Low Carb Eel Nigiri

Indulge in the flavors of traditional sushi with a guilt-free twist in this Low Carb Eel Nigiri recipe. Perfect for sushi lovers seeking a keto-friendly option, this dish swaps classic sushi rice with tender, fluffy cauliflower rice delicately seasoned with rice vinegar and erythritol for a subtle sweetness. Topped with savory, grilled unagi fillets and secured with a crisp nori strip, each bite delivers the perfect balance of smoky eel and satisfying texture. Ready in just 35 minutes, this innovative, low-carb nigiri recipe is served alongside soy sauce, fiery wasabi, and tangy pickled ginger for an authentic sushi experience without the carb overload. Enjoy this light yet flavorful dish as an appetizer, light lunch, or stunning addition to your sushi night spread!

Nutriscore Rating: 71/100

Prep Time:25 mins

Cook Time:10 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 fillet Unagi (grilled eel)
• 1 medium head Cauliflower
• 1 tablespoon Rice vinegar
• 1 teaspoon Granulated erythritol
• 0.5 teaspoon Salt
• 1 sheet Nori sheets
• 2 tablespoons Soy sauce
• 1 teaspoon Wasabi paste
• 2 tablespoons Pickled ginger

Directions

Step 1

Start by preparing the cauliflower rice. Remove the leaves from the cauliflower and chop into florets.

Step 2

Place the cauliflower florets in a food processor and pulse until the texture resembles rice. Be careful not to over-process.

Step 3

Transfer the cauliflower rice to a microwave-safe bowl. Cover it with a microwave-safe lid or plastic wrap and microwave for 5 minutes.

Step 4

Remove the bowl from the microwave and let it cool slightly. Transfer the cauliflower rice to a clean, thin kitchen towel and squeeze out any excess moisture.

Step 5

In a mixing bowl, combine the cauliflower rice, rice vinegar, erythritol, and salt. Mix well until all ingredients are evenly distributed.

Step 6

Cut the unagi fillet into 8 equal pieces. Ensure each slice is thin and about 2 inches long.

Step 7

Wet your hands with water to prevent sticking and form the cauliflower rice into 8 small oblong shapes, approximately 1.5 inches in length.

Step 8

Place one slice of unagi on top of each cauliflower rice piece.

Step 9

Cut the nori sheet into thin strips about 1/2 inch wide and 4 inches long. Wrap each nigiri with a strip of nori to secure the eel on top.

Step 10

Serve with soy sauce, a small dab of wasabi paste on top, and pickled ginger on the side.

Nutrition Facts

Serving size	(641.9g)

Amount per serving	% Daily Value*
Calories	346.1

Total Fat 13.8g	0%
Saturated Fat 3.2g	0%
Polyunsaturated Fat 0.4g
Cholesterol 126mg	0%
Sodium 3544.6mg	0%
Total Carbohydrate 34.1g	0%
Dietary Fiber 11.3g	0%
Total Sugars 9.8g
Protein 31.0g	0%

Vitamin D 792IU	0%
Calcium 162.5mg	0%
Iron 3.2mg	0%
Potassium 1808.6mg	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: 32.3%

Protein: 32.2%

Carbs: 35.5%