Keto Grilled Eel Sushi (Unagi Nigiri)

Transform your sushi night with this mouthwatering Keto Grilled Eel Sushi (Unagi Nigiri), a low-carb twist on the classic Japanese delicacy. Featuring tender, caramelized eel fillets atop perfectly seasoned cauliflower rice, this recipe delivers maximum flavor while keeping it keto-friendly. With just a hint of rice vinegar for tang and a touch of wasabi for heat, these bite-sized delights are a guilt-free treat perfect for sushi lovers embracing a ketogenic lifestyle. Garnish with nori strips for added authenticity and serve alongside soy sauce or tamari for a gluten-free option. Ready in just 30 minutes, this recipe combines convenience, elegance, and bold flavors in every bite—ideal for appetizers, light meals, or impressing dinner guests.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 200 grams Eel fillet (unagi, pre-grilled and pre-sauced)
• 300 grams Cauliflower rice
• 1 tablespoon Rice vinegar
• 1 teaspoon Erythritol
• 0.5 teaspoon Salt
• 1 teaspoon Wasabi paste
• 2 tablespoons Soy sauce (or tamari for gluten-free)
• 1 sheet Nori sheets (optional, for garnish)

Directions

Step 1

Begin by preparing the cauliflower rice. If you're using pre-made cauliflower rice, skip this step. Otherwise, chop a head of cauliflower into small florets and pulse them in a food processor until they resemble rice grains.

Step 2

In a large skillet over medium heat, add the cauliflower rice. Cook for about 5-7 minutes, stirring frequently, until the rice is softened but still a bit firm.

Step 3

Remove the cooked cauliflower rice from heat and transfer it to a bowl. Add 1 tablespoon of rice vinegar, 1 teaspoon of erythritol, and 0.5 teaspoon of salt. Mix thoroughly and set aside to cool completely.

Step 4

While the cauliflower rice cools, prepare the eel. If your unagi is not already pre-grilled and sauced, broil or grill the eel fillet for about 5 minutes until it's hot and slightly caramelized.

Step 5

Once the cauliflower rice is cooled, use damp hands to form it into small rectangular clumps, about the size of a traditional nigiri rice ball.

Step 6

Cut the grilled eel into slices that will fit atop each rice clump – typically about 1 inch wide and 2-3 inches long.

Step 7

Place a small dab of wasabi paste on each cauliflower rice clump and top it with a slice of eel, gently pressing the eel down to adhere.

Step 8

Arrange the keto nigiri on a serving platter. If desired, cut the nori sheet into thin strips and wrap them around the middle of each nigiri piece for added flavor and garnish.

Step 9

Serve with soy sauce or tamari on the side for dipping.

Nutrition Facts

Serving size	(566.2g)

Amount per serving	% Daily Value*
Calories	643.8

Total Fat 31.0g	0%
Saturated Fat 6.1g	0%
Polyunsaturated Fat 0.2g
Cholesterol 140mg	0%
Sodium 4491.7mg	0%
Total Carbohydrate 67.1g	0%
Dietary Fiber 7.9g	0%
Total Sugars 27.8g
Protein 40.2g	0%

Vitamin D 400IU	0%
Calcium 122.8mg	0%
Iron 4.1mg	0%
Potassium 1280.9mg	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: 39.4%

Protein: 22.7%

Carbs: 37.9%