Low Sodium Eel Roll

Elevate your sushi night with this delectable Low Sodium Eel Roll, a lighter take on the classic unagi roll that doesn’t skimp on flavor. This recipe pairs tender, succulent slices of cooked freshwater eel with creamy avocado and crisp cucumber, all wrapped in a blanket of perfectly seasoned sushi rice and toasted nori. Flavored with a hint of sweetened rice vinegar and a sprinkle of nutty sesame seeds, each bite is a harmonious balance of taste and texture. The use of low sodium soy sauce ensures a health-conscious twist, making it ideal for those monitoring their sodium intake without sacrificing umami-rich indulgence. Ready in just under an hour, this homemade sushi roll will impress guests or elevate any weeknight dinner with restaurant-quality results. Perfect for sushi enthusiasts looking for a flavorful yet wholesome option!

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 2

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 4 ounces Freshwater eel (unagi), cooked and sliced
• 1 whole Sheet of nori (seaweed)
• 2 tablespoons Low sodium soy sauce
• 1 teaspoon Toasted sesame seeds
• 0.25 whole Cucumber, julienned
• 0.5 whole Avocado, thinly sliced

Directions

Step 1

Start by rinsing the sushi rice under cold water until the water runs clear.

Step 2

Transfer the rinsed rice to a pot and add 1.25 cups of water. Let it soak for 30 minutes.

Step 3

Bring the rice to a boil over medium heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 15 minutes or until all the water is absorbed.

Step 4

Remove the pot from the heat and let the rice sit, covered, for an additional 10 minutes.

Step 5

In a small saucepan, dissolve sugar in rice vinegar over low heat. Pour this mixture over the cooked rice and gently fold to combine. Allow it to cool to room temperature.

Step 6

Lay a sheet of nori on a bamboo sushi mat with the shiny side down.

Step 7

With dampened fingers, spread half of the sushi rice evenly over the nori, leaving a 1-inch border at the top edge.

Step 8

Lay the eel slices horizontally across the center of the rice.

Step 9

Place the julienned cucumber and avocado slices over the eel.

Step 10

Use the mat to carefully roll the sushi, pressing gently to ensure it's tight and well-formed. Seal the edge with a little water.

Step 11

Sprinkle the outside of the roll with toasted sesame seeds.

Step 12

Use a sharp knife to slice the roll into six even pieces.

Step 13

Serve with a small dish of low sodium soy sauce for dipping.

Nutrition Facts

Serving size	(783.1g)

Amount per serving	% Daily Value*
Calories	709.7

Total Fat 25.7g	0%
Saturated Fat 4.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 142.9mg	0%
Sodium 1251.5mg	0%
Total Carbohydrate 83.9g	0%
Dietary Fiber 6.4g	0%
Total Sugars 13.2g
Protein 32.3g	0%

Vitamin D 898.1IU	0%
Calcium 108.7mg	0%
Iron 3.2mg	0%
Potassium 916.3mg	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: 33.2%

Protein: 18.6%

Carbs: 48.2%