Paleo Eel Nigiri

Elevate your sushi night with this Paleo Eel Nigiri, a fresh and flavorful twist on the classic Japanese delicacy. Perfectly caramelized grilled eel, brushed with a savory coconut aminos-based glaze, is paired with light and tender cauliflower rice "nigiri," making this a grain-free alternative that's packed with umami flavor. Infused with aromatic garlic, fresh ginger, and a touch of tangy apple cider vinegar, the sauce brings a delectable depth to each bite. Garnished with scallions and toasted sesame seeds, this dish is as beautiful as it is delicious. Ready in just 40 minutes, it's an ideal paleo-friendly sushi option that transforms wholesome ingredients into a gourmet experience.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 200 grams Eel fillet
• 1 small head Cauliflower
• 3 tablespoons Coconut aminos
• 1 teaspoon Ginger
• 1 clove Garlic
• 1 teaspoon Apple cider vinegar
• 2 tablespoons Olive oil
• 0.5 teaspoon Salt
• 1 for garnish Scallions
• 1 tablespoon Toasted sesame seeds
• 1 teaspoon Lemon juice

Directions

Step 1

Break the cauliflower into florets and place them into a food processor. Pulse until the texture resembles rice; avoid over-processing.

Step 2

Mince the garlic and grate the ginger.

Step 3

In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and ginger, stirring until fragrant for about 30 seconds. Add coconut aminos and apple cider vinegar. Bring to a simmer and let it reduce slightly for about 4 minutes. Set aside this sauce mixture.

Step 4

Heat a large skillet over medium heat and add the remaining 1 tablespoon of olive oil. Add the processed cauliflower rice, salt, and lemon juice. Cook for about 5-7 minutes until it is just tender, stirring occasionally.

Step 5

Meanwhile, slice the eel fillet into 8 bite-sized pieces.

Step 6

Brush the prepared sauce onto the eel pieces liberally.

Step 7

Heat a grill pan over medium-high heat and place the eel pieces onto the pan. Cook for about 3-4 minutes on each side until the eel is cooked through and slightly caramelized.

Step 8

To assemble the nigiri, shape about 1-2 tablespoons of cauliflower rice into small, oblong shapes. Lay a slice of grilled eel on top of each rice shape.

Step 9

Garnish with finely chopped scallions and sprinkle with toasted sesame seeds.

Step 10

Serve immediately, optionally with extra sauce for dipping.

Nutrition Facts

Serving size	(612.7g)

Amount per serving	% Daily Value*
Calories	795.2

Total Fat 55.7g	0%
Saturated Fat 10.2g	0%
Polyunsaturated Fat 2.8g
Cholesterol 252mg	0%
Sodium 2552.8mg	0%
Total Carbohydrate 28.8g	0%
Dietary Fiber 7.7g	0%
Total Sugars 15.5g
Protein 44.5g	0%

Vitamin D 1584IU	0%
Calcium 193.0mg	0%
Iron 4.8mg	0%
Potassium 1487.5mg	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: 63.1%

Protein: 22.4%

Carbs: 14.5%