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Keto Onigiri (Rice Ball) Recipe

Keto Onigiri (Rice Ball)



Prep time


Cooking time





This Keto Onigiri is a delightful Japanese rice ball that’s perfect for those always on the go. Not only is it delicious and compact, but it’s also very healthy and easy to prepare. Packed with nutrients and vitamins, this dish offers a keto-friendly twist to a traditional favourite.

Original Recipe:


  • For the Salmon Filling
  • Salmon (2½ lb) (You can use Wild Caught or Farm Raised)

  • Dark Soy Sauce (1/4 cup)

  • Monkfruit Sweetener (1/4 cup)

  • Sesame Seeds (1 tbsp)

  • Sesame Oil (1 tbsp)

  • Himalayan Salt (1 tsp)

  • Mayonnaise

  • For the Cauliflower Rice
  • Whole Cauliflower (Stalk removed)

  • Onigiri Seaweed Wrap (Nori) (5 sheets)

  • Cooking Wine (1/2 tbsp)

  • Agar Powder (1 tbsp)

  • Himalayan Salt (1 tsp)

  • Water (1 cup)


  • Chop the cauliflower into rice-like texture using a blender. Make sure it resembles rice grains and do not blend it into a paste. (04:49-05:14)
  • In a frying pan, add sesame oil and salmon. Add soy sauce and sesame seeds. Cover the pan and let it cook on low heat. (05:52-06:22)
  • Shred the salmon into smaller pieces. Continue stir-frying until all the liquid evaporates. Set the stove to medium heat and add salt to taste. Add sweetener and keep stirring until the salmon looks dry. Turn off the stove and transfer the salmon to a container. (07:03-07:30)
  • In a frying pan, add the chopped cauliflower and half of the water. Add cooking wine, agar powder, and salt. Add the remaining water intermittently, ensuring the cauliflower doesn’t become overcooked or too soft. Once the cauliflower is cooked and sticky, turn off the stove and transfer it to a container. (08:16-09:16)
  • Using an Onigiri mold, layer the cauliflower rice, followed by the salmon floss and mayonnaise. Top it with more cauliflower rice. Pack the Onigiri using the mold cover and release it onto a seaweed sheet. Fold the seaweed sheet to cover the Onigiri and use a sticker to bond the two corners of the seaweed sheet. (09:45-11:46)

Recipe Video

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