Paleo Nigiri Tuna

Elevate your sushi-making skills with this Paleo Nigiri Tuna recipe—a wholesome, grain-free twist on the classic Japanese favorite! Instead of traditional rice, fluffy cauliflower rice forms the perfect base, delicately seasoned with rice vinegar and sautéed with fragrant ginger. Topped with sushi-grade fresh tuna and wrapped in a thin nori strip, each bite is a flavorful fusion of savory, umami-rich goodness. A drizzle of coconut aminos and wasabi creates a zingy dipping sauce, while sesame seeds and green onion lend a delightful crunch and burst of freshness. Quick to prepare and paleo-friendly, this dish is a show-stopping appetizer or light main that’s perfect for sushi lovers seeking a nutrient-packed alternative.

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:5 mins

Total Time:35 mins

Servings: 4

Ingredients

• 8 slices fresh tuna
• 1 small head cauliflower
• 2 tablespoons coconut aminos
• 1 tablespoon rice vinegar
• 1 tablespoon avocado oil
• 0.5 teaspoon wasabi
• 1 sheet nori sheets
• 1 tablespoon sesame seeds
• 1 teaspoon, grated ginger
• 1 stalk, finely chopped green onion

Directions

Step 1

Begin by preparing the cauliflower rice. Remove the leaves and core from the cauliflower, then cut into small florets.

Step 2

Use a food processor to pulse the cauliflower florets into rice-sized pieces. Avoid over-processing to prevent mushy texture.

Step 3

In a large skillet, heat the avocado oil over medium heat. Add the grated ginger and sauté for about 1 minute until fragrant.

Step 4

Add the pulsed cauliflower to the skillet, stirring for 4-5 minutes until tender but not mushy.

Step 5

Remove from heat and stir in the rice vinegar, mixing well. Allow to cool slightly.

Step 6

Lay out the nori sheet and slice into thin strips about ¼ inch wide and set aside.

Step 7

Prepare the fresh tuna by cutting it into thin, bite-sized slices. Ensure the tuna is sushi-grade for safety and quality.

Step 8

Form small, oval-shaped mounds of the cooled cauliflower rice using your hands, about 1 inch in size.

Step 9

Place a slice of tuna over each mound of cauliflower rice.

Step 10

Wrap a strip of nori around each nigiri piece to secure the tuna and cauliflower rice together.

Step 11

In a small bowl, combine the coconut aminos and wasabi to make a dipping sauce.

Step 12

Sprinkle the nigiri lightly with sesame seeds and garnish with finely chopped green onion.

Step 13

Serve the Paleo Nigiri Tuna with the wasabi dipping sauce and enjoy immediately.

Nutrition Facts

Serving size	(1188.5g)

Amount per serving	% Daily Value*
Calories	1444.8

Total Fat 58.7g	0%
Saturated Fat 13.5g	0%
Polyunsaturated Fat 2.2g
Cholesterol 304mg	0%
Sodium 1339.9mg	0%
Total Carbohydrate 25.5g	0%
Dietary Fiber 8.4g	0%
Total Sugars 12.6g
Protein 195.0g	0%

Vitamin D 1816IU	0%
Calcium 157.2mg	0%
Iron 10.5mg	0%
Potassium 5292.9mg	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: 37.5%

Protein: 55.3%

Carbs: 7.2%