Paleo Unagi Nigiri
Dive into the world of Paleo sushi with this irresistible Paleo Unagi Nigiri recipe, a creative twist on the traditional Japanese delicacy. Perfect for health-conscious foodies and sushi lovers alike, this dish features tender, caramelized eel beautifully glazed with a savory blend of coconut aminos, honey, and apple cider vinegar. Instead of traditional sushi rice, you'll enjoy a flavorful paleo-friendly base made from seasoned cauliflower rice, lightly infused with rice vinegar and a touch of honey. The nigiri is elegantly wrapped with strips of nori, combining bold umami flavors with a low-carb, gluten-free profile. Ready in just 35 minutes, this recipe is a delightful mix of indulgence and healthy eating, ideal as a stunning appetizer or main course for your next foodie adventure.
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Recipe Information
Ingredients
- 2 cups Cauliflower rice
- 1 tablespoon Rice vinegar
- 1 teaspoon Honey
- 0.25 teaspoon Sea salt
- 0.5 pound Fresh eel (or sustainably sourced unagi fillet)
- 3 tablespoons Coconut aminos
- 1.5 tablespoons Honey (for glaze)
- 1 teaspoon Apple cider vinegar
- 0.25 teaspoon Garlic powder
- 2 Nori sheets (cut into thin strips)
- 1 tablespoon Avocado oil
Instructions
Prepare the paleo rice: In a medium bowl, mix the cauliflower rice with the rice vinegar, honey, and sea salt. Stir well and set it aside to allow the flavors to meld.
Cut the eel: Slice the eel into 8 even pieces, approximately 2 inches long and 1 inch wide, to match the size of traditional nigiri toppings.
Make the glaze: In a small bowl, combine the coconut aminos, honey, apple cider vinegar, and garlic powder. Stir thoroughly until the mixture is smooth.
Cook the eel: Heat the avocado oil in a non-stick skillet over medium heat. Add the eel fillets and cook for about 2-3 minutes per side, or until they are lightly golden and cooked through.
Apply the glaze: Reduce the heat to low and pour the glaze over the eel in the skillet. Let the glaze simmer for 1-2 minutes until it thickens and coats the eel pieces evenly. Remove from heat.
Assemble the nigiri: Take a small handful of the seasoned cauliflower rice and shape it into a compact oval, about the size of your palm. Place one piece of glazed eel on top of the rice mound.
Wrap with nori: Use a thin strip of nori to wrap around the middle of the nigiri, securing the eel to the cauliflower rice.
Repeat until all 8 pieces of nigiri are assembled. Serve immediately and enjoy your Paleo Unagi Nigiri with additional coconut aminos on the side, if desired.
Nutrition Facts
Calories |
200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.4 g | 13% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 388 mg | 17% | |
| Total Carbohydrate | 14.6 g | 5% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 11.7 g | ||
| Protein | 12.5 g | 25% | |
| Vitamin D | 11.2 mcg | 56% | |
| Calcium | 32 mg | 2% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 353 mg | 8% | |
*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.
