Whole30 Shrimp Nigiri

Experience the delicious fusion of sushi-inspired elegance and Whole30-friendly simplicity with this Whole30 Shrimp Nigiri recipe! Perfect for those embracing a clean-eating lifestyle, this dish swaps traditional sushi rice for flavorful cauliflower rice, seasoned with a tangy blend of rice vinegar, coconut aminos, and lemon juice. Succulent boiled shrimp rest atop these low-carb rice bases, with vibrant toppings like creamy avocado, crisp cucumber, and a sprinkle of sesame seeds and green onions for a burst of freshness and crunch. Ready in just 30 minutes, this gluten-free, paleo-friendly recipe is ideal for snacking, appetizers, or a light dinner. Serve it with extra coconut aminos for dipping, and enjoy a guilt-free twist on classic shrimp nigiri that doesn’t skimp on flavor!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 12 pieces medium-sized shrimp, peeled and deveined
• 1 head cauliflower
• 1 tablespoon rice vinegar
• 2 tablespoons coconut aminos
• 1 tablespoon lemon juice
• 1 medium-sized avocado
• 1 small cucumber
• 2 stalks green onions
• 1 teaspoon sesame seeds
• 1 teaspoon salt
• 0.5 teaspoon pepper
• 2 cups water

Directions

Step 1

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

Step 2

Transfer the riced cauliflower to a microwave-safe bowl, cover, and microwave on high for about 4 minutes until tender. Let it cool slightly.

Step 3

In a small bowl, whisk together rice vinegar, coconut aminos, and lemon juice. Season with salt and pepper.

Step 4

Mix the vinegar mixture into the cauliflower rice, ensuring it is fully combined. This will give the cauliflower rice a tangy, sushi rice-like flavor.

Step 5

Meanwhile, bring 2 cups of water to a boil in a small saucepan. Add the shrimp and cook for 2-3 minutes, or until they turn pink and opaque. Drain and cool them under running cold water.

Step 6

Slice the avocado thinly and cut the cucumber into matchstick-sized pieces. Chop the green onions finely.

Step 7

Using damp hands, shape small balls of cauliflower rice and flatten them lightly to form an oval base for the nigiri.

Step 8

Top each rice ball with a shrimp, pressing down gently to secure.

Step 9

Arrange slices of avocado and cucumber on the side or on top of the shrimp for additional flavor and texture.

Step 10

Garnish each piece with a sprinkle of sesame seeds and chopped green onions to enhance the visual appeal and taste.

Step 11

Serve your Whole30 Shrimp Nigiri fresh, with additional coconut aminos on the side for dipping if desired.

Nutrition Facts

Serving size	(1609.0g)

Amount per serving	% Daily Value*
Calories	648.9

Total Fat 26.3g	0%
Saturated Fat 4.5g	0%
Polyunsaturated Fat 3.6g
Cholesterol 351.5mg	0%
Sodium 4186.1mg	0%
Total Carbohydrate 57.4g	0%
Dietary Fiber 24.3g	0%
Total Sugars 21.6g
Protein 59.9g	0%

Vitamin D 0IU	0%
Calcium 294.8mg	0%
Iron 5.0mg	0%
Potassium 3315.3mg	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: 33.5%

Protein: 33.9%

Carbs: 32.5%