Gluten-Free Unagi Nigiri
Indulge in the irresistible flavors of Japanese cuisine with this Gluten-Free Unagi Nigiri recipe, a perfect combination of tender sushi rice and caramelized eel fillet. This recipe is intentionally crafted to cater to gluten-free diets, featuring a rich soy sauce and mirin glaze made with certified gluten-free ingredients. The sushi rice is delicately seasoned with rice vinegar, sugar, and salt, ensuring a balanced flavor profile that complements the smoky sweetness of the grilled unagi. With easy-to-follow steps and only 45 minutes from prep to plate, this recipe lets you master the art of making authentic nigiri at home. Serve these bite-sized treasures with optional nori wraps, wasabi, and pickled ginger for a restaurant-quality experience that's both delicious and allergen-friendly.
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Recipe Information
Ingredients
- 200 grams Gluten-free unagi (eel) fillet
- 1 cup Short-grain sushi rice
- 1.25 cups Water
- 3 tablespoons Rice vinegar
- 2 teaspoons Sugar
- 1 teaspoon Salt
- 2 tablespoons Gluten-free soy sauce
- 1 tablespoon Mirin
- 1 tablespoon Sugar (for glaze)
- 1 sheet Nori (seaweed sheets), optional
- Wasabi, optional
- Pickled ginger, optional
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, combine the rinsed rice and 1.25 cups of water. Bring to a boil, cover with a lid, and reduce the heat to low. Simmer for 15 minutes, then remove from heat and let it rest, covered, for another 10 minutes.
In a small bowl, combine rice vinegar, 2 teaspoons of sugar, and 1 teaspoon of salt. Heat gently in the microwave or on the stove, stirring until the sugar and salt dissolve.
Transfer the cooked rice to a large bowl. Gradually fold in the vinegar mixture using a wooden spoon or spatula. Allow the rice to cool to room temperature, covering it with a damp cloth to prevent it from drying out.
In a small saucepan, combine gluten-free soy sauce, mirin, and 1 tablespoon of sugar. Heat over medium heat until the sugar dissolves and the mixture slightly thickens into a glaze. Set aside.
Preheat a grill pan or non-stick skillet over medium heat. Place the unagi fillet on the pan and cook for 2–3 minutes on each side, brushing it generously with the prepared glaze. Remove from the heat once the fillet is caramelized and heated through.
Cut the unagi into 6–8 equal-sized strips, approximately 2 inches wide.
Wet your hands with water to prevent sticking. Take a small amount of seasoned sushi rice (about 2 tablespoons) and shape it into an oblong mound that fits comfortably in your palm.
Place a strip of unagi on top of the rice mound, pressing gently to adhere. If desired, wrap a thin strip of nori around the nigiri to secure the unagi.
Repeat with the remaining rice and unagi strips.
Serve the gluten-free unagi nigiri with optional wasabi, pickled ginger, and additional gluten-free soy sauce for dipping.
Nutrition Facts
Calories |
864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.4 g | 34% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 4596 mg | 200% | |
| Total Carbohydrate | 94.1 g | 34% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 30.6 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 46.6 mcg | 233% | |
| Calcium | 100 mg | 8% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 854 mg | 18% | |
*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.
