Low Carb Eel Nigiri
Elevate your sushi game with this irresistible Low Carb Eel Nigiri recipe, a healthier twist on the classic Japanese favorite! Instead of traditional sushi rice, this recipe features tender cauliflower rice seasoned with rice vinegar and a hint of sweetness from granulated erythritol, making it an excellent keto-friendly alternative. Topped with succulent slices of smoky grilled unagi (eel) and secured with a thin strip of nori, each bite is a perfect harmony of flavor and texture. With only 35 minutes from prep to plate, this quick and nutritious recipe is perfect for anyone craving sushi without the carbs. Serve with soy sauce, a touch of wasabi, and pickled ginger for an authentic and satisfying experience. Perfect for a low-carb sushi night at home!
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Recipe Information
Ingredients
- 1 fillet Unagi (grilled eel)
- 1 medium head Cauliflower
- 1 tablespoon Rice vinegar
- 1 teaspoon Granulated erythritol
- 0.5 teaspoon Salt
- 1 sheet Nori sheets
- 2 tablespoons Soy sauce
- 1 teaspoon Wasabi paste
- 2 tablespoons Pickled ginger
Instructions
Start by preparing the cauliflower rice. Remove the leaves from the cauliflower and chop into florets.
Place the cauliflower florets in a food processor and pulse until the texture resembles rice. Be careful not to over-process.
Transfer the cauliflower rice to a microwave-safe bowl. Cover it with a microwave-safe lid or plastic wrap and microwave for 5 minutes.
Remove the bowl from the microwave and let it cool slightly. Transfer the cauliflower rice to a clean, thin kitchen towel and squeeze out any excess moisture.
In a mixing bowl, combine the cauliflower rice, rice vinegar, erythritol, and salt. Mix well until all ingredients are evenly distributed.
Cut the unagi fillet into 8 equal pieces. Ensure each slice is thin and about 2 inches long.
Wet your hands with water to prevent sticking and form the cauliflower rice into 8 small oblong shapes, approximately 1.5 inches in length.
Place one slice of unagi on top of each cauliflower rice piece.
Cut the nori sheet into thin strips about 1/2 inch wide and 4 inches long. Wrap each nigiri with a strip of nori to secure the eel on top.
Serve with soy sauce, a small dab of wasabi paste on top, and pickled ginger on the side.
Nutrition Facts
Calories |
346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.8 g | 18% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 3545 mg | 154% | |
| Total Carbohydrate | 34.1 g | 12% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 9.8 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 19.8 mcg | 99% | |
| Calcium | 162 mg | 12% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1809 mg | 38% | |
*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.
