Keto Onigiri
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6
Keto Onigiri
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This makes a total of 6 servings of Keto Onigiri. Each serving comes out to be 154.5 Calories, 11.22g Fats, 3.36g Net Carbs, and 8.93g Protein.
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Ingredients
- 16 ounces cauliflower raw
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar unseasoned
- 5 ounces cream cheese softened
- 5 ounces pink salmon canned
- 1 tablespoon mayonnaise
- 2 Nori sheets
Instructions
- Trim all of the leaves from the outside of the cauliflower.
- Chop the cauliflower into chunks that are small enough to fit into your food processor.
- Use the grate attachment to process all of the cauliflower into rice.
- Toast the cauliflower over medium-high heat until it's steamed out most of the water.
- Mix in the tablespoon of soy sauce and the unseasoned rice vinegar.
- Transfer to a mixing bowl and stir in the softened cream cheese. Chill in the fridge for about half an hour.
- Mix the canned salmon with the tablespoon of mayonnaise, set aside.
- Divide the rice mixture into six sections. Place one of the sections onto a sheet of plastic wrap and create a well in the middle.
- Add a tablespoon of the salmon mixture into the well.
- Use to plastic wrap to form a ball of cauliflower rice around the salmon. One the salmon is fully enclosed, create a triangle shape.
- Unwrap the rice and adjust the shape as needed. It's a little bit harder to work with than regular rice, so just be patient and do your best.
- Cut the sheets of nori into thirds. Place the rice into the center of a strip of nori.
- Fold the strips over the rice and wrap around the bottom, almost like a jacket.
- Optionally you can garnish the top with a little flaked salmon to show what's inside. Repeat with the other five sections until you have six onigiri total.
Notes
- *Save some extra salmon for optional topping.
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