Tuna Nigiri

Tuna Nigiri is a fresh and vibrant Japanese delicacy that features succulent slices of sushi-grade tuna atop a bed of seasoned cauliflower rice, making it a perfect Paleo option. This dish is not only visually appealing but also offers a burst of umami flavors with every bite.

Ingredients

• Sushi-grade tuna - 200 grams
• Cauliflower - 300 grams
• Coconut aminos - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Avocado oil - 1 teaspoon
• Sesame oil - 1 teaspoon
• Sea salt - to taste
• Nori sheets - 1 sheet (optional, for garnish)
• Chives - for garnish

Steps

1. Start by steaming the cauliflower florets until tender, about 10 minutes.
2. Once cooked, allow the cauliflower to cool slightly and then pulse in a food processor until it resembles rice.
3. In a bowl, combine the cauliflower rice with coconut aminos, rice vinegar, avocado oil, sesame oil, and sea salt to taste. Mix well.
4. Slice the sushi-grade tuna into 1/2 cm thick slices, ensuring clean cuts for a beautiful presentation.
5. Wet your hands with water to prevent sticking, then take a small amount of the cauliflower rice mixture and shape it into an oval mound for each piece of tuna.
6. Place a slice of tuna on top of each mound of cauliflower rice.
7. If desired, cut the nori sheet into thin strips and use them to wrap around the nigiri for additional flavor.
8. Garnish with finely chopped chives and serve immediately.

Nutrition

• Calories: 220
• Protein: 25 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 350 mg
• Cholesterol: 60 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.2 L

Health Benefits

• High in omega-3 fatty acids, promoting heart health.
• Rich in protein, aiding in muscle repair and growth.

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