Soy-Free Eel Roll

Delight your taste buds with this irresistibly fresh and savory Soy-Free Eel Roll, a sushi lover's dream crafted without any soy-based ingredients. Featuring tender grilled unagi (eel), creamy avocado, and crisp cucumber, all wrapped in perfectly seasoned sushi rice and nori, this recipe delivers a flavorful experience that’s as satisfying as it is unique. The rice is delicately enhanced with a homemade blend of rice vinegar, sugar, and salt, ensuring every bite is bursting with umami and balance. Perfect for those with soy allergies or anyone seeking a clean, authentic sushi experience, this Soy-Free Eel Roll is easy to prepare at home in just under an hour. Pair it with wasabi and pickled ginger for the ultimate Japanese-inspired feast!

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 5

Ingredients

• 1 fillet Unagi (grilled eel)
• 1.5 cups Short-grain sushi rice
• 3 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 1 teaspoon Salt
• 5 sheets Nori sheets
• 1 medium Cucumber
• 1 Avocado
• 1 teaspoon Wasabi
• 1 tablespoon Pickled ginger
• 2 cups Water

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Combine it with water in a rice cooker or saucepan and cook according to the manufacturer's instructions.

Step 2

Once the rice is cooked, let it sit covered for 10 minutes, then transfer to a large bowl.

Step 3

In a small bowl, mix rice vinegar, sugar, and salt until fully dissolved. Gradually fold this mixture into the warm rice using a wooden spatula. Allow the seasoned rice to cool to room temperature.

Step 4

Peel and slice the cucumber into thin strips, about the same length as the nori sheets.

Step 5

Cut the avocado in half, remove the pit, peel, and slice the flesh into thin strips.

Step 6

Lay a bamboo sushi mat on a clean surface and place a sheet of plastic wrap on top to avoid sticking. Place one sheet of nori shiny side down.

Step 7

Moisten your hands with water to prevent sticking. Spread a thin, even layer of rice over the nori, leaving a 1-inch border at the top.

Step 8

Place a small amount of wasabi across the center of the rice, then arrange eel, cucumber, avocado, and pickled ginger on top.

Step 9

Lift the bamboo mat carefully and begin rolling the sushi away from you, applying gentle pressure to keep the roll tight. Seal the edge with a light brush of water.

Step 10

Using a sharp knife, cut the roll into 6 even pieces. Wipe the knife with a damp cloth between cuts to ensure clean slices.

Step 11

Repeat with the remaining nori sheets and ingredients.

Step 12

Serve the eel roll pieces with additional pickled ginger on the side. Enjoy your soy-free eel roll!

Nutrition Facts

Serving size	(1325.8g)

Amount per serving	% Daily Value*
Calories	928.0

Total Fat 35.2g	0%
Saturated Fat 6.1g	0%
Polyunsaturated Fat 2.8g
Cholesterol 126mg	0%
Sodium 2704.8mg	0%
Total Carbohydrate 125.6g	0%
Dietary Fiber 15.2g	0%
Total Sugars 17.7g
Protein 32.7g	0%

Vitamin D 792IU	0%
Calcium 171.4mg	0%
Iron 3.6mg	0%
Potassium 1636.6mg	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: 33.3%

Protein: 13.8%

Carbs: 52.9%