Keto Salmon Onigiri

This Keto recipe is an incredible take on an authentic Japanese onigiri. Cauliflower rice triangles are filled with salmon mayo and wrapped in nori seaweed. Making it ahead serves as a quick snack or a great handheld meal to eat on the go. This recipe is super versatile and can be easily customized to your preference. With only 2g of net carbs per serve, this onigiri recipe is the ultimate Japanese food for a low-carb diet.

What is onigiri?

Onigiri is a traditional Japanese dish consisting of a ball or triangle of rice stuffed with a savory filling and wrapped in dried seaweed. The word onigiri translates to “love and comfort," which you feel when eating this dish. Onigiri is the go-to food for many Japanese people, being cheap, accessible, and can be consumed on the go.

How to bind the cauliflower rice?

Traditional onigiri uses Japanese rice, which is naturally sticky and can be shaped easily. Since this Keto version uses cauliflower rice, we mix it with cream cheese to make it moist and pliable.

How can you customize this Keto onigiri recipe?

Onigiri is versatile and can be customized to many Keto Japanese recipes. This version is stuffed with canned salmon, mayo, and chopped scallion, but the options are endless. Popular fillings include tuna mayo, pickled plum, grilled salmon, salted cod roe, kelp simmered in soy sauce, and many others. The most common wrapper is nori seaweed, but other possible ingredients include mustard greens, ooba leaf, kombu kelp, salted less, etc.

How to serve this Keto onigiri?

Onigiri is usually served cold or at room temperature, but if you are in the mood for a warm meal, toast lightly for 2-3 minutes on a greased pan. Feel free to dip it in spicy mayo, low-carb unagi sauce, or soy sauce.

Net Carbs

2.3 g
Fiber

2 g
Total Carbs

4.3 g
Protein

9.7 g
Fats

9.2 g

136 cals

Quantity

Serving Size

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Cauliflower

400 g
Soy sauce, low sodium

1 tbsp
Natural Rice Vinegar

1 tbsp
Cream cheese

100 g
Canned salmon

1 medium can - each 7 3/4 ounce net weight
Mayonnaise

1 tbsp
Scallions or spring onions, tops and bulb, raw

1 medium - 4 1/8" long
Raw Nori Sheets

2 sheet

Step 1

Chop the cauliflower into chunks and place them in your food processor. Pulse until the cauliflower becomes the size of rice. You might need to do it in 2 batches.
Step 2

Transfer the cauliflower rice to a pan over medium-low heat. Sauté for 10 minutes until it releases most of its water and softens. Mix in the soy sauce and rice vinegar.
Step 3

Transfer to a bowl and add the softened cream cheese. Mix until combined. Transfer to the freezer for 10 minutes.
Step 4

Meanwhile, empty the salmon can into a bowl. Chop the scallion and add most of it to the salmon, reserving some for garnish. Add the mayonnaise and mix until combined.
Step 5

Scoop 1/3 cup of the cauliflower mixture and place it on a piece of plastic wrap. Flatten it, then make a well in the middle. Add one tablespoon of salmon into the well.
Step 6

Join the edges of the plastic wrap to wrap the cauliflower rice over the salmon, forming a ball. Then, shape the ball into a triangle. Unwrap the rice triangle and adjust the shape as needed.
Step 7

Cut each nori sheet into 3 equal strips. Place the rice triangle into the center of a strip of nori. Fold the strips over the rice.
Step 8

Repeat with the remaining rice and salmon until you have 6 Keto onigiris. Garnish with chopped scallion and sesame seeds. Serve immediately or keep in the fridge.