Low Sodium Unagi Nigiri
Experience the delectable taste of sushi with a health-conscious twist in this Low Sodium Unagi Nigiri recipe. Perfect for sushi lovers seeking a lighter option, this dish features tender, oven-baked freshwater eel brushed with a homemade low-sodium eel sauce crafted from soy sauce, mirin, raw honey, and rice vinegar. The sushi rice is seasoned to perfection with rice vinegar for that authentic tangy flavor, while strips of nori deliver the classic nigiri presentation. Prepared with minimal sodium yet maximum flavor, this recipe strikes the perfect balance between indulgence and wellness. Garnish with green onions for a vibrant finish and serve your handmade nigiri as an impressive appetizer or main course at your next gathering. Whether you're a seasoned home chef or new to sushi-making, this recipe offers a rewarding culinary experience that's sure to delight!
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Recipe Information
Ingredients
- 1 piece (about 6-8 oz) Fresh water eel (unagi), filleted
- 2 tablespoons Low-sodium soy sauce
- 2 tablespoons Mirin (Japanese sweet cooking wine)
- 1 tablespoon Raw honey
- 1 teaspoon Rice vinegar
- 1 cup Japanese short-grain rice
- 1.5 cups Water
- 2 tablespoons Rice vinegar (for sushi rice)
- 1 teaspoon Sugar (optional, for sushi rice)
- 4 pieces Nori (seaweed), cut into 1/2 inch strips
- 0.5 teaspoon Wasabi paste (optional)
- 1 teaspoon Thinly sliced green onion (optional garnish)
Instructions
Rinse the Japanese short-grain rice under cold water several times until the water runs clear. Combine the rice and water in a rice cooker or a medium-sized pot and cook according to the rice cooker instructions or bring it to a boil, reduce the heat to low, cover, and simmer for 15 minutes. Let it rest for 10 minutes off the heat.
While the rice is cooking, prepare the homemade low-sodium eel sauce. In a small saucepan, combine the low-sodium soy sauce, mirin, honey, and 1 teaspoon of rice vinegar. Simmer over low heat for 5-7 minutes, stirring frequently, until the sauce thickens slightly. Remove from heat and let it cool.
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Place the filleted unagi on the sheet and lightly brush it with the prepared low-sodium eel sauce. Bake for 8-10 minutes until the eel is cooked through and caramelized. Remove from the oven and let it cool slightly.
Prepare the sushi rice. In a small bowl, mix 2 tablespoons of rice vinegar and 1 teaspoon of sugar (if using). Transfer the cooked rice to a large mixing bowl and drizzle the vinegar mixture evenly over the hot rice. Mix gently with a rice paddle or spatula to season the rice, being careful not to mash the grains. Set the rice aside to cool to room temperature.
Cut the baked unagi into 2-inch strips for topping the nigiri. Using clean hands, scoop about 2 tablespoons of sushi rice and shape it into an oblong mound (roughly the size and shape of your thumb).
Place a small dab of wasabi (if using) on the top of the rice mound, then lay a slice of cooked unagi over it. Secure each piece with a strip of nori, wrapping it around the middle and pressing lightly to seal.
Repeat the process until all the rice and unagi are used. Arrange the unagi nigiri pieces neatly on a serving plate. Optionally, drizzle a small amount of the leftover eel sauce and garnish with thinly sliced green onions for an extra pop of flavor and color.
Serve immediately and enjoy your homemade low sodium unagi nigiri!
Nutrition Facts
Calories |
553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.5 g | 6% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 1101 mg | 48% | |
| Total Carbohydrate | 102.5 g | 37% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 35.7 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 106 mg | 8% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 453 mg | 10% | |
*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.
