Gluten-Free Grilled Eel Sushi (Unagi Nigiri)

Delight your taste buds with this **Gluten-Free Grilled Eel Sushi (Unagi Nigiri)**, a luscious Japanese delicacy made accessible for gluten-sensitive diners! Featuring tender, caramelized eel fillets brushed with a savory-sweet gluten-free unagi sauce, this recipe perfectly pairs smoky, grilled flavors with the subtle tang of seasoned sushi rice. Each elegant piece of nigiri is carefully assembled with a touch of wasabi for a burst of heat, creating a well-balanced bite that’s both authentic and satisfying. With its refined presentation and easy-to-follow steps, this recipe is perfect for sushi enthusiasts looking to recreate restaurant-quality unagi nigiri at home. Whether you're hosting a dinner party or treating yourself to a gourmet experience, this gluten-free twist on traditional sushi is sure to impress!

Nutriscore Rating: 64/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 pieces Gluten-free eel fillets
• 300 grams Sushi rice
• 400 milliliters Water
• 60 milliliters Rice vinegar
• 2 tablespoons Sugar
• 1 teaspoon Salt
• 3 tablespoons Gluten-free soy sauce
• 2 tablespoons Mirin
• 2 tablespoons Gluten-free dashi stock
• 1 tablespoon Sugar for sauce
• 1 tablespoon Sake
• 1 teaspoon Wasabi
• 1 item Bamboo sushi rolling mat

Directions

Step 1

Wash 300 grams of sushi rice under cold running water until the water runs clear. Drain well.

Step 2

Place the rice and 400 milliliters of water in a rice cooker and cook according to the manufacturer's instructions.

Step 3

While the rice is cooking, prepare the sushi vinegar by mixing 60 milliliters of rice vinegar, 2 tablespoons of sugar, and 1 teaspoon of salt in a small saucepan. Heat lightly and stir until the sugar and salt dissolve. Set aside to cool.

Step 4

Heat a non-stick pan over medium heat. Place the gluten-free eel fillets in the pan and cook for approximately 4-5 minutes on each side until fully cooked and browned. Set aside.

Step 5

In a small saucepan, combine 3 tablespoons of gluten-free soy sauce, 2 tablespoons of mirin, 2 tablespoons of gluten-free dashi stock, 1 tablespoon of sugar for sauce, and 1 tablespoon of sake. Simmer over low heat for about 5 minutes until the sauce thickens slightly. Set aside.

Step 6

Once the rice is cooked, transfer it to a large bowl and gently fold in the prepared sushi vinegar using a wooden spoon or rice paddle. Be careful not to crush the rice. Let it cool to room temperature.

Step 7

Cut the cooked eel fillets into bite-size pieces, approximately 1-inch wide, and brush them lightly with the unagi sauce.

Step 8

Wet your hands to prevent the rice from sticking, then take about 2 tablespoons of sushi rice and form it into an oval shape, about the size of a small egg. Apply a tiny dab of wasabi to one side of the rice mound.

Step 9

Place a piece of eel on top of the rice mound, wasabi side, and gently press it to adhere.

Step 10

Repeat the process until all pieces are assembled. Serve immediately with additional unagi sauce and gluten-free soy sauce for dipping.

Nutrition Facts

Serving size	(1234.6g)

Amount per serving	% Daily Value*
Calories	1103.8

Total Fat 24.4g	0%
Saturated Fat 5.4g	0%
Polyunsaturated Fat 0g
Cholesterol 252mg	0%
Sodium 5310.7mg	0%
Total Carbohydrate 155.1g	0%
Dietary Fiber 1.7g	0%
Total Sugars 54.2g
Protein 48.8g	0%

Vitamin D 1584IU	0%
Calcium 83.8mg	0%
Iron 4.1mg	0%
Potassium 745.1mg	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: 21.2%

Protein: 18.9%

Carbs: 59.9%