Soy-Free Eel Roll
Indulge in the rich, smoky flavor of this Soy-Free Eel Roll—a delightful twist on the classic sushi favorite. Perfect for those with soy sensitivities, this recipe features tender grilled unagi paired with creamy avocado, crisp cucumber, and a hint of wasabi for an irresistible blend of textures and flavors. Seasoned sushi rice and nori sheets provide the perfect base, while pickled ginger adds a zesty touch to every bite. With easy-to-follow assembly instructions, you’ll be crafting restaurant-quality sushi rolls in no time. Ready in under an hour and yielding vibrant, bite-sized pieces, this soy-free sushi recipe is ideal for impressing at dinner parties or simply treating yourself to a homemade gourmet experience.
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Recipe Information
Ingredients
- 1 fillet Unagi (grilled eel)
- 1.5 cups Short-grain sushi rice
- 3 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 5 sheets Nori sheets
- 1 medium Cucumber
- 1 Avocado
- 1 teaspoon Wasabi
- 1 tablespoon Pickled ginger
- 2 cups Water
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine it with water in a rice cooker or saucepan and cook according to the manufacturer's instructions.
Once the rice is cooked, let it sit covered for 10 minutes, then transfer to a large bowl.
In a small bowl, mix rice vinegar, sugar, and salt until fully dissolved. Gradually fold this mixture into the warm rice using a wooden spatula. Allow the seasoned rice to cool to room temperature.
Peel and slice the cucumber into thin strips, about the same length as the nori sheets.
Cut the avocado in half, remove the pit, peel, and slice the flesh into thin strips.
Lay a bamboo sushi mat on a clean surface and place a sheet of plastic wrap on top to avoid sticking. Place one sheet of nori shiny side down.
Moisten your hands with water to prevent sticking. Spread a thin, even layer of rice over the nori, leaving a 1-inch border at the top.
Place a small amount of wasabi across the center of the rice, then arrange eel, cucumber, avocado, and pickled ginger on top.
Lift the bamboo mat carefully and begin rolling the sushi away from you, applying gentle pressure to keep the roll tight. Seal the edge with a light brush of water.
Using a sharp knife, cut the roll into 6 even pieces. Wipe the knife with a damp cloth between cuts to ensure clean slices.
Repeat with the remaining nori sheets and ingredients.
Serve the eel roll pieces with additional pickled ginger on the side. Enjoy your soy-free eel roll!
Nutrition Facts
Calories |
928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 2705 mg | 118% | |
| Total Carbohydrate | 125.6 g | 46% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 17.7 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 19.8 mcg | 99% | |
| Calcium | 171 mg | 13% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1637 mg | 35% | |
*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.
