Low Carb Tamago Nigiri

Elevate your sushi experience with this *Low Carb Tamago Nigiri*—a guilt-free twist on a Japanese classic. Made with tender tamagoyaki rolls crafted from sweetened, fluffy eggs and paired with seasoned cauliflower rice, this recipe offers all the satisfying flavors of traditional tamago nigiri without the carb-heavy white rice. A touch of sugar-free mirin and low-sodium soy sauce enhances the delicate sweetness of the eggs, while nori strips add an authentic, savory finish. Perfect for keto or low-carb lifestyles, this elegant dish is not only quick and easy to make but also visually stunning, making it ideal for both weeknight dinners and special occasions. Savor the balance of flavors and textures while staying true to your health goals!

Nutriscore Rating: 74/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 2

Ingredients

• 4 large Eggs
• 1 tablespoon Erythritol
• 1 teaspoon Soy sauce (low sodium)
• 1 teaspoon Mirin (sugar-free, if possible)
• 200 grams Cauliflower rice
• 1 teaspoon Rice vinegar
• 0.25 teaspoon Salt
• 1 sheet Nori (seaweed sheets)
• 1 teaspoon Neutral oil (e.g., avocado oil)
• 2 teaspoons Water

Directions

Step 1

In a small mixing bowl, whisk together 4 eggs, erythritol, soy sauce, and mirin until fully combined and smooth.

Step 2

Heat a non-stick frying pan over medium-low heat and lightly grease it with the neutral oil.

Step 3

Pour a small amount of the egg mixture into the pan, just enough to create a thin, even layer. Cook until the surface is just set but not fully cooked.

Step 4

Carefully roll the cooked egg into a tight cylinder, then push it to one side of the pan.

Step 5

Add more of the egg mixture to the empty part of the pan, letting it overlap with the cooked egg roll. Once set, roll the egg sheet over itself again. Repeat this process until all the egg mixture is used, creating a layered tamagoyaki roll.

Step 6

Remove the rolled omelet from the pan and let it cool slightly. Once cool, slice it into 4-6 even pieces.

Step 7

In another pan, lightly cook the cauliflower rice on medium heat until it softens, about 3-5 minutes. Remove from heat.

Step 8

Season the cauliflower rice with rice vinegar and a pinch of salt. Mix well and let it cool until it's safe to handle.

Step 9

Shape the cauliflower rice into small rectangular mounds, about the size of a traditional sushi rice base.

Step 10

Place one slice of the tamagoyaki (egg roll) on top of each rice mound.

Step 11

Cut the nori sheet into thin strips, about 1/2 inch wide. Wrap a strip of nori around each piece of tamago nigiri, securing the egg to the cauliflower rice base.

Step 12

Serve immediately or chill slightly before serving to allow the flavors to meld. Enjoy your low-carb tamago nigiri!

Nutrition Facts

Serving size	(444.0g)

Amount per serving	% Daily Value*
Calories	404.9

Total Fat 23.9g	0%
Saturated Fat 6.9g	0%
Polyunsaturated Fat 0g
Cholesterol 744mg	0%
Sodium 1189.9mg	0%
Total Carbohydrate 28.3g	0%
Dietary Fiber 4.9g	0%
Total Sugars 5.4g
Protein 30.5g	0%

Vitamin D 164IU	0%
Calcium 164.7mg	0%
Iron 4.7mg	0%
Potassium 740.1mg	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: 47.8%

Protein: 27.1%

Carbs: 25.1%