Whole30 White Fish Nigiri
Elevate your sushi game with this Whole30 White Fish Nigiri recipe, a healthy and delicious twist on a Japanese classic! Perfect for those following a Whole30 or paleo lifestyle, this light and beautifully balanced dish swaps traditional rice for tender cauliflower “rice” seasoned with coconut aminos and Whole30-compliant rice vinegar. Fresh white fish, such as cod, halibut, or seabass, sits atop the flavorful cauliflower base, creating delicate, bite-sized nigiri that’s as stunning as it is satisfying. Garnish with creamy avocado slices or wrap in nori for added texture, and pair with a touch of wasabi and extra coconut aminos for dipping. Ready in under 30 minutes, this low-carb, grain-free sushi is the ultimate crowd-pleaser, perfect for appetizers, light meals, or impressing at your next get-together.
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 2 tablespoons Coconut aminos
- 1 teaspoon Rice vinegar (Whole30-compliant)
- 8 ounces Fresh white fish (such as cod, halibut, or seabass)
- 1 small Avocado
- 1 sheet Nori sheet (optional for serving)
- 1 teaspoon Wasabi (Whole30-compliant, optional)
- 0.25 teaspoon Sea salt
Instructions
Cut the cauliflower into florets, then pulse them in a food processor until they resemble the texture of rice.
In a non-stick skillet, warm the cauliflower rice over medium heat, stirring frequently until it’s tender, about 4-5 minutes. Do not let it brown.
Remove the skillet from heat and stir in the coconut aminos, rice vinegar, and sea salt. Let the mixture cool to room temperature.
Slice the white fish into thin, rectangular pieces about 2 inches long and 1 inch wide. Ensure the pieces are of even thickness for uniform nigiri.
If using avocado, cut it into thin slices to use as a topping or serve alongside.
Once the cauliflower rice has cooled, shape it into small, oblong mounds about 2 inches long and 1 inch wide, using your hands. Gently press to pack the 'rice' tightly together.
Place a piece of white fish on top of each cauliflower rice mound, pressing gently so it adheres.
Repeat until all the fish pieces and cauliflower rice are used up.
If desired, serve with strips of nori for additional flavor and texture, and a dollop of Whole30-compliant wasabi for heat.
Arrange the nigiri on a plate and enjoy immediately with extra coconut aminos for dipping if desired.
Nutrition Facts
Calories |
568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.5 g | 29% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 2030 mg | 88% | |
| Total Carbohydrate | 44.0 g | 16% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 16.2 g | ||
| Protein | 55.6 g | 111% | |
| Vitamin D | 11.3 mcg | 57% | |
| Calcium | 175 mg | 13% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 2732 mg | 58% | |
*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.
