Paleo Eel Nigiri
Elevate your sushi game with this irresistible Paleo Eel Nigiri, a grain-free twist on a Japanese classic that's perfect for health-conscious foodies. Featuring delicate bites of perfectly caramelized grilled eel nestled atop tender cauliflower rice, this recipe offers a paleo-friendly alternative to traditional sushi rice without sacrificing flavor. Infused with a savory sauce of coconut aminos, ginger, and garlic, and garnished with scallions and toasted sesame seeds for a pop of texture and aroma, each bite is a perfect blend of smoky, tangy, and umami-rich goodness. Ready in just 40 minutes, this creative sushi recipe is ideal for impressing guests or treating yourself to a guilt-free indulgence. Perfect for paleo, low-carb, and gluten-free diets, this dish will redefine the way you enjoy sushi at home.
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Recipe Information
Ingredients
- 200 grams Eel fillet
- 1 small head Cauliflower
- 3 tablespoons Coconut aminos
- 1 teaspoon Ginger
- 1 clove Garlic
- 1 teaspoon Apple cider vinegar
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 1 for garnish Scallions
- 1 tablespoon Toasted sesame seeds
- 1 teaspoon Lemon juice
Instructions
Break the cauliflower into florets and place them into a food processor. Pulse until the texture resembles rice; avoid over-processing.
Mince the garlic and grate the ginger.
In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and ginger, stirring until fragrant for about 30 seconds. Add coconut aminos and apple cider vinegar. Bring to a simmer and let it reduce slightly for about 4 minutes. Set aside this sauce mixture.
Heat a large skillet over medium heat and add the remaining 1 tablespoon of olive oil. Add the processed cauliflower rice, salt, and lemon juice. Cook for about 5-7 minutes until it is just tender, stirring occasionally.
Meanwhile, slice the eel fillet into 8 bite-sized pieces.
Brush the prepared sauce onto the eel pieces liberally.
Heat a grill pan over medium-high heat and place the eel pieces onto the pan. Cook for about 3-4 minutes on each side until the eel is cooked through and slightly caramelized.
To assemble the nigiri, shape about 1-2 tablespoons of cauliflower rice into small, oblong shapes. Lay a slice of grilled eel on top of each rice shape.
Garnish with finely chopped scallions and sprinkle with toasted sesame seeds.
Serve immediately, optionally with extra sauce for dipping.
Nutrition Facts
Calories |
795 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.7 g | 71% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 2553 mg | 111% | |
| Total Carbohydrate | 28.8 g | 10% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 15.5 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 39.6 mcg | 198% | |
| Calcium | 193 mg | 15% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1488 mg | 32% | |
*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.
