Sugar-Free Unagi Nigiri
Elevate your sushi night with this delightful Sugar-Free Unagi Nigiri recipe, a guilt-free twist on a Japanese classic! Perfect for health-conscious food lovers, this dish combines tender slices of grilled or baked freshwater eel with flavorful sushi rice, seasoned lightly with rice vinegar and salt for the perfect balance. The star of the show is the sugar-free unagi sauce, crafted from soy sauce, a low-carb mirin alternative, and a touch of water, simmered until rich and glossy. Finished with a hint of wasabi and optionally wrapped with nori for added flair, these nigiri pieces are both stunning and full of umami. Ready in less than an hour, this versatile recipe offers a low-sugar way to indulge in the authentic taste of unagi nigiri — ideal for anyone seeking a healthier sushi option. Pair it with extra sugar-free soy sauce on the side and enjoy a restaurant-worthy experience, right at home!
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Recipe Information
Ingredients
- 200 grams Sushi rice
- 300 milliliters Water
- 3 tablespoons Rice vinegar
- 1 teaspoon Salt
- 200 grams Unagi (freshwater eel, grilled or baked)
- 3 tablespoons Soy sauce (sugar-free)
- 2 tablespoons Mirin (sugar-free or low-carb alternative)
- 1 tablespoon Water (for sauce)
- 1 teaspoon Wasabi paste
- 1 sheet Nori (seaweed sheets, optional for garnish)
Instructions
Rinse the sushi rice in cold water until the water runs clear to remove excess starch.
Combine rinsed rice with 300 mL of water in a rice cooker and cook according to the manufacturer's instructions. Alternatively, bring to a boil on the stovetop before simmering on low heat for 15 minutes. Allow the rice to rest, covered, for 10 minutes after cooking.
While the rice cooks, prepare the sugar-free unagi sauce by combining soy sauce, sugar-free mirin, and 1 tablespoon of water in a small saucepan. Simmer on low heat until the sauce thickens slightly, about 5-7 minutes.
Sprinkle the cooked rice with a mixture of 3 tablespoons rice vinegar and 1 teaspoon salt. Gently fold the mixture into the rice, taking care not to mash it. Set aside to cool to room temperature.
Slice the grilled or baked unagi (eel) into thin, nigiri-sized strips, about 2 inches by 1 inch each.
Wet your hands with a small amount of water to prevent sticking, then take a small amount of sushi rice (about 20 grams) and form it into an oval mound, compact but not overly packed.
Spread a small amount of wasabi paste onto one side of each unagi slice. Place the wasabi-side-down slice of unagi on top of the shaped sushi rice mound, pressing gently to adhere. Repeat with remaining rice and unagi slices.
Optional: Cut thin strips of nori and wrap them around the unagi and rice to secure them together.
Using a small brush or spoon, lightly glaze the top of the unagi with the sugar-free sauce prepared earlier.
Serve immediately with additional sugar-free soy sauce on the side, if desired.
Nutrition Facts
Calories |
744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 6084 mg | 265% | |
| Total Carbohydrate | 74.7 g | 27% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 0.7 g | ||
| Protein | 49.6 g | 99% | |
| Vitamin D | 39.6 mcg | 198% | |
| Calcium | 93 mg | 7% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 890 mg | 19% | |
*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.
