Sugar-Free Sushi Roll with Eel Sauce
Experience the perfect blend of traditional Japanese flavors and a health-conscious twist with our Sugar-Free Sushi Roll with Eel Sauce recipe! This guilt-free delight features perfectly seasoned sushi rice, fresh julienned vegetables like cucumber and carrot, creamy avocado, and optional succulent shrimp or crab, all wrapped in nutrient-rich nori sheets. The star of the show is the homemade sugar-free eel sauce, crafted with coconut aminos, tamari, and a touch of stevia, offering a savory yet sweet balance without refined sugars. With just 30 minutes of prep time, this gluten-free, low-carb sushi recipe pairs beautifully with its rich umami drizzle and a sprinkle of crunchy sesame seeds, making it a show-stopping dish for any occasion. Dive into this delightful, healthier take on sushi and impress your guests with every bite!
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Recipe Information
Ingredients
- 1 cup Sushi rice (short-grain white or brown rice)
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 teaspoon Stevia (powder or liquid)
- 0.5 teaspoons Salt
- 4 pieces Nori sheets (seaweed)
- 1 small Cucumber, julienned
- 1 small Carrot, julienned
- 0.5 large Avocado, sliced
- 4 oz Cooked shrimp or crab (optional)
- 3 tablespoons Coconut aminos
- 2 tablespoons Tamari (gluten-free soy sauce)
- 1 tablespoon Mirin (sugar-free, if available)
- 0.5 teaspoons Grated ginger
- 1 teaspoon Arrowroot powder (or cornstarch)
- 2 tablespoons Water (for eel sauce)
- 1 teaspoon Sesame seeds (for garnish)
Instructions
Rinse the sushi rice thoroughly under cold water until the water runs clear. Combine the rice and 1.25 cups of water in a rice cooker or saucepan. Cook according to the instructions for your rice cooker or bring to a boil, then reduce heat to low, cover, and simmer until the water is absorbed (about 18-20 minutes). Let cool slightly.
In a small bowl, mix the rice vinegar, stevia, and salt until dissolved. Gently stir this mixture into the cooked rice, being careful not to mash the grains. Let the rice cool to room temperature.
While the rice cools, prepare the eel sauce. In a small saucepan, combine the coconut aminos, tamari, mirin, grated ginger, and 1 tablespoon of water. Bring to a simmer over medium heat. In a separate small bowl, mix the arrowroot powder with 1 tablespoon of water to create a slurry. Gradually add this slurry to the saucepan, stirring constantly, until the sauce thickens (about 2-3 minutes). Remove from heat and set aside to cool.
Place a bamboo sushi mat on a clean surface. Lay a sheet of nori shiny-side down on the mat. With wet hands, spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top of the sheet.
Arrange cucumber, carrot, avocado, and optional shrimp or crab in a horizontal line across the middle of the rice.
Using the bamboo mat, carefully roll the sushi tightly, starting from the edge closest to you. Roll firmly but gently to keep the filling in place. Seal the edge of the nori using a little water.
Repeat with the remaining nori sheets and fillings.
Using a sharp knife, slice each roll into 6-8 pieces, cleaning the knife with a damp cloth between cuts.
Drizzle the sugar-free eel sauce over the sushi rolls and sprinkle with sesame seeds for garnish. Serve immediately and enjoy!
Nutrition Facts
Calories |
728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 222 mg | 74% | |
| Sodium | 4518 mg | 196% | |
| Total Carbohydrate | 99.2 g | 36% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 13.2 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 214 mg | 16% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1429 mg | 30% | |
*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.
