Low Sodium Grilled Eel Sushi (Unagi Nigiri)

Elevate your sushi night with this Low Sodium Grilled Eel Sushi (Unagi Nigiri) recipe, a lighter, heart-friendly twist on a beloved Japanese classic. Perfectly tender freshwater eel is glazed with a fragrant blend of mirin, low sodium soy sauce, and brown sugar, then grilled to smoky perfection for a flavorful yet health-conscious topping. Coupled with seasoned sushi rice—gently folded with rice vinegar and a touch of sweetness—these nigiri pieces strike the perfect balance between savory and subtle. Finished with a sprinkle of sesame seeds, this recipe delivers restaurant-quality sushi in under 40 minutes. Ideal for sushi lovers looking for a homemade option that's low in sodium but high in flavor, it's a must-try for any Japanese-inspired meal!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 3 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 1 fillet Unagi (freshwater eel)
• 1.5 tablespoons Mirin
• 1 tablespoon Low sodium soy sauce
• 1 tablespoon Brown sugar
• 1 teaspoon Sesame seeds
• 1 piece Bamboo sushi mat

Directions

Step 1

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

Step 2

Place the rinsed rice and 1.25 cups of water into a rice cooker or a pot with a lid. Cook according to rice cooker instructions or bring to a boil, reduce the heat to low, cover, and simmer for about 15 minutes until the water is absorbed. Let it sit for another 10 minutes off the heat.

Step 3

In a small saucepan, warm the rice vinegar, sugar, and a pinch of salt on low heat. Stir until the sugar dissolves. Remove from heat and let it cool.

Step 4

Once the rice has rested, transfer it to a large mixing bowl. Carefully fold in the cooled vinegar mixture with a large spatula, ensuring not to mash the rice. Spread the rice to cool slightly.

Step 5

While the rice is cooling, preheat your grill or broiler.

Step 6

In a small bowl, combine mirin, low sodium soy sauce, and brown sugar, stirring until the sugar dissolves.

Step 7

Place the eel fillet on the grill and brush lightly with the mirin-soy sauce mixture. Grill each side for about 4 minutes until the eel becomes slightly charred and cooked through.

Step 8

Remove the eel from the grill and let it rest for a few minutes before cutting.

Step 9

Cut the grilled eel into small strips that will fit atop your nigiri.

Step 10

Wet your hands with water to prevent sticking and form small, oblong portions of sushi rice about the size of your palm.

Step 11

Place a slice of grilled eel on top of each rice portion, pressing gently to adhere.

Step 12

Lightly sprinkle sesame seeds on top of the eel slices.

Step 13

Optionally, lightly brush the top of each nigiri with a little more of the mirin-soy sauce mixture for added flavor.

Step 14

Serve immediately or within an hour for best taste and texture.

Nutrition Facts

Serving size	(782.4g)

Amount per serving	% Daily Value*
Calories	611.9

Total Fat 12.2g	0%
Saturated Fat 2.5g	0%
Polyunsaturated Fat 0.7g
Cholesterol 107.1mg	0%
Sodium 640.5mg	0%
Total Carbohydrate 95.6g	0%
Dietary Fiber 1.2g	0%
Total Sugars 33.3g
Protein 23.1g	0%

Vitamin D 673.2IU	0%
Calcium 55.8mg	0%
Iron 2.0mg	0%
Potassium 360.2mg	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: 18.8%

Protein: 15.8%

Carbs: 65.4%