Dairy-Free Eel Sashimi
Elevate your sushi experience with this exquisite Dairy-Free Eel Sashimi recipe, a unique twist on traditional Japanese cuisine. Featuring tender slices of fresh eel delicately dressed in a luscious soy-mirin glaze, this dish is rich in flavor yet light on dairy, making it ideal for lactose-free diets. Garnished with crisp cucumber, fragrant scallions, and a hint of sesame, every bite offers a delightful balance of savory, tangy, and umami notes. The wasabi-vinegar dipping sauce adds an extra zing, while the side of sushi rice ensures a complete and satisfying meal. Perfect for sushi lovers or anyone seeking an elegant appetizer, this quick recipe—ready in just 35 minutes—combines simple techniques with authentic flavors, creating a show-stopping centerpiece for your next gathering.
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Recipe Information
Ingredients
- 1 whole Fresh eel fillet
- 3 tablespoons Soy sauce
- 2 tablespoons Mirin
- 1 teaspoon Sugar
- 1 teaspoon Rice vinegar
- 1 teaspoon Wasabi paste
- 1 piece Fresh ginger, thinly sliced
- 1 sheet Seaweed sheets
- 0.5 cup Thinly sliced cucumber
- 1 cup Cooked sushi rice
- 2 tablespoons Scallions, finely sliced
- 1 tablespoon Sesame seeds
Instructions
Start by preparing the eel. If the skin is still attached, remove it carefully using a sharp knife.
Slice the eel fillet into thin sashimi slices, approximately 1/4 inch thick, and set aside.
In a small saucepan, combine soy sauce, mirin, and sugar. Heat the mixture over low heat, stirring until the sugar is completely dissolved. Allow the sauce to cool to room temperature.
In a small bowl, mix rice vinegar with wasabi paste to create a tangy wasabi-vinegar dipping sauce.
Lay the seaweed sheet on a clean, dry surface. Use a sharp knife to slice it into thin strips for garnish.
Arrange the eel slices neatly on a serving platter.
Distribute the sliced cucumber around the eel slices for garnish and additional flavor.
Drizzle the cooled soy-mirin sauce over the eel sashimi.
Garnish with freshly sliced ginger, scallions, and a sprinkle of sesame seeds.
Serve alongside cooked sushi rice, allowing diners to create their preferred combinations.
Present the platter with wasabi-vinegar dipping sauce on the side.
Nutrition Facts
Calories |
944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 2085 mg | 91% | |
| Total Carbohydrate | 90.7 g | 33% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 23.5 g | ||
| Protein | 58.9 g | 118% | |
| Vitamin D | 58.2 mcg | 291% | |
| Calcium | 141 mg | 11% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1117 mg | 24% | |
*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.
