Paleo Nigiri Tuna
Dive into the elegant simplicity of Paleo Nigiri Tuna, a sushi-inspired creation that blends clean eating with bold flavors. This recipe swaps traditional rice for tender cauliflower rice, seasoned with ginger and rice vinegar for an aromatic twist. Topped with sushi-grade fresh tuna and secured with strips of nori, each bite combines satisfying textures and umami flavors. A sprinkle of sesame seeds and green onion adds the perfect finishing touch, while a savory wasabi-coconut aminos dipping sauce provides the ultimate pairing. Quick to prepare and utterly wholesome, this paleo-friendly take on nigiri is a delightful appetizer or light meal that’s packed with protein and vibrant, nutrient-rich ingredients. Perfect for sushi lovers seeking a healthy alternative!
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Recipe Information
Ingredients
- 8 slices fresh tuna
- 1 small head cauliflower
- 2 tablespoons coconut aminos
- 1 tablespoon rice vinegar
- 1 tablespoon avocado oil
- 0.5 teaspoon wasabi
- 1 sheet nori sheets
- 1 tablespoon sesame seeds
- 1 teaspoon, grated ginger
- 1 stalk, finely chopped green onion
Instructions
Begin by preparing the cauliflower rice. Remove the leaves and core from the cauliflower, then cut into small florets.
Use a food processor to pulse the cauliflower florets into rice-sized pieces. Avoid over-processing to prevent mushy texture.
In a large skillet, heat the avocado oil over medium heat. Add the grated ginger and sauté for about 1 minute until fragrant.
Add the pulsed cauliflower to the skillet, stirring for 4-5 minutes until tender but not mushy.
Remove from heat and stir in the rice vinegar, mixing well. Allow to cool slightly.
Lay out the nori sheet and slice into thin strips about ¼ inch wide and set aside.
Prepare the fresh tuna by cutting it into thin, bite-sized slices. Ensure the tuna is sushi-grade for safety and quality.
Form small, oval-shaped mounds of the cooled cauliflower rice using your hands, about 1 inch in size.
Place a slice of tuna over each mound of cauliflower rice.
Wrap a strip of nori around each nigiri piece to secure the tuna and cauliflower rice together.
In a small bowl, combine the coconut aminos and wasabi to make a dipping sauce.
Sprinkle the nigiri lightly with sesame seeds and garnish with finely chopped green onion.
Serve the Paleo Nigiri Tuna with the wasabi dipping sauce and enjoy immediately.
Nutrition Facts
Calories |
1445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.7 g | 75% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 304 mg | 101% | |
| Sodium | 1340 mg | 58% | |
| Total Carbohydrate | 25.5 g | 9% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 12.6 g | ||
| Protein | 195.0 g | 390% | |
| Vitamin D | 45.4 mcg | 227% | |
| Calcium | 157 mg | 12% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 5293 mg | 113% | |
*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.
