Keto Unagi Nigiri

Elevate your sushi game with this mouthwatering Keto Unagi Nigiri recipe, a low-carb twist on the iconic Japanese delicacy. Featuring tender, grilled eel (unagi) atop a uniquely crafted cauliflower rice base infused with rice vinegar and cream cheese for that authentic sticky texture, this dish is as satisfying as it is keto-friendly. Wrapped with a strip of nori for the perfect bite, each nigiri is topped with a drizzle of soy sauce (or coconut aminos for a gluten-free option) and optional garnishes like sesame seeds and green onion. Ready in just 30 minutes, this easy-to-make recipe combines gourmet flavors with a guilt-free nutritional profile, perfect for sushi lovers following keto or low-carb diets. Whether you’re hosting a dinner party or treating yourself to a sushi night at home, this recipe promises to impress!

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 200 grams Eel (unagi), grilled and pre-cooked
• 200 grams Cauliflower rice
• 30 grams Cream cheese
• 2 teaspoons Rice vinegar
• 1 teaspoon Granulated erythritol (or a keto-friendly sweetener of choice)
• 2 tablespoons Soy sauce (or coconut aminos for a gluten-free option)
• 2 small pieces Nori seaweed sheets, cut into thin strips
• 1 teaspoon Sesame seeds (optional, for garnish)
• 1 tablespoon Green onion, finely chopped (optional, for garnish)

Directions

Step 1

Prepare the cauliflower rice by microwaving it for 3-4 minutes or steaming it on the stovetop until tender. Allow it to cool slightly.

Step 2

While the cauliflower rice is cooling, mix the rice vinegar and granulated erythritol in a small bowl until the erythritol dissolves completely.

Step 3

In a mixing bowl, combine the cooked cauliflower rice with the rice vinegar mixture and cream cheese. Stir until well combined and cohesive, mimicking the texture of sticky sushi rice. Set aside.

Step 4

Slice the grilled unagi into 4-8 thin rectangular pieces, each approximately the size of a traditional nigiri topping.

Step 5

Using your hands, shape the cauliflower rice mixture into small, oblong mounds, roughly the size of a traditional nigiri rice base.

Step 6

Place one slice of grilled unagi on top of each cauliflower rice mound.

Step 7

Wrap a thin strip of nori sheet around the center of each nigiri to secure the unagi topping onto the rice base.

Step 8

Optionally brush a small amount of soy sauce or coconut aminos on top of the unagi for added flavor and shine.

Step 9

Garnish with sesame seeds and finely chopped green onion, if desired.

Step 10

Serve immediately and enjoy your keto-friendly unagi nigiri!

Nutrition Facts

Serving size	(484.4g)

Amount per serving	% Daily Value*
Calories	654.7

Total Fat 38.1g	0%
Saturated Fat 12.1g	0%
Polyunsaturated Fat 0.4g
Cholesterol 195.0mg	0%
Sodium 3149.8mg	0%
Total Carbohydrate 42.2g	0%
Dietary Fiber 6.1g	0%
Total Sugars 22.6g
Protein 44.0g	0%

Vitamin D 470.6IU	0%
Calcium 181.3mg	0%
Iron 5.9mg	0%
Potassium 1161.4mg	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: 49.9%

Protein: 25.6%

Carbs: 24.5%