Low Carb Grilled Eel Sushi (Unagi Nigiri)

Satisfy your sushi cravings while staying low-carb with this irresistible Low Carb Grilled Eel Sushi (Unagi Nigiri). Instead of traditional rice, this recipe uses tender, seasoned cauliflower rice for a healthier, keto-friendly twist without compromising on flavor. Topped with luscious, caramelized unagi glazed with a savory blend of soy sauce, mirin, and sake, each piece is wrapped with a delicate strip of nori for the perfect hand-held bite. Ready in just 35 minutes, this creative sushi alternative is ideal for those seeking a guilt-free indulgence. Garnish with wasabi and savor the authentic taste of Japan in every bite!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 fillet Unagi (grilled eel)
• 1 medium head Cauliflower
• 2 tablespoons Rice vinegar
• 1 tablespoon Swerve (or other sugar substitute)
• 0.5 teaspoon Salt
• 2 tablespoons Soy sauce
• 2 tablespoons Mirin
• 2 tablespoons Japanese sake
• 1 teaspoon Wasabi
• 1 sheet Nori sheets (seaweed)

Directions

Step 1

Rinse the cauliflower, cut it into florets, and pulse in a food processor until it resembles the texture of rice.

Step 2

Place the cauliflower 'rice' in a microwave-safe bowl and cover it with a lid or plastic wrap. Microwave on high for 3–5 minutes or until tender. Let it cool slightly.

Step 3

In a small bowl, mix rice vinegar, Swerve, and salt until dissolved.

Step 4

Combine the seasoned vinegar mixture with the cooked cauliflower rice, tossing to coat evenly. Set aside.

Step 5

Cut the grilled eel fillet into 8 even strips.

Step 6

In a small saucepan, combine soy sauce, mirin, and sake. Heat over medium flame until it starts simmering. Reduce the sauce slightly until it thickens.

Step 7

Using wet hands, shape about 2 tablespoons of the seasoned cauliflower rice into an oval nigiri shape. Repeat to make 8 pieces.

Step 8

Brush each eel slice generously with the prepared sauce. Optionally, you can lightly grill the eel slices again to caramelize the sugar in the sauce.

Step 9

Cut the nori sheet into thin strips, 1/2 inch wide.

Step 10

Place a slice of eel on top of each cauliflower rice oval, gently pressing to mold together.

Step 11

Wrap a strip of nori around the center of the nigiri to secure the eel onto the rice.

Step 12

Serve with a dab of wasabi on the side.

Nutrition Facts

Serving size	(956.6g)

Amount per serving	% Daily Value*
Calories	816.2

Total Fat 13.2g	0%
Saturated Fat 3.1g	0%
Polyunsaturated Fat 0.2g
Cholesterol 126mg	0%
Sodium 3100.8mg	0%
Total Carbohydrate 62.1g	0%
Dietary Fiber 10.6g	0%
Total Sugars 40.5g
Protein 32.4g	0%

Vitamin D 792IU	0%
Calcium 157.5mg	0%
Iron 3.6mg	0%
Potassium 1941.4mg	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: 23.9%

Protein: 26.1%

Carbs: 50.0%