Low Carb Scallop Nigiri

Elevate your sushi game with this stunning Low Carb Scallop Nigiri—a guilt-free twist on the classic Japanese delicacy that swaps traditional rice for nutrient-packed cauliflower rice. Perfectly seared sea scallops sit atop petite mounds of seasoned cauliflower rice, delicately wrapped in nori for an authentic touch. A drizzle of tangy soy sauce and lemon juice, along with a hint of wasabi and a sprinkle of fresh chives, brings bold, umami flavors to each bite. This recipe is not only low-carb and keto-friendly but also quick to prepare, taking just 30 minutes from start to finish. Ideal as an elegant appetizer or a light dinner, these beautifully crafted bites are sure to wow your guests while keeping things light and healthy.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 8 pieces Large sea scallops
• 1 medium head Cauliflower
• 2 tablespoons Rice vinegar
• 2 tablespoons Soy sauce
• 1 tablespoon Lemon juice
• 1 teaspoon Wasabi
• 2 sheets Nori (seaweed sheet)
• 2 tablespoons Freshly chopped chives
• 0.5 teaspoons Salt
• 1 tablespoon Olive oil

Directions

Step 1

Begin by preparing the cauliflower rice. Remove the leaves and core from the cauliflower and cut it into small florets.

Step 2

Place the cauliflower florets in a food processor and pulse until the texture resembles rice grains.

Step 3

Transfer the 'rice' to a microwave-safe bowl, cover with a damp paper towel, and microwave for about 3-4 minutes until just tender. Let it cool slightly.

Step 4

Once the cauliflower rice is cool enough to handle, place it in a clean kitchen towel and squeeze out any excess moisture.

Step 5

In a medium bowl, mix the cauliflower rice with rice vinegar and salt. Set aside.

Step 6

Clean the scallops by removing the muscle on the side if still attached. Pat them dry with paper towels.

Step 7

Heat olive oil in a non-stick skillet over medium heat. Add scallops and sear for about 1-2 minutes per side until golden brown and cooked through. Remove and set aside.

Step 8

Cut the nori sheets into small strips that will be used to wrap around the nigiri to keep the toppings in place.

Step 9

Form oval-shaped balls with the cauliflower rice, slightly larger than each scallop.

Step 10

Place a seared scallop on top of each rice ball, wrapping it with a nori strip to hold it together.

Step 11

Drizzle with lemon juice and soy sauce. Top each nigiri with a small dab of wasabi and sprinkle with freshly chopped chives.

Step 12

Serve immediately as an appetizer or a main with your favorite sides.

Nutrition Facts

Serving size	(797.8g)

Amount per serving	% Daily Value*
Calories	557.4

Total Fat 17.7g	0%
Saturated Fat 3.1g	0%
Polyunsaturated Fat 1.5g
Cholesterol 98.4mg	0%
Sodium 4668.6mg	0%
Total Carbohydrate 42.3g	0%
Dietary Fiber 11.2g	0%
Total Sugars 10.0g
Protein 63.5g	0%

Vitamin D 0IU	0%
Calcium 156.9mg	0%
Iron 4.2mg	0%
Potassium 2436.9mg	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: 27.3%

Protein: 43.6%

Carbs: 29.0%