Paleo Unagi Nigiri

Satisfy your sushi cravings the paleo-friendly way with this delicious recipe for Paleo Unagi Nigiri! Featuring tender glazed eel atop perfectly seasoned cauliflower rice, this inventive twist on the Japanese classic is both grain-free and packed with flavor. The eel is pan-seared to golden perfection and coated in a rich, umami-packed glaze made with coconut aminos, honey, and apple cider vinegar, ensuring every bite bursts with savory-sweet appeal. Wrapped with a strip of nori for that authentic nigiri touch, this recipe combines tradition with health-conscious innovation. Ready in just 35 minutes, this dish is a must-try for sushi lovers and paleo dieters alike—perfect for a sophisticated appetizer or a light, satisfying main course. Serve with extra coconut aminos for dipping and enjoy a sushi experience that’s as nutritious as it is indulgent!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 cups Cauliflower rice
• 1 tablespoon Rice vinegar
• 1 teaspoon Honey
• 0.25 teaspoon Sea salt
• 0.5 pound Fresh eel (or sustainably sourced unagi fillet)
• 3 tablespoons Coconut aminos
• 1.5 tablespoons Honey (for glaze)
• 1 teaspoon Apple cider vinegar
• 0.25 teaspoon Garlic powder
• 2 Nori sheets (cut into thin strips)
• 1 tablespoon Avocado oil

Directions

Step 1

Prepare the paleo rice: In a medium bowl, mix the cauliflower rice with the rice vinegar, honey, and sea salt. Stir well and set it aside to allow the flavors to meld.

Step 2

Cut the eel: Slice the eel into 8 even pieces, approximately 2 inches long and 1 inch wide, to match the size of traditional nigiri toppings.

Step 3

Make the glaze: In a small bowl, combine the coconut aminos, honey, apple cider vinegar, and garlic powder. Stir thoroughly until the mixture is smooth.

Step 4

Cook the eel: Heat the avocado oil in a non-stick skillet over medium heat. Add the eel fillets and cook for about 2-3 minutes per side, or until they are lightly golden and cooked through.

Step 5

Apply the glaze: Reduce the heat to low and pour the glaze over the eel in the skillet. Let the glaze simmer for 1-2 minutes until it thickens and coats the eel pieces evenly. Remove from heat.

Step 6

Assemble the nigiri: Take a small handful of the seasoned cauliflower rice and shape it into a compact oval, about the size of your palm. Place one piece of glazed eel on top of the rice mound.

Step 7

Wrap with nori: Use a thin strip of nori to wrap around the middle of the nigiri, securing the eel to the cauliflower rice.

Step 8

Repeat until all 8 pieces of nigiri are assembled. Serve immediately and enjoy your Paleo Unagi Nigiri with additional coconut aminos on the side, if desired.

Nutrition Facts

Serving size	(565.6g)

Amount per serving	% Daily Value*
Calories	785.8

Total Fat 40.5g	0%
Saturated Fat 7.6g	0%
Polyunsaturated Fat g
Cholesterol 285.8mg	0%
Sodium 1635.0mg	0%
Total Carbohydrate 55.9g	0%
Dietary Fiber 6.1g	0%
Total Sugars 45.6g
Protein 49.1g	0%

Vitamin D 1796.2IU	0%
Calcium 109.2mg	0%
Iron 3.0mg	0%
Potassium 958.8mg	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: 46.5%

Protein: 25.0%

Carbs: 28.5%