Keto Unagi Nigiri
Experience a guilt-free indulgence with this Keto Unagi Nigiri recipe, a low-carb twist on the beloved Japanese classic. Perfect for sushi enthusiasts following a keto lifestyle, this dish swaps traditional sushi rice for a creamy cauliflower rice blend, infused with rice vinegar and erythritol to achieve that signature sticky texture. Topped with tender, grilled unagi and secured with a delicate strip of nori, each bite bursts with rich umami flavors. Optional garnishes like sesame seeds and finely chopped green onion add a touch of elegance and flavor. Ready in just 30 minutes, this keto-friendly nigiri is a sophisticated, nutrient-rich treat that will impress your tastebuds without breaking your dietary goals.
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Recipe Information
Ingredients
- 200 grams Eel (unagi), grilled and pre-cooked
- 200 grams Cauliflower rice
- 30 grams Cream cheese
- 2 teaspoons Rice vinegar
- 1 teaspoon Granulated erythritol (or a keto-friendly sweetener of choice)
- 2 tablespoons Soy sauce (or coconut aminos for a gluten-free option)
- 2 small pieces Nori seaweed sheets, cut into thin strips
- 1 teaspoon Sesame seeds (optional, for garnish)
- 1 tablespoon Green onion, finely chopped (optional, for garnish)
Instructions
Prepare the cauliflower rice by microwaving it for 3-4 minutes or steaming it on the stovetop until tender. Allow it to cool slightly.
While the cauliflower rice is cooling, mix the rice vinegar and granulated erythritol in a small bowl until the erythritol dissolves completely.
In a mixing bowl, combine the cooked cauliflower rice with the rice vinegar mixture and cream cheese. Stir until well combined and cohesive, mimicking the texture of sticky sushi rice. Set aside.
Slice the grilled unagi into 4-8 thin rectangular pieces, each approximately the size of a traditional nigiri topping.
Using your hands, shape the cauliflower rice mixture into small, oblong mounds, roughly the size of a traditional nigiri rice base.
Place one slice of grilled unagi on top of each cauliflower rice mound.
Wrap a thin strip of nori sheet around the center of each nigiri to secure the unagi topping onto the rice base.
Optionally brush a small amount of soy sauce or coconut aminos on top of the unagi for added flavor and shine.
Garnish with sesame seeds and finely chopped green onion, if desired.
Serve immediately and enjoy your keto-friendly unagi nigiri!
Nutrition Facts
Calories |
655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 3150 mg | 137% | |
| Total Carbohydrate | 42.2 g | 15% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 22.6 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 11.8 mcg | 59% | |
| Calcium | 181 mg | 14% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1161 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
