Low Carb Shrimp Nigiri
Delight in the flavors of Japanese cuisine with this Low Carb Shrimp Nigiri—a perfect sushi-inspired treat that's both healthy and satisfying! Instead of traditional sushi rice, this recipe uses tender cauliflower rice lightly seasoned with rice vinegar and a hint of sweetness from erythritol, making it a low-carb alternative without compromising on taste. Each bite-sized piece features succulent shrimp atop a perfectly shaped cauliflower rice base, with an optional nori wrap for added authenticity. Ready in just 30 minutes, this wholesome recipe is perfect for keto enthusiasts or anyone seeking a gluten-free and grain-free sushi option. Serve it with wasabi and soy sauce or tamari for an irresistibly delicious dining experience that feels indulgent yet guilt-free. Try this low-carb twist on shrimp nigiri and bring the sushi bar experience straight to your table!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 8 large, cooked and peeled Shrimp
- 1 medium head Cauliflower florets
- 2 tablespoons Rice vinegar
- 1 teaspoon Erythritol or other low-carb sweetener
- 0.25 teaspoon Salt
- 1 optional Nori sheet
- 1 teaspoon, optional Wasabi
- 2 tablespoons, optional for serving Soy sauce or tamari
Directions
Step 1
Begin by preparing the cauliflower rice: cut cauliflower into florets and pulse them in a food processor until they reach a fine, rice-like consistency.
Step 2
In a non-stick skillet over medium heat, cook the cauliflower rice for about 5-7 minutes, stirring frequently until the excess moisture evaporates. Ensure it is tender but not mushy.
Step 3
Remove the skillet from heat and transfer the cauliflower rice to a bowl.
Step 4
Mix in the rice vinegar, erythritol, and salt into the cauliflower rice, combining thoroughly.
Step 5
Take a small amount of cauliflower rice (about a tablespoon) and form a small oval shape, replicating the shape and size of sushi rice typically used in nigiri.
Step 6
Place a cooked shrimp on top of the cauliflower rice base, pressing gently to help it adhere.
Step 7
Optional: Cut thin strips of nori and use them to wrap around the middle of the nigiri to secure the shrimp onto the cauliflower rice base.
Step 8
Repeat with the remaining shrimp and cauliflower rice, making 8 nigiri pieces in total.
Step 9
Serve the shrimp nigiri with a small dab of wasabi on the side and soy sauce or tamari for dipping, if desired.
Nutrition Facts
| Serving size | (918.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 531.0 |
| Total Fat 16.7g | 0% |
| Saturated Fat 3.2g | 0% |
| Polyunsaturated Fat 5.7g | |
| Cholesterol 336mg | 0% |
| Sodium 3631.1mg | 0% |
| Total Carbohydrate 49.9g | 0% |
| Dietary Fiber 13.4g | 0% |
| Total Sugars 12.1g | |
| Protein 53.3g | 0% |
| Vitamin D 9.6IU | 0% |
| Calcium 297.0mg | 0% |
| Iron 4.5mg | 0% |
| Potassium 2386.8mg | 0% |
Source of Calories