Paleo Yellowtail Nigiri

Experience sushi night at home with a healthy twist by trying this Paleo Yellowtail Nigiri recipe! This refined dish swaps traditional sushi rice for tender, savory cauliflower rice that’s lightly seasoned with coconut aminos, raw honey, and Paleo-compliant rice vinegar for a subtle tang. Topped with delicate, sushi-grade yellowtail slices, this elegant recipe seamlessly blends freshness and flavor in each bite. Perfect for Paleo diets or anyone seeking a low-carb alternative, these handcrafted nigiri pieces are quick to make, requiring just 25 minutes from start to finish. Customize with a hint of Paleo-friendly wasabi for added heat and serve with extra coconut aminos for dipping to elevate your dining experience. Whether as a light appetizer or a main course, this Paleo-friendly sushi will captivate your taste buds while keeping it clean and wholesome.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:5 mins

Total Time:25 mins

Servings: 4

Ingredients

• 8 slices Yellowtail (Hamachi) fillet, sushi-grade
• 1 small head Cauliflower
• 2 teaspoons Coconut aminos
• 1 tablespoon Rice vinegar (Paleo-compliant, unsweetened)
• 0.5 teaspoons Raw honey
• 0.25 teaspoons Salt
• 1 teaspoon Avocado oil
• 1 teaspoon Wasabi (optional, Paleo-compliant)

Directions

Step 1

Begin by preparing the cauliflower rice. Remove the leaves and stem from the cauliflower and cut it into florets.

Step 2

Using a food processor, pulse the florets until they resemble rice grains. Be careful not to overprocess to avoid creating mush.

Step 3

Heat 1 teaspoon of avocado oil in a nonstick skillet over medium heat. Add the cauliflower rice and cook for 3-5 minutes, stirring frequently, until tender but not overly soft.

Step 4

In a small bowl, mix the rice vinegar, coconut aminos, raw honey, and salt. Stir to combine thoroughly.

Step 5

Remove the cauliflower rice from the heat and mix in the vinegar seasoning. Let the mixture cool slightly to make it easier to shape.

Step 6

While the rice cools, prepare the yellowtail. Slice your sushi-grade yellowtail fillet into thin pieces, approximately 2-3 inches long and 1 inch wide. Ensure each slice is evenly cut for a clean, aesthetic presentation.

Step 7

To assemble the nigiri, take a small scoop of cauliflower rice (about 1 tablespoon) and shape it into an oval mound using your hands. The rice should be compact enough to hold its shape but not overly compressed.

Step 8

Place a slice of yellowtail on top of the rice mound. Lightly press the fish down so it adheres to the rice.

Step 9

Repeat for the remaining yellowtail slices and cauliflower rice.

Step 10

Optional: Add a small dab of Paleo-compliant wasabi on each piece for an authentic nigiri experience.

Step 11

Serve immediately with additional coconut aminos for dipping if desired. Enjoy your Paleo-friendly Yellowtail Nigiri!

Nutrition Facts

Serving size	(499.4g)

Amount per serving	% Daily Value*
Calories	389.0

Total Fat 13.5g	0%
Saturated Fat 3.4g	0%
Polyunsaturated Fat 0.1g
Cholesterol 88mg	0%
Sodium 1343.4mg	0%
Total Carbohydrate 23.8g	0%
Dietary Fiber 6.6g	0%
Total Sugars 10.9g
Protein 43.0g	0%

Vitamin D 320IU	0%
Calcium 88mg	0%
Iron 2.1mg	0%
Potassium 1567.4mg	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: 31.3%

Protein: 44.3%

Carbs: 24.5%