Low Fat Eel Nigiri

Delight your taste buds with this healthier take on a Japanese classic—Low Fat Eel Nigiri. Featuring tender slices of grilled eel glazed with a savory-sweet unagi sauce, this recipe balances indulgence with mindful eating by using a light cooking spray and controlled portions. The sushi rice, seasoned with a delicate blend of rice vinegar, sugar, and salt, serves as the perfect base, while a touch of wasabi adds a subtle kick beneath the eel. Wrapped with a thin strip of nori for that authentic touch, these bite-sized delights are as visually stunning as they are delicious. Ready in just 35 minutes, this recipe is perfect for sushi lovers seeking a low-fat, restaurant-quality experience at home. Serve with pickled ginger and an extra drizzle of unagi sauce for an unforgettable meal!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoon Salt
• 1 piece Grilled eel fillet
• 2 tablespoons Unagi sauce
• 1 sheet Nori (seaweed) sheets
• 0 Cooking spray
• 1 teaspoon Wasabi paste
• 1 tablespoon Pickled ginger

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.

Step 2

Place the rinsed rice in a rice cooker with 1.25 cups of water and cook according to the manufacturer's instructions. Allow it to rest once cooking is complete.

Step 3

In a small saucepan, combine rice vinegar, sugar, and salt over low heat until the sugar and salt are fully dissolved. Do not let it boil.

Step 4

Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture. Use a wooden spoon to mix to avoid crushing the rice, then let it cool to room temperature.

Step 5

Preheat a non-stick pan over medium heat and lightly coat it with cooking spray. Grill the eel fillet for about 3-4 minutes on each side or until it is warmed through and slightly caramelized.

Step 6

Brush the grilled eel with unagi sauce generously on both sides while it's on the pan and let it cook for an additional minute.

Step 7

Remove the eel from the pan and cut into 8 equal slices.

Step 8

Cut the nori sheet into thin strips about 0.5 cm wide and set aside.

Step 9

Wet your hands with water to prevent rice from sticking. Take about 1.5 tablespoons of seasoned rice and shape it into an oval nigiri ball.

Step 10

Spread a small amount of wasabi on top of the rice ball.

Step 11

Place a slice of eel on top of the rice, pressing gently to shape it. Secure with a strip of nori by wrapping it around the nigiri.

Step 12

Repeat the shaping process with the remaining rice and eel slices.

Step 13

Serve the eel nigiri with additional unagi sauce drizzled on top, along with pickled ginger on the side.

Nutrition Facts

Serving size	(679.5g)

Amount per serving	% Daily Value*
Calories	620.4

Total Fat 12.5g	0%
Saturated Fat 2.7g	0%
Polyunsaturated Fat 0.2g
Cholesterol 70mg	0%
Sodium 2141.8mg	0%
Total Carbohydrate 94.0g	0%
Dietary Fiber 1.9g	0%
Total Sugars 25.9g
Protein 26.4g	0%

Vitamin D 200IU	0%
Calcium 70.7mg	0%
Iron 2.1mg	0%
Potassium 331.7mg	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: 18.9%

Protein: 17.8%

Carbs: 63.3%