Whole30 White Fish Nigiri
Elevate your sushi game with this Whole30 White Fish Nigiri, a stunning and flavorful twist on the classic Japanese dish that’s completely grain-free and paleo-friendly. Tender, flaky white fish like cod, halibut, or seabass is paired with perfectly seasoned cauliflower rice, infused with coconut aminos and a splash of Whole30-compliant rice vinegar for a subtle tang. Shaped into elegant nigiri, this recipe highlights fresh, clean ingredients while offering a low-carb, gluten-free option for sushi lovers. Topped with creamy avocado slices or served with a touch of nori and Whole30-compliant wasabi, these bite-sized delights are ready in just 25 minutes, making them the perfect appetizer, light lunch, or dinner party star. Whether you're following Whole30 or simply exploring a healthier take on sushi, this recipe will surely impress!
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Ingredients
- 1 medium head Cauliflower
- 2 tablespoons Coconut aminos
- 1 teaspoon Rice vinegar (Whole30-compliant)
- 8 ounces Fresh white fish (such as cod, halibut, or seabass)
- 1 small Avocado
- 1 sheet Nori sheet (optional for serving)
- 1 teaspoon Wasabi (Whole30-compliant, optional)
- 0.25 teaspoon Sea salt
Directions
Step 1
Cut the cauliflower into florets, then pulse them in a food processor until they resemble the texture of rice.
Step 2
In a non-stick skillet, warm the cauliflower rice over medium heat, stirring frequently until it’s tender, about 4-5 minutes. Do not let it brown.
Step 3
Remove the skillet from heat and stir in the coconut aminos, rice vinegar, and sea salt. Let the mixture cool to room temperature.
Step 4
Slice the white fish into thin, rectangular pieces about 2 inches long and 1 inch wide. Ensure the pieces are of even thickness for uniform nigiri.
Step 5
If using avocado, cut it into thin slices to use as a topping or serve alongside.
Step 6
Once the cauliflower rice has cooled, shape it into small, oblong mounds about 2 inches long and 1 inch wide, using your hands. Gently press to pack the 'rice' tightly together.
Step 7
Place a piece of white fish on top of each cauliflower rice mound, pressing gently so it adheres.
Step 8
Repeat until all the fish pieces and cauliflower rice are used up.
Step 9
If desired, serve with strips of nori for additional flavor and texture, and a dollop of Whole30-compliant wasabi for heat.
Step 10
Arrange the nigiri on a plate and enjoy immediately with extra coconut aminos for dipping if desired.
Nutrition Facts
| Serving size | (841.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 568.1 |
| Total Fat 22.5g | 0% |
| Saturated Fat 3.8g | 0% |
| Polyunsaturated Fat 2.3g | |
| Cholesterol 113.4mg | 0% |
| Sodium 2029.7mg | 0% |
| Total Carbohydrate 44.0g | 0% |
| Dietary Fiber 18.3g | 0% |
| Total Sugars 16.2g | |
| Protein 55.6g | 0% |
| Vitamin D 453.6IU | 0% |
| Calcium 175.3mg | 0% |
| Iron 3.6mg | 0% |
| Potassium 2731.9mg | 0% |
Source of Calories