Paleo Yellowtail Nigiri
Experience the perfect fusion of traditional Japanese cuisine and Paleo-friendly innovation with this Paleo Yellowtail Nigiri recipe. Featuring tender, sushi-grade yellowtail (hamachi) and a creative twist on rice using cauliflower, this dish is both health-conscious and indulgent. The cauliflower rice is lightly seasoned with coconut aminos, Paleo-compliant rice vinegar, and a touch of raw honey, offering a subtle sweetness and umami flavor. Each piece is topped with delicate slices of yellowtail, creating a fresh and vibrant presentation. Ready in just 25 minutes, this recipe is perfect for sushi lovers seeking a nutritious, grain-free alternative. Add a hint of Paleo-friendly wasabi for an authentic kick and serve with coconut aminos for dipping to elevate your next at-home sushi night!
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Recipe Information
Ingredients
- 8 slices Yellowtail (Hamachi) fillet, sushi-grade
- 1 small head Cauliflower
- 2 teaspoons Coconut aminos
- 1 tablespoon Rice vinegar (Paleo-compliant, unsweetened)
- 0.5 teaspoons Raw honey
- 0.25 teaspoons Salt
- 1 teaspoon Avocado oil
- 1 teaspoon Wasabi (optional, Paleo-compliant)
Instructions
Begin by preparing the cauliflower rice. Remove the leaves and stem from the cauliflower and cut it into florets.
Using a food processor, pulse the florets until they resemble rice grains. Be careful not to overprocess to avoid creating mush.
Heat 1 teaspoon of avocado oil in a nonstick skillet over medium heat. Add the cauliflower rice and cook for 3-5 minutes, stirring frequently, until tender but not overly soft.
In a small bowl, mix the rice vinegar, coconut aminos, raw honey, and salt. Stir to combine thoroughly.
Remove the cauliflower rice from the heat and mix in the vinegar seasoning. Let the mixture cool slightly to make it easier to shape.
While the rice cools, prepare the yellowtail. Slice your sushi-grade yellowtail fillet into thin pieces, approximately 2-3 inches long and 1 inch wide. Ensure each slice is evenly cut for a clean, aesthetic presentation.
To assemble the nigiri, take a small scoop of cauliflower rice (about 1 tablespoon) and shape it into an oval mound using your hands. The rice should be compact enough to hold its shape but not overly compressed.
Place a slice of yellowtail on top of the rice mound. Lightly press the fish down so it adheres to the rice.
Repeat for the remaining yellowtail slices and cauliflower rice.
Optional: Add a small dab of Paleo-compliant wasabi on each piece for an authentic nigiri experience.
Serve immediately with additional coconut aminos for dipping if desired. Enjoy your Paleo-friendly Yellowtail Nigiri!
Nutrition Facts
Calories |
389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 1343 mg | 58% | |
| Total Carbohydrate | 23.8 g | 9% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 10.9 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 88 mg | 7% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1567 mg | 33% | |
*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.
