High Protein Eel Nigiri
Elevate your sushi game with this irresistible High Protein Eel Nigiri recipe—an elegant Japanese delicacy bursting with rich umami flavors. Featuring tender grilled unagi (eel) glazed in a sweet-savory soy sauce and mirin reduction, this sushi dish is perfectly complemented by fluffy, seasoned sushi rice. The addition of wasabi adds a subtle kick, while a strip of nori secures the nigiri for a polished, restaurant-quality presentation. With only 15 minutes of prep time and an easy step-by-step process, this nutritious, protein-packed creation is ideal for impressing dinner guests or treating yourself to a homemade sushi experience. Serve it fresh with pickled ginger or a touch of soy sauce for a dish that’s as stunning as it is satisfying. Perfect for sushi lovers, this recipe is a must-try for high-protein meal enthusiasts!
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Recipe Information
Ingredients
- 250 grams Unagi (Grilled Eel)
- 2 cups Sushi Rice
- 3 tablespoons Rice Vinegar
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 2.5 cups Water
- 2 tablespoons Soy Sauce
- 2 tablespoons Mirin
- 1 tablespoon Granulated Sugar
- 1 teaspoon Wasabi
- 1 sheet Nori (Seaweed) Sheets
Instructions
Start by cooking the sushi rice: rinse the rice under cold water until the water runs clear, then combine it with 2.5 cups of water in a rice cooker or a pot. Cook according to your rice cooker instructions or bring to a boil, then lower to a simmer, cover, and cook for about 15-20 minutes until the rice is tender.
While the rice is cooking, prepare the sushi rice seasoning by mixing the rice vinegar, 1 tablespoon of sugar, and salt in a small bowl until dissolved.
Once the rice is fully cooked, transfer it to a large bowl and evenly pour the vinegar mixture over it. Use a cutting motion with a spatula to gently mix and ensure all grains are coated. Let cool to room temperature.
For the eel, if it's not pre-cooked, grill the slices over medium heat for about 5 minutes on each side until heated through and slightly crisped on the edges.
To prepare the glaze, combine soy sauce, mirin, and one tablespoon of granulated sugar in a small saucepan over medium heat. Allow it to come to a light simmer, stirring until the sugar has dissolved and the sauce thickens to a syrupy consistency. Remove from heat.
Cut the grilled eel into approximately 2-inch by 3/4-inch strips. Brush the glaze generously over each piece of eel.
With wet hands to prevent sticking, take about 20 grams of sushi rice and form it into an oval ball. Add a small dab of wasabi to the top of the rice ball.
Place a slice of glazed eel on top of the rice, lightly pressing it down.
Using scissors, cut thin strips of nori and wrap each nigiri in the middle, securing the eel to the rice.
Repeat the process for the remaining ingredients, then serve the eel nigiri immediately with additional soy sauce and pickled ginger, if desired.
Nutrition Facts
Calories |
1240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 3703 mg | 161% | |
| Total Carbohydrate | 167.1 g | 61% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 41.7 g | ||
| Protein | 60.8 g | 122% | |
| Vitamin D | 49.5 mcg | 248% | |
| Calcium | 128 mg | 10% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 917 mg | 20% | |
*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.
