The sweet tangy flavor of the Pickled Plum salt is perfect for this Asian inspired recipe - Kerry
Onigiri, or rice ball, is a Japanese fast food usually made from rice and formed into triangular or cylindrical shapes, often wrapped in nori.
This Keto adaptation made with cauliflower rice offers a nice alternative to the more traditional white rice.
450g Raw Cauliflower
1 tablespoon rice vinegar
1 teaspoon Sassy Salt Pickled Plum and Wakame salt
140g pink salmon ( canned or steamed )
140g cream cheese ( softened )
1 tablespoon mayonnaise ( Kewpie works great )
2 sheets of nori seaweed
Chop the cauliflower into chunks and grate into rice consistency (or blitz in food processor ! )
Cook the cauliflower over medium heat until it has steamed out most of the water.
Allow to cool, then mix in soy sauce, unseasoned rice vinegar and salt.
Transfer to a bowl and stir in the softened cream cheese. Chill in the fridge for about half an hour.
Mix the salmon with the mayonnaise, set aside.
Divide the rice mixture into 6 sections. Place one section on a sheet of plastic wrap and create a well in the middle.
Add a tablespoon of the salmon mixture into the well. Use the plastic wrap to form a ball of cauliflower rice around the salmon. Once the salmon is fully enclosed you can create the triangle shape.
Unwrap the onigiri and adjust the shape if needed ( It's a little bit harder to work with that normal rice so just be patient and do your best ! )
Cut the sheets of nori into three strips and place around the base of the onigiri.
Leave a comment below and share your own experience in preparing this recipe !