Low Sodium Eel Nigiri
Indulge in the delicate art of sushi-making with this Low Sodium Eel Nigiri recipe, a healthier twist on a Japanese classic. Featuring tender grilled unagi fillets brushed with a flavorful low sodium glaze made from soy sauce, mirin, and sugar, this nigiri strikes the perfect balance between savory and subtly sweet. Paired with perfectly seasoned sushi rice lightly infused with rice vinegar, this dish is as elegant as it is simple to prepare. Perfect for sushi enthusiasts looking to cut down on sodium without sacrificing taste, this recipe offers optional nori wrapping for added texture, along with a touch of wasabi for a spicy kick. Ready in under an hour, it’s an impressive dish for dinner parties or an indulgent treat for sushi lovers. Serve fresh with extra soy sauce for dipping, and enjoy every bite of this light, flavorful delicacy.
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Recipe Information
Ingredients
- 200 grams unagi (freshwater eel) fillet
- 300 grams sushi rice
- 30 ml rice vinegar
- 1 tablespoon sugar
- 1 tablespoon low sodium soy sauce
- 1 tablespoon mirin
- 1 teaspoon wasabi paste
- 1 nori sheets (optional)
- 400 ml water
Instructions
Start by washing the sushi rice under cold water until the water runs clear. This removes excess starch and ensures perfect rice grains.
Add the washed rice and 400 ml of water to a rice cooker or pot. Cook according to the rice cooker's instructions or boil and simmer in the pot until the water is absorbed and the rice is tender.
While the rice is cooking, prepare the eel. Preheat your grill or broiler.
Slice the unagi fillet into 4 equal pieces.
In a small saucepan over medium heat, combine the low sodium soy sauce, mirin, and sugar. Stir until the sugar dissolves completely to create a glaze.
Brush the glaze over the eel fillets and place under the grill or broiler. Cook for about 5 minutes or until the eel is cooked through and slightly caramelized.
In a separate bowl, mix rice vinegar and sugar. Once the rice is done, fold the vinegar mixture gently into the rice with a spatula. Be gentle to avoid smashing the rice grains.
Wet your hands with water to prevent sticking, and take about 20-25 grams of sushi rice to form a small ball in your hands. Shape it into an oblong mound.
Spread a tiny amount of wasabi atop each rice mound if desired.
Place a slice of grilled eel on each rice mound and gently press them together to ensure they adhere.
Optionally, you can wrap a small strip of nori around the middle of the nigiri to help hold the eel on the rice.
Serve immediately for the freshest taste, optionally with additional wasabi and low sodium soy sauce for dipping.
Nutrition Facts
Calories |
1008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 926 mg | 40% | |
| Total Carbohydrate | 121.3 g | 44% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 21.3 g | ||
| Protein | 58.2 g | 116% | |
| Vitamin D | 46.6 mcg | 233% | |
| Calcium | 99 mg | 8% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 776 mg | 17% | |
*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.
