Keto Eel Nigiri

Experience a low-carb twist on a sushi classic with this irresistible Keto Eel Nigiri! This recipe reimagines traditional nigiri by replacing carb-heavy sushi rice with flavorful cauliflower rice infused with a hint of rice vinegar. Tender, caramelized eel fillets, brushed with a savory-sweet homemade glaze, provide the perfect centerpiece atop each rice mound. Optional seaweed strips add a touch of authenticity, while pickled ginger and a dab of wasabi make it a complete sushi-inspired experience. Quick to prepare and bursting with umami, this gluten-free, sugar-free dish is perfect for sushi lovers seeking a keto-friendly indulgence.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 200 grams eel fillets (unagi)
• 2 cups cauliflower rice
• 1 tablespoon rice vinegar
• 3 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon erythritol sweetener
• 1 teaspoon mirin (sugar-free, optional)
• 1 teaspoon sesame oil
• 1 teaspoon wasabi
• 1 sheet seaweed sheets (nori), optional for garnish
• 0.5 cup pickled ginger

Directions

Step 1

Begin by preparing the sauce. In a small saucepan, combine soy sauce, erythritol sweetener, and mirin. Bring to a gentle simmer over medium heat, stirring occasionally, until the erythritol dissolves completely. Remove from heat and let cool.

Step 2

In a medium pan, heat sesame oil over medium heat. Add the cauliflower rice and stir-fry for 3-4 minutes until slightly tender. Remove from heat and stir in rice vinegar.

Step 3

Preheat oven to 200°C (392°F).

Step 4

Place eel fillets on a baking sheet lined with parchment paper. Brush the cooled sauce generously over the top of each fillet.

Step 5

Bake the eel in the preheated oven for 7-10 minutes or until the eel is warm and the sauce is caramelized.

Step 6

Let the baked eel cool for a couple of minutes, then slice into bite-sized pieces.

Step 7

To assemble the nigiri, use wet hands to shape about 1-2 tablespoons of cauliflower rice into small, oval-shaped mounds.

Step 8

Place a piece of sliced eel over each mound of cauliflower rice, pressing gently to adhere.

Step 9

Optionally, cut the seaweed sheet into thin strips and wrap them around the nigiri to secure them further.

Step 10

Serve with a small dab of wasabi on the side and garnished with pickled ginger.

Nutrition Facts

Serving size	(642.0g)

Amount per serving	% Daily Value*
Calories	633.2

Total Fat 37.9g	0%
Saturated Fat 7.0g	0%
Polyunsaturated Fat 5.9g
Cholesterol 252mg	0%
Sodium 4353.1mg	0%
Total Carbohydrate 38.3g	0%
Dietary Fiber 9.0g	0%
Total Sugars 5.6g
Protein 49.3g	0%

Vitamin D 1584IU	0%
Calcium 193.9mg	0%
Iron 3.2mg	0%
Potassium 1406.4mg	0%

*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.

Source of Calories

Fat: 49.3%

Protein: 28.5%

Carbs: 22.2%