Sugar-Free Eel Nigiri
Elevate your sushi game with this exquisite *Sugar-Free Eel Nigiri* recipe, a guilt-free twist on a Japanese classic. Featuring tender, seared sushi-grade eel, delicately seasoned with a touch of olive oil and lemon juice, this dish is paired with perfectly vinegared sushi rice for a harmonious balance of flavors. What sets this recipe apart is its commitment to being sugar-free, relying on natural ingredients to enhance taste without added sweeteners. The nigiri is elegantly wrapped with thin strips of nori and served alongside a zesty soy sauce and wasabi dip for an added kick. Impress your guests with this health-conscious, protein-packed sushi recipe that’s as flavorful as it is beautiful. Perfect for sushi lovers seeking a cleaner, more mindful dining option!
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Recipe Information
Ingredients
- 200 grams Fresh sushi-grade eel fillet
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 0.5 teaspoon Salt
- 1 sheet Seaweed nori sheet
- 2 tablespoons Soy sauce
- 1 tablespoon Lemon juice
- 1 teaspoon Olive oil
- 1 tablespoon Wasabi paste
Instructions
Start by rinsing the sushi rice under cold water until the water runs clear, then drain well.
Cook the rice: In a medium saucepan, combine the rinsed rice with 1.25 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes. Turn off the heat and let the rice stand, covered, for another 10 minutes.
In a small bowl, mix rice vinegar and salt together until the salt is completely dissolved. Fluff the cooked rice with a fork and then gently fold in the vinegar mixture with a spatula. Set aside to cool to room temperature.
Prepare the eel: Brush the eel fillet lightly with olive oil and lemon juice. Heat a non-stick pan over medium heat and sear the eel fillet for about 4 minutes on each side, or until it is cooked through and has a nice golden color.
In a separate small bowl, mix soy sauce with wasabi paste to make a sauce for additional flavor.
Cut the seaweed nori sheet into thin strips about half an inch wide for wrapping the nigiri.
To assemble the nigiri, dampen your hands with water, take about a tablespoon of sushi rice, and shape it into an oval mound.
Place a slice of eel on top of the rice, and secure it using a strip of nori by wrapping it around the middle of the nigiri piece.
Repeat the process with the remaining rice and eel.
Serve the sugar-free eel nigiri with the soy sauce wasabi mixture on the side for dipping.
Nutrition Facts
Calories |
857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.7 g | 51% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 3018 mg | 131% | |
| Total Carbohydrate | 72.3 g | 26% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 2.7 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 39.6 mcg | 198% | |
| Calcium | 92 mg | 7% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 832 mg | 18% | |
*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.
