Whole30 Unagi Nigiri
Indulge in the irresistible flavors of Whole30 Unagi Nigiri, a delightful twist on traditional sushi that’s both healthy and satisfying. This recipe combines succulent sashimi-grade freshwater eel brushed with a homemade, Whole30-compliant “eel sauce” made from coconut aminos, date paste, and warm ginger spices. Served atop tender cauliflower rice shaped into delicate nigiri-style ovals and secured with strips of seaweed sheets, this low-carb version is perfect for sushi lovers following Whole30 or paleo diets. Garnished with fresh green onion and a drizzle of sesame oil, each bite is a fusion of sweet, savory, and umami flavors. Ready in just 30 minutes, this inventive dish is perfect for impressing guests or treating yourself to a guilt-free sushi experience.
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Recipe Information
Ingredients
- 6 ounces sashimi-grade freshwater eel (unagi)
- 2 cups cauliflower rice
- 3 tablespoons coconut aminos
- 1 tablespoon date paste
- 1 teaspoon apple cider vinegar
- 0.5 teaspoon ginger powder
- 1 teaspoon sesame oil
- 2 sheets seaweed snack sheets
- 1 stalk green onion (for garnish)
- 2 tablespoons water
- 0.25 teaspoon salt
Instructions
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a small saucepan over low heat, combine the coconut aminos, date paste, apple cider vinegar, ginger powder, and water. Stir until the mixture is smooth and slightly thickened, creating a Whole30-compliant 'eel sauce'. Remove from heat and set aside.
Season the cauliflower rice with a pinch of salt and lightly sauté it in a pan over medium heat until it is tender but not mushy. Remove from heat and let it cool slightly.
Cut the sashimi-grade freshwater eel into thin slices, roughly 2 inches long, and place them on the prepared baking sheet. Brush the eel slices with the prepared 'eel sauce.' Bake in the preheated oven for 8-10 minutes until the eel is warmed and slightly caramelized.
While the eel is baking, shape the cooled cauliflower rice into small, tight ovals (about 1 tablespoon of rice per piece) to mimic the shape of sushi rice for nigiri. Set aside.
Cut the seaweed snack sheets into thin strips (about 1/2 inch wide) for securing the nigiri.
Once the eel is done, place one slice on top of each cauliflower rice oval. Wrap a strip of seaweed around the middle to hold it together.
Drizzle a small amount of remaining 'eel sauce' on top of each piece for extra flavor.
Finish with a sprinkle of chopped green onion for garnish and a drizzle of sesame oil for a nutty aroma.
Serve immediately and enjoy your Whole30-compliant Unagi Nigiri!
Nutrition Facts
Calories |
698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 1682 mg | 73% | |
| Total Carbohydrate | 36.0 g | 13% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 23.3 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 39.6 mcg | 198% | |
| Calcium | 132 mg | 10% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1148 mg | 24% | |
*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.
