Low Fat Eel Nigiri
Indulge in a lighter take on traditional Japanese sushi with this vibrant Low Fat Eel Nigiri recipe! Perfectly seasoned sushi rice is paired with tender grilled eel, elegantly brushed with rich unagi sauce for an irresistible caramelized finish. The dish uses a simplified preparation method, including cooking spray for reduced fat and careful seasoning to enhance flavors without compromise. Each handcrafted nigiri is finished with a strip of nori for added texture and a hint of oceanic taste, along with a dash of wasabi for fiery contrast. Serve it alongside pickled ginger for a refreshing complement. Ready in just 35 minutes, this recipe is ideal for sushi enthusiasts seeking a health-conscious yet flavorful alternative. Perfect for dinner parties or a fun home-cooking session, Low Fat Eel Nigiri is a must-try fusion of tradition and health-friendly innovation.
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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
- 1 piece Grilled eel fillet
- 2 tablespoons Unagi sauce
- 1 sheet Nori (seaweed) sheets
- Cooking spray
- 1 teaspoon Wasabi paste
- 1 tablespoon Pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.
Place the rinsed rice in a rice cooker with 1.25 cups of water and cook according to the manufacturer's instructions. Allow it to rest once cooking is complete.
In a small saucepan, combine rice vinegar, sugar, and salt over low heat until the sugar and salt are fully dissolved. Do not let it boil.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture. Use a wooden spoon to mix to avoid crushing the rice, then let it cool to room temperature.
Preheat a non-stick pan over medium heat and lightly coat it with cooking spray. Grill the eel fillet for about 3-4 minutes on each side or until it is warmed through and slightly caramelized.
Brush the grilled eel with unagi sauce generously on both sides while it's on the pan and let it cook for an additional minute.
Remove the eel from the pan and cut into 8 equal slices.
Cut the nori sheet into thin strips about 0.5 cm wide and set aside.
Wet your hands with water to prevent rice from sticking. Take about 1.5 tablespoons of seasoned rice and shape it into an oval nigiri ball.
Spread a small amount of wasabi on top of the rice ball.
Place a slice of eel on top of the rice, pressing gently to shape it. Secure with a strip of nori by wrapping it around the nigiri.
Repeat the shaping process with the remaining rice and eel slices.
Serve the eel nigiri with additional unagi sauce drizzled on top, along with pickled ginger on the side.
Nutrition Facts
Calories |
620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.5 g | 16% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 2142 mg | 93% | |
| Total Carbohydrate | 94.0 g | 34% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 25.9 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 71 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 332 mg | 7% | |
*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.
