Heart-Healthy Grilled Eel Sushi (Unagi Nigiri)
Elevate your sushi night with this heart-healthy twist on classic Unagi Nigiri! Our Grilled Eel Sushi recipe combines tender, smoky eel fillets glazed with a luscious low-sodium soy sauce, mirin, and honey mixture—all grilled to perfection for a caramelized finish. Paired with perfectly seasoned sushi rice and a hint of wasabi, this dish delivers rich, umami-packed flavor while being mindful of your heart health. Garnished with freshly chopped chives for a bright, herbal touch, these elegant bites are as nutritious as they are delicious. Whether you’re hosting a sushi soirée or simply treating yourself, this guilt-free delicacy will impress every palate.
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Ingredients
- 200 grams Sushi rice
- 250 ml Water
- 30 ml Rice vinegar
- 10 grams Sugar
- 1 gram Salt
- 200 grams Fresh eel fillet
- 20 ml Soy sauce, low-sodium
- 20 ml Mirin
- 15 grams Honey
- 5 ml Sesame oil
- 5 grams Wasabi paste
- 10 grams Fresh chives
Directions
Step 1
Rinse the sushi rice under cold water until the water runs clear to remove excess starch. Combine the rinsed rice with 250ml water in a medium saucepan.
Step 2
Bring the water and rice to a boil, then reduce the heat to low. Cover and let it simmer for 15 minutes, or until water is absorbed and rice is tender. Remove from heat and let it sit, covered, for 10 minutes.
Step 3
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold the vinegar mixture into the cooked rice. Set aside to cool to room temperature.
Step 4
Preheat the grill to medium-high. Brush the eel fillet lightly with sesame oil to prevent sticking.
Step 5
In a small saucepan over medium heat, combine low-sodium soy sauce, mirin, and honey. Simmer to thicken slightly, about 3-5 minutes, stirring constantly.
Step 6
Grill the eel fillet for about 3-4 minutes per side, or until cooked through and slightly charred. Brush with the soy-mirin glaze during the last minute of grilling on each side. Remove from grill and let it rest for 2 minutes before slicing.
Step 7
Slice the grilled eel into strips that fit over sushi rice balls. Wet your hands with a little water to prevent sticking, and shape approximately 15 grams of seasoned rice into a small oval mound.
Step 8
Spread a small dab of wasabi paste onto the center of each rice ball, then lay a slice of grilled eel on top, gently pressing down.
Step 9
Garnish each unagi nigiri with a sprinkle of finely chopped fresh chives.
Step 10
Serve immediately with additional low-sodium soy sauce on the side, if desired.
Nutrition Facts
| Serving size | (769.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 880.7 |
| Total Fat 29.2g | 0% |
| Saturated Fat 5.9g | 0% |
| Polyunsaturated Fat 2.2g | |
| Cholesterol 252mg | 0% |
| Sodium 1350.1mg | 0% |
| Total Carbohydrate 101.3g | 0% |
| Dietary Fiber 1.5g | 0% |
| Total Sugars 33.7g | |
| Protein 44.4g | 0% |
| Vitamin D 1864IU | 0% |
| Calcium 75.2mg | 0% |
| Iron 2.8mg | 0% |
| Potassium 721.2mg | 0% |
Source of Calories