Low Fat Grilled Eel Sushi (Unagi Nigiri)

Indulge in the delicate flavors of Japan with this Low Fat Grilled Eel Sushi (Unagi Nigiri), a lighter twist on the classic unagi nigiri recipe. Perfectly tender, low-fat eel fillets are grilled to golden perfection and brushed with a homemade unagi sauce crafted from low-sodium soy sauce, mirin, and a hint of sugar for a velvety, umami-rich glaze. Paired with perfectly seasoned sushi rice, this dish offers an irresistible balance of smoky, savory, and slightly sweet flavors while keeping things light. Ideal for sushi lovers looking for a healthier option without compromising taste, this recipe is quick to prepare in just 45 minutes and serves as an elegant appetizer or main dish. Garnish with a strip of nori and serve with a dab of wasabi for an authentic Japanese dining experience. Perfect for those seeking low-fat sushi recipes, grilled eel dishes, or homemade nigiri options!

Nutriscore Rating: 69/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 fillets Low-fat eel fillets
• 2 tablespoons Soy sauce (low sodium)
• 2 tablespoons Mirin
• 1 teaspoon Sugar
• 1 cup Sushi rice
• 2 tablespoons Rice vinegar
• 0.5 teaspoon Salt
• 1 tablespoon Sugar
• 1.25 cups Water
• 1 teaspoon Wasabi
• 1 sheet Nori sheets (optional for garnish)

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear, then drain.

Step 2

In a medium saucepan, combine the rinsed rice and 1.25 cups of water. Bring to a boil over medium-high heat, then cover and reduce the heat to low. Cook for 15 minutes or until water is absorbed.

Step 3

Remove the rice from the heat and let it sit, covered, for 10 minutes. Meanwhile, mix the rice vinegar, 1 tablespoon of sugar, and 0.5 teaspoon of salt until dissolved.

Step 4

Transfer the cooked rice to a large bowl. Gently fold in the vinegar mixture with a spatula to season the rice. Allow it to cool to room temperature.

Step 5

For the unagi sauce, mix 2 tablespoons of low sodium soy sauce, 2 tablespoons of mirin, and 1 teaspoon of sugar in a small saucepan. Heat over medium heat, stirring frequently, until the sugar dissolves and the sauce thickens slightly. Set aside.

Step 6

Preheat a grill or grill pan to medium-high heat. Lightly spray with cooking spray to prevent sticking.

Step 7

Pat dry the low-fat eel fillets with paper towels. Place the fillets on the grill and cook for about 3-4 minutes per side, or until cooked through and slightly caramelized.

Step 8

Once cooked, brush the fillets with the prepared unagi sauce and set aside to cool slightly.

Step 9

To assemble the nigiri, wet your hands with a mixture of water and a little rice vinegar to prevent sticking. Take a small amount of seasoned rice (about 2 tablespoons) and shape it into an oval mound.

Step 10

Place a grilled eel piece on top of the rice, gently pressing it to adhere. Optionally, use a thin strip of nori to secure the eel to the rice.

Step 11

Repeat with the remaining rice and eel.

Step 12

Serve the unagi nigiri with a dab of wasabi if desired and a small dish of additional unagi sauce on the side for dipping.

Nutrition Facts

Serving size	(807.4g)

Amount per serving	% Daily Value*
Calories	835.3

Total Fat 24.0g	0%
Saturated Fat 5.1g	0%
Polyunsaturated Fat 0g
Cholesterol 252mg	0%
Sodium 2325.8mg	0%
Total Carbohydrate 97.9g	0%
Dietary Fiber 1.7g	0%
Total Sugars 33.2g
Protein 45.5g	0%

Vitamin D 1584IU	0%
Calcium 81.4mg	0%
Iron 2.8mg	0%
Potassium 825.2mg	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: 27.4%

Protein: 23.0%

Carbs: 49.6%