Low Sodium Unagi Nigiri
Indulge in the delicate balance of flavor and nutrition with this Low Sodium Unagi Nigiri recipe—a healthier twist on a sushi classic. Featuring tender baked freshwater eel brushed with a luscious homemade low-sodium eel sauce, this dish offers all the umami satisfaction without the excess salt. Paired with perfectly seasoned Japanese short-grain rice and secured with a strip of nori, each piece is a harmonious bite of savory, sweet, and aromatic flavors. Ideal for those seeking a heart-conscious twist on traditional sushi, this recipe is easy to prepare and perfect for impressing guests or treating yourself to a gourmet experience at home. Complete with optional wasabi heat and green onion garnish, this low-sodium recipe blends Japanese technique with mindful eating for a truly satisfying meal.
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Ingredients
- 1 piece (about 6-8 oz) Fresh water eel (unagi), filleted
- 2 tablespoons Low-sodium soy sauce
- 2 tablespoons Mirin (Japanese sweet cooking wine)
- 1 tablespoon Raw honey
- 1 teaspoon Rice vinegar
- 1 cup Japanese short-grain rice
- 1.5 cups Water
- 2 tablespoons Rice vinegar (for sushi rice)
- 1 teaspoon Sugar (optional, for sushi rice)
- 4 pieces Nori (seaweed), cut into 1/2 inch strips
- 0.5 teaspoon Wasabi paste (optional)
- 1 teaspoon Thinly sliced green onion (optional garnish)
Directions
Step 1
Rinse the Japanese short-grain rice under cold water several times until the water runs clear. Combine the rice and water in a rice cooker or a medium-sized pot and cook according to the rice cooker instructions or bring it to a boil, reduce the heat to low, cover, and simmer for 15 minutes. Let it rest for 10 minutes off the heat.
Step 2
While the rice is cooking, prepare the homemade low-sodium eel sauce. In a small saucepan, combine the low-sodium soy sauce, mirin, honey, and 1 teaspoon of rice vinegar. Simmer over low heat for 5-7 minutes, stirring frequently, until the sauce thickens slightly. Remove from heat and let it cool.
Step 3
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Place the filleted unagi on the sheet and lightly brush it with the prepared low-sodium eel sauce. Bake for 8-10 minutes until the eel is cooked through and caramelized. Remove from the oven and let it cool slightly.
Step 4
Prepare the sushi rice. In a small bowl, mix 2 tablespoons of rice vinegar and 1 teaspoon of sugar (if using). Transfer the cooked rice to a large mixing bowl and drizzle the vinegar mixture evenly over the hot rice. Mix gently with a rice paddle or spatula to season the rice, being careful not to mash the grains. Set the rice aside to cool to room temperature.
Step 5
Cut the baked unagi into 2-inch strips for topping the nigiri. Using clean hands, scoop about 2 tablespoons of sushi rice and shape it into an oblong mound (roughly the size and shape of your thumb).
Step 6
Place a small dab of wasabi (if using) on the top of the rice mound, then lay a slice of cooked unagi over it. Secure each piece with a strip of nori, wrapping it around the middle and pressing lightly to seal.
Step 7
Repeat the process until all the rice and unagi are used. Arrange the unagi nigiri pieces neatly on a serving plate. Optionally, drizzle a small amount of the leftover eel sauce and garnish with thinly sliced green onions for an extra pop of flavor and color.
Step 8
Serve immediately and enjoy your homemade low sodium unagi nigiri!
Nutrition Facts
| Serving size | (720.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 552.7 |
| Total Fat 4.5g | 0% |
| Saturated Fat 1.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 35.7mg | 0% |
| Sodium 1101.3mg | 0% |
| Total Carbohydrate 102.5g | 0% |
| Dietary Fiber 1.0g | 0% |
| Total Sugars 35.7g | |
| Protein 19.1g | 0% |
| Vitamin D 224.5IU | 0% |
| Calcium 105.5mg | 0% |
| Iron 3.4mg | 0% |
| Potassium 452.7mg | 0% |
Source of Calories