Smoked Salmon Nigiri with Horseradish Cream

Ingredients

• 4 cups Cauliflower, riced
• 12 ounces Cold-smoked salmon slices
• 4 ounces Cream cheese, softened
• 2 tablespoons Prepared horseradish
• 3 tablespoons Fresh chives, finely chopped
• 2 tablespoons Rice vinegar
• 1 teaspoon Erythritol or low-carb sweetener
• 0.5 teaspoon Sea salt

Instructions

1. 1

   Steam the riced cauliflower for 5-7 minutes until tender but not mushy. Drain thoroughly using a cheesecloth, squeezing out every drop of excess moisture to ensure the 'rice' holds its shape.

2. 2

   While the cauliflower is still warm, toss it with rice vinegar, sweetener, and salt. Allow it to cool to room temperature for 20 minutes to develop a sticky consistency.

3. 3

   In a small mixing bowl, whip together the softened cream cheese, prepared horseradish, and chopped chives until smooth and aerated.

4. 4

   Wet your hands slightly to prevent sticking. Scoop approximately 2 tablespoons of the cauliflower mixture and compress it into a firm, oblong nigiri base.

5. 5

   Dab a small amount of the horseradish cream onto the center of a smoked salmon slice, then drape the salmon over the cauliflower base, pressing gently to adhere.

6. 6

   Repeat for the remaining ingredients and serve immediately at room temperature for the best texture.