Low Fat Unagi Nigiri

Indulge in the rich, savory flavors of traditional sushi with this healthier twist on *Low Fat Unagi Nigiri*. Perfectly seasoned sushi rice pairs beautifully with tender, pan-seared freshwater eel glazed in a light, homemade low-fat unagi sauce made from low-sodium soy sauce, mirin, and honey. This recipe retains all the luxurious taste of classic unagi nigiri while cutting back on excess calories and sodium, making it a guilt-free option for sushi lovers. Simple techniques like using a non-stick skillet and optional nori wraps ensure a flawless presentation, while garnishes like green onions add a burst of freshness. Ready in just 30 minutes, this recipe is perfect for an impressive appetizer or a light, flavorful meal. Whether you're a seasoned sushi enthusiast or a home chef exploring Japanese cuisine, this low-fat take on unagi nigiri is sure to impress!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 8

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 teaspoon Sugar
• 0.5 teaspoon Salt
• 1 piece (about 6 ounces) Freshwater eel (unagi), filleted
• 1 tablespoon Low-sodium soy sauce
• 2 teaspoons Mirin (sweet rice wine)
• 1 teaspoon Honey
• 1 tablespoon Green onions, thinly sliced (optional garnish)
• 1 sheet Nori sheets, cut into thin strips (optional)

Directions

Step 1

Rinse the sushi rice in cold water until the water runs clear. Combine the rinsed rice and 1.25 cups of water in a rice cooker and cook according to the manufacturer's instructions. Alternatively, cook on the stovetop by bringing the water to a boil, then reduce the heat to low, cover, and simmer for about 18 minutes, or until the water is absorbed. Let the rice rest, covered, for an additional 10 minutes.

Step 2

While the rice is cooking, mix the rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold this mixture into the cooked rice once it's cooled slightly. Set aside.

Step 3

Prepare a low-fat unagi sauce by whisking together the low-sodium soy sauce, mirin, and honey in a small saucepan. Bring the mixture to a gentle simmer over medium heat and allow it to reduce slightly for 2-3 minutes, stirring frequently. The sauce should be slightly thickened but still pourable. Remove from heat.

Step 4

Preheat a non-stick skillet over medium heat. Lightly spray the skillet with cooking spray. Place the unagi fillet skin-side down and cook for 2-3 minutes until slightly browned. Flip the fillet and cook the other side for an additional 2-3 minutes, or until fully cooked through.

Step 5

Brush the unagi fillet lightly with the prepared sauce on both sides and remove it from the skillet. Cut the cooked unagi into 8 evenly-sized strips, approximately 1 inch wide.

Step 6

Wet your hands with water to prevent the rice from sticking and form small, oblong mounds of sushi rice about the size of a thumb (roughly 1 to 1.5 tablespoons of rice each).

Step 7

Place one strip of unagi over each rice mound. Optionally, you can secure the unagi to the rice by wrapping a thin strip of nori around the center of the nigiri.

Step 8

Serve the Low Fat Unagi Nigiri garnished with a drizzle of the remaining sauce and thinly sliced green onions, if desired. Enjoy immediately.

Nutrition Facts

Serving size	(591.9g)

Amount per serving	% Daily Value*
Calories	418.4

Total Fat 4.0g	0%
Saturated Fat 0.8g	0%
Polyunsaturated Fat 0g
Cholesterol 35.7mg	0%
Sodium 1736.8mg	0%
Total Carbohydrate 77.7g	0%
Dietary Fiber 1.3g	0%
Total Sugars 14.4g
Protein 13.7g	0%

Vitamin D 224.5IU	0%
Calcium 41.5mg	0%
Iron 2.1mg	0%
Potassium 195.6mg	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: 9.0%

Protein: 13.6%

Carbs: 77.4%