Paleo Mackerel Nigiri
Transform sushi night into a health-conscious feast with Paleo Mackerel Nigiri, a vibrant twist on traditional Japanese cuisine. This innovative recipe swaps out starchy rice for nutrient-packed cauliflower rice, seasoned with rice vinegar and a hint of sea salt for authentic flavor while keeping it paleo-friendly. Fresh mackerel fillets, rich in omega-3s, top each cauliflower-based nigiri and are complemented by a dash of wasabi for bold, zesty heat. A strip of nori ties the flavors together, and a ginger-coconut aminos dipping sauce adds a tangy finish to this wholesome dish. Quick to prepare and irresistibly delicious, Paleo Mackerel Nigiri is perfect for anyone seeking healthy sushi alternatives without compromising taste.
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Recipe Information
Ingredients
- 2 pieces Mackerel fillets
- 1 cup Cauliflower florets
- 1 tablespoon Rice vinegar
- 1 tablespoon Coconut aminos
- 1 teaspoon Avocado oil
- 0.25 teaspoon Sea salt
- 1 teaspoon Wasabi paste
- 1 sheet Nori seaweed sheets
- 1 small piece Fresh ginger
Instructions
Start by preparing the cauliflower rice. Wash the cauliflower florets, then pulse in a food processor until they reach a rice-like consistency.
In a medium-sized skillet, heat the avocado oil over medium heat. Add the cauliflower rice and cook until tender, about 5 minutes, stirring occasionally.
Add the rice vinegar and sea salt to the cauliflower rice. Stir well to combine and remove from heat. Allow it to cool to room temperature.
While the cauliflower rice cools, prepare the mackerel. Slice the mackerel fillets into 1-inch wide, thin slices.
Cut the nori sheet into small strips, roughly 1 inch by 3 inches, enough to wrap around the nigiri.
With wet hands, shape about 1 tablespoon of the cooled cauliflower rice into an oval patty. Repeat to make additional pieces.
Place a small dab of wasabi on top of each cauliflower rice oval. Lay a slice of mackerel over the wasabi.
Wrap a strip of nori around the mackerel and cauliflower rice, sealing it by moistening the edge of the nori strip.
Grate fresh ginger and mix with coconut aminos to serve as a dipping sauce.
Arrange the nigiri on a platter and serve with additional wasabi and the ginger-coconut aminos dipping sauce.
Nutrition Facts
Calories |
929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.9 g | 78% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 1437 mg | 62% | |
| Total Carbohydrate | 13.1 g | 5% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 5.9 g | ||
| Protein | 78.7 g | 157% | |
| Vitamin D | 36.0 mcg | 180% | |
| Calcium | 79 mg | 6% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1648 mg | 35% | |
*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.
