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Recipe developer and food photographer Abby Lee creates and shares delicious Asian-inspired recipes. Here’s one of them.

Find more recipes on Abby’s account: @_dinnerisready

Ingredients

Tuna Mayo filling:
Keto Sushi “Rice”:
Optional garnishes:

Kitchen tools used:

  • Steamer
  • Heat-proof dish
  • Small mixing bowl
  • Measuring spoons
  • Regular spoon
  • Plastic cling wrap
  • Onigiri mould (optional)

Instructions

  1. Prepare a steamer and a heat-proof dish and boil water for keto sushi “rice”.
  2. In the heat-proof dish, combine frozen riced cauliflower, psyllium husks and salt. Once the steamer is ready, place the heatproof dish into the steamer and cook riced cauliflower mixture for 15 minutes to make keto sushi “rice”.
  3. While the keto sushi “rice” is cooking, combine all the tuna mayo ingredients in a separate bowl. Cover and refrigerate until keto sushi “rice” is ready.
  4. Remove keto sushi “rice” from the steamer after 15 minutes and thoroughly mix to ensure all ingredients are combined and the texture of riced cauliflower starts to become “sticky.”
  5. Let the keto sushi “rice” mixture cool for 5-10 minutes or until it is cool enough to be handled with your hands.
  6. (If you have an onigiri mould) Place a piece of plastic cling wrap into the mould and spoon enough keto sushi “rice” into approximately half the mould. Make a small indent with a spoon in the middle of the keto sushi “rice” and place the tuna mayo mixture into the mould. 
  7. Add more keto sushi “rice” to cover and fill the rest of the onigiri mould. Use the mould to press and make onigiri and lift the keto tuna mayo onigiri out of the mould with the plastic cling wrap.
  8. (If you don’t have an onigiri mould) Place a piece of plastic cling wrap on a flat surface and spoon 3-4 tbsps of keto sushi “rice” onto the middle of the cling wrap. Make a small indent in the middle and place the tuna mayo mixture in the centre. 
  9. Bring the ends of the cling wrap together, keeping the tuna mayo filling in the middle of the keto sushi “rice”. Twist the ends of the cling wrap tightly to form an onigiri ball.
  10. Optional: Garnish the keto tuna mayo onigiri with toasted sesame seeds, seaweed or even Japanese furikake seasoning! 

Onigiri can be eaten immediately or kept chilled in the refrigerator until the next day.

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