinegar for that authentic flavor. Flaked salmon, infused with a hint of soy sauce and scallions, provides a rich and savory filling, while nori sheets hold everything together in a perfectly handheld, on-the-go format. Garnished with sesame seeds and served alongside pickled ginger for a zesty kick, these low-carb onigiri are not only packed with flavor but also incredibly healthy. With just 20 minutes of prep and 15 minutes of cooking, this quick, keto-friendly take on a Japanese classic is perfect for meal preps, picnics, or a satisfying snack!
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Ingredients
- 1 large head Cauliflower
- 200 grams Salmon fillet
- 3 full sheets Nori sheets
- 2 tablespoons Rice vinegar
- 1 tablespoon Soy sauce
- 1 tablespoon Sesame seeds
- 0.5 teaspoon Salt
- 1 tablespoon Olive oil
- 2 stalks Scallion
- 2 tablespoons Pickled ginger
Directions
Step 1
Start by cutting the cauliflower into florets and pulse them in a food processor until they resemble rice grains. Set aside.
Step 2
Heat a pan over medium heat and add olive oil. Place the salmon fillet skin-side down. Cook for about 4-5 minutes on each side until fully cooked. Remove from the pan and allow to cool slightly.
Step 3
Flake the cooked salmon using a fork and mix in 1 tablespoon of soy sauce and the finely chopped scallions. Set aside.
Step 4
In the same pan, add the cauliflower rice and cook for 5-7 minutes until it's tender, stirring occasionally.
Step 5
Remove the cauliflower rice from heat and stir in the rice vinegar and salt. Mix well and allow it to cool slightly.
Step 6
Take a ball of cauliflower rice (about 1/3 cup) in your hands, flatten it slightly, and place a tablespoon of salmon mixture in the middle. Cover with another small amount of cauliflower rice and shape it into a traditional triangular or round onigiri shape.
Step 7
Wrap the bottom of the onigiri with a strip of nori to hold it together.
Step 8
Sprinkle sesame seeds on top for garnish.
Step 9
Serve the onigiri with pickled ginger on the side.
Nutrition Facts
| Serving size | (1138.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 973.2 |
| Total Fat 58.7g | 0% |
| Saturated Fat 12.6g | 0% |
| Polyunsaturated Fat 14.1g | |
| Cholesterol 138mg | 0% |
| Sodium 3914.9mg | 0% |
| Total Carbohydrate 49.8g | 0% |
| Dietary Fiber 20.9g | 0% |
| Total Sugars 16.8g | |
| Protein 72.0g | 0% |
| Vitamin D 1096IU | 0% |
| Calcium 289.0mg | 0% |
| Iron 6.3mg | 0% |
| Potassium 3713.2mg | 0% |
Source of Calories