Whole30 Unagi Nigiri

Elevate your sushi game with this delectable Whole30 Unagi Nigiri, a guilt-free twist on a Japanese classic! Instead of traditional white rice, this recipe uses tender, seasoned cauliflower rice as the base, keeping it both low-carb and Whole30-compliant. Topped with oven-baked, caramelized sashimi-grade unagi (freshwater eel) brushed with a luscious homemade "eel sauce" made from coconut aminos, date paste, and warm spices, each bite is a perfect blend of savory and sweet. Thin seaweed strips hold everything together, while a garnish of fresh green onion and a drizzle of sesame oil adds a vibrant finishing touch. Ready in only 30 minutes, this recipe is proof that healthy eating doesn’t mean sacrificing flavor or elegance. Perfect for a unique weeknight meal or an eye-catching appetizer, this gluten-free and paleo-friendly nigiri will have everyone coming back for seconds!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 6 ounces sashimi-grade freshwater eel (unagi)
• 2 cups cauliflower rice
• 3 tablespoons coconut aminos
• 1 tablespoon date paste
• 1 teaspoon apple cider vinegar
• 0.5 teaspoon ginger powder
• 1 teaspoon sesame oil
• 2 sheets seaweed snack sheets
• 1 stalk green onion (for garnish)
• 2 tablespoons water
• 0.25 teaspoon salt

Directions

Step 1

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Step 2

In a small saucepan over low heat, combine the coconut aminos, date paste, apple cider vinegar, ginger powder, and water. Stir until the mixture is smooth and slightly thickened, creating a Whole30-compliant 'eel sauce'. Remove from heat and set aside.

Step 3

Season the cauliflower rice with a pinch of salt and lightly sauté it in a pan over medium heat until it is tender but not mushy. Remove from heat and let it cool slightly.

Step 4

Cut the sashimi-grade freshwater eel into thin slices, roughly 2 inches long, and place them on the prepared baking sheet. Brush the eel slices with the prepared 'eel sauce.' Bake in the preheated oven for 8-10 minutes until the eel is warmed and slightly caramelized.

Step 5

While the eel is baking, shape the cooled cauliflower rice into small, tight ovals (about 1 tablespoon of rice per piece) to mimic the shape of sushi rice for nigiri. Set aside.

Step 6

Cut the seaweed snack sheets into thin strips (about 1/2 inch wide) for securing the nigiri.

Step 7

Once the eel is done, place one slice on top of each cauliflower rice oval. Wrap a strip of seaweed around the middle to hold it together.

Step 8

Drizzle a small amount of remaining 'eel sauce' on top of each piece for extra flavor.

Step 9

Finish with a sprinkle of chopped green onion for garnish and a drizzle of sesame oil for a nutty aroma.

Step 10

Serve immediately and enjoy your Whole30-compliant Unagi Nigiri!

Nutrition Facts

Serving size	(519.0g)

Amount per serving	% Daily Value*
Calories	698.4

Total Fat 40.5g	0%
Saturated Fat 8.0g	0%
Polyunsaturated Fat 5.8g
Cholesterol 252.1mg	0%
Sodium 1681.5mg	0%
Total Carbohydrate 36.0g	0%
Dietary Fiber 8.7g	0%
Total Sugars 23.3g
Protein 47.8g	0%

Vitamin D 1584.9IU	0%
Calcium 131.5mg	0%
Iron 3.0mg	0%
Potassium 1147.7mg	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: 52.1%

Protein: 27.3%

Carbs: 20.6%