High Protein Sushi Roll with Eel Sauce
Elevate your sushi night with this tantalizing High Protein Sushi Roll with Eel Sauce! Perfect for fitness enthusiasts and sushi lovers alike, this recipe features tender shrimp, creamy avocado, crisp cucumber, and delicate egg strips rolled into seasoned sushi rice and nori for a burst of fresh flavors. The homemade eel sauce adds a rich, umami-packed finish, while sesame seeds bring a delightful crunch. With just 40 minutes of prep and cook time, this simple yet elegant recipe is a great way to enjoy a high-protein meal that feels indulgent. Ideal for lunch, dinner, or a treat-yourself moment, these sushi rolls are best served fresh and pair wonderfully with a side of pickled ginger or a dash of wasabi for a spicy kick!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 2 Large eggs
- 6 Cooked shrimp, peeled and deveined
- 0.5 Cucumber, julienned
- 0.5 Avocado, sliced
- 2 Nori (seaweed sheets)
- 2 tablespoons Soy sauce
- 2 tablespoons Mirin
- 1 tablespoon Sugar (for eel sauce)
- 1 teaspoon Sesame seeds
Instructions
Rinse the sushi rice under cold water and drain until the water runs clear.
Add the rice and water to a rice cooker and cook according to the manufacturer's instructions. Alternatively, cook in a pot on the stove by bringing to a boil and then simmering covered for 15 minutes.
While the rice cooks, mix rice vinegar, sugar, and salt in a small bowl until dissolved.
Once the rice is cooked, transfer it to a large mixing bowl, gently folding in the vinegar mixture while the rice is still warm. Set aside to cool.
In a small non-stick skillet, beat the eggs and make a thin omelette. Let it cool and then slice into long, thin strips.
Prepare the eel sauce by combining soy sauce, mirin, and sugar in a small saucepan over medium heat. Simmer the mixture for about 5 minutes until thickened, then allow it to cool.
To assemble the sushi, place a sheet of nori on a bamboo sushi mat, shiny side down.
Spread a thin, even layer of prepared sushi rice over the nori, leaving a 1-inch gap at the top edge.
Layer cucumber, avocado, shrimp, and egg strips horizontally across the center of the rice.
Using the bamboo mat for guidance, carefully roll the nori into a tight sushi roll. Seal the edge with a small dab of water if needed.
Using a sharp knife, slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts to ensure clean slices.
Drizzle the prepared eel sauce over the rolls and sprinkle with sesame seeds.
Serve immediately and enjoy your high-protein sushi rolls!
Nutrition Facts
Calories |
1293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1368 mg | 456% | |
| Sodium | 3234 mg | 141% | |
| Total Carbohydrate | 118.0 g | 43% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 42.3 g | ||
| Protein | 147.1 g | 294% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 337 mg | 26% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2203 mg | 47% | |
*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.
