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358 kcal
40 min.
Recipe for Keto onigiri
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Unlock Fitatu PremiumNaN g
358 kcal
1 kcal
358.1
19.1g
28.5g
7.0g
Ingredients (servings):
3
Converted ingredients are going to appear on the shopping list
- Cauliflower8× floret (400 g)
- Fromage frais, plain15× teaspoon (150 g)
- Salmon1.5× piece (150 g)
- Mayonnaise2.5× tablespoon (62.5 g)
- Rice vinegar1× tablespoon (10 g)
- Soy sauce1× tablespoon (10 g)
- Lemon1× slice (10 g)
- Seaweed nori dried2× piece (6 g)
- Salt4× pinch (2 g)
- Pepper, black1× pinch (1 g)
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How to make Keto onigiri
1. Wash the salmon, pat it dry with paper towels, then season with salt, pepper, and lemon juice. Bake at 180°C for approximately 20 minutes.
2. Grate the cauliflower or blend using a food processor.
3. Sauté the cauliflower in a frying pan until most of the water has evaporated. Add the soy sauce and rice vinegar, then stir everything together.
4. Mix the sautéed cauliflower with the cheese and place it in the refrigerator for about 30 minutes.
5. Flake the baked salmon and mix it with the mayonnaise.
6. Lay a piece of cling film (about 30x30 cm) on the counter. Place 1/3 of the cauliflower mixture in the centre, then add 1/3 of the salmon in the middle of the cauliflower. Using the cling film, shape the cauliflower mixture into a ball with the salmon filling in the centre, then mould it into a triangle.
7. Place a nori sheet on the counter and place the shaped mixture on it. Wrap the mixture with the nori sheet. Repeat with the remaining ingredients.
8. Store in the refrigerator.
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