Paleo Grilled Eel Sushi (Unagi Nigiri)

Elevate your sushi night with this Paleo Grilled Eel Sushi (Unagi Nigiri), a fresh and healthy twist on traditional Japanese cuisine. This grain-free recipe swaps out sushi rice for tender cauliflower rice, seasoned to perfection and shaped into delicate ovals. The star of the dish is smoky, caramelized grilled eel, marinated in a flavorful glaze of coconut aminos, honey, and aromatic ginger and garlic. Each nigiri is crowned with a slice of creamy avocado and secured with a strip of nori for an elegant presentation. With a sprinkle of sesame seeds for a nutty finish, this gluten-free and paleo-friendly sushi offers a nourishing yet indulgent way to enjoy your favorite Japanese flavors guilt-free. Perfect for dinner parties or a fun date night at home, this recipe combines unique ingredients and creative techniques to transform classic unagi nigiri into a clean-eating masterpiece.

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pieces Eel fillets
• 1 medium head Cauliflower
• 4 tablespoons Coconut aminos
• 1 tablespoon Honey
• 1 teaspoon Ginger, grated
• 1 clove Garlic, minced
• 0.5 teaspoon Sea salt
• 2 tablespoons Olive oil
• 1 medium Avocado
• 1 sheet Nori sheets
• 1 tablespoon Lemon juice
• 1 tablespoon Sesame seeds

Directions

Step 1

Begin by preparing the cauliflower rice. Cut the cauliflower into florets and pulse in a food processor until it resembles rice.

Step 2

Heat 1 tablespoon of olive oil in a skillet over medium heat, then add the cauliflower rice. Sauté for about 5-7 minutes or until tender. Season with sea salt and set aside to cool.

Step 3

In a small bowl, mix the coconut aminos, honey, grated ginger, and minced garlic. This will serve as your glaze for the eel.

Step 4

Brush the eel fillets with the glaze and allow them to marinate for at least 10 minutes.

Step 5

Preheat grill to medium-high heat. Grill the eel fillets for about 4-5 minutes on each side or until fully cooked and caramelized. Brush the fillets with additional glaze during cooking for extra flavor.

Step 6

Slice the grilled eel into bite-sized pieces suitable for a nigiri topping.

Step 7

Halve the avocado, remove the pit, and slice it thinly. Drizzle slices with lemon juice to prevent browning.

Step 8

Cut the nori sheet into 4 thin strips.

Step 9

To assemble the sushi, wet your hands with water to prevent sticking. Take a small handful of cauliflower rice and shape it into an oval mound.

Step 10

Place a slice of grilled eel on top of each rice mound. Add a slice of avocado on top of the eel.

Step 11

Secure the sushi with a strip of nori, wrapping it around the middle.

Step 12

Sprinkle the sushi with sesame seeds for garnish before serving.

Nutrition Facts

Serving size	(942.1g)

Amount per serving	% Daily Value*
Calories	1270.3

Total Fat 86.5g	0%
Saturated Fat 15.9g	0%
Polyunsaturated Fat 7.6g
Cholesterol 370mg	0%
Sodium 3070.3mg	0%
Total Carbohydrate 69.6g	0%
Dietary Fiber 21.1g	0%
Total Sugars 39.6g
Protein 61.9g	0%

Vitamin D 1584IU	0%
Calcium 179.3mg	0%
Iron 5.9mg	0%
Potassium 2768.9mg	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: 59.7%

Protein: 19.0%

Carbs: 21.3%