Dairy-Free Grilled Eel Sushi (Unagi Nigiri)

Experience the rich, smoky flavors of **Dairy-Free Grilled Eel Sushi (Unagi Nigiri)**—a modern twist on a classic Japanese delicacy. This recipe features succulent, perfectly grilled eel fillets glazed with a glossy homemade tare sauce made from soy sauce, mirin, and sake, creating a sweet-savory umami explosion in every bite. Paired with fluffy, seasoned sushi rice and secured with a delicate strip of nori, this dairy-free version stays true to tradition while accommodating dietary preferences. Ready in just an hour, it’s a show-stopping addition to any sushi night and pairs beautifully with soy sauce, pickled ginger, and a touch of wasabi. Perfect for entertaining or simply treating yourself to a homemade sushi experience!

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 fillets Fresh eel fillets
• 2 cups Sushi rice
• 2.5 cups Water
• 0.25 cup Rice vinegar
• 2 tablespoons Sugar
• 1 teaspoon Salt
• 0.25 cup Soy sauce
• 0.25 cup Mirin
• 2 tablespoons Sake
• 2 tablespoons Sugar
• 1 sheet Nori sheets

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear to remove excess starch.

Step 2

Add the rinsed rice and water to a rice cooker and cook until done. If using a stovetop, combine in a pot, bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes until water is absorbed and rice is tender.

Step 3

In a small saucepan, combine rice vinegar, 2 tablespoons of sugar, and salt. Heat until dissolved. Once the rice is cooked, transfer to a large bowl and gently fold in the vinegar mixture. Allow rice to cool to room temperature.

Step 4

To prepare the eel, preheat the grill to medium-high heat. In a small saucepan, mix the soy sauce, mirin, sake, and the remaining 2 tablespoons of sugar. Simmer over low heat until the sauce thickens slightly.

Step 5

Brush the eel fillets with half of the sauce and place on the grill. Cook for about 5-7 minutes per side or until the eel is cooked through and has a nice char. Brush occasionally with more sauce during grilling.

Step 6

Let the eel rest for a few minutes off the heat, then cut into even portions that fit over the sushi rice.

Step 7

Form small oval-shaped balls with the seasoned sushi rice, approximately 2 tablespoons each, and place a piece of grilled eel on top of each rice ball.

Step 8

Cut the nori sheet into thin strips and wrap one strip around the center of each nigiri to help secure the eel on the rice.

Step 9

Serve immediately, optionally paired with soy sauce, pickled ginger, and wasabi.

Nutrition Facts

Serving size	(1451.7g)

Amount per serving	% Daily Value*
Calories	1380.1

Total Fat 24.9g	0%
Saturated Fat 5.3g	0%
Polyunsaturated Fat 0.1g
Cholesterol 252mg	0%
Sodium 4827.3mg	0%
Total Carbohydrate 210.2g	0%
Dietary Fiber 2.6g	0%
Total Sugars 82.6g
Protein 54.2g	0%

Vitamin D 1864IU	0%
Calcium 115.8mg	0%
Iron 4.3mg	0%
Potassium 924.7mg	0%

*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.

Source of Calories

Fat: 17.5%

Protein: 16.9%

Carbs: 65.6%