Soy-Free Unagi Nigiri

Experience the irresistible flavors of *Soy-Free Unagi Nigiri*, a plant-based twist on a sushi classic that's both allergy-friendly and packed with umami! Tender slices of eggplant are transformed into a luscious, eel-like masterpiece by simmering in a rich, soy-free glaze made with coconut aminos, maple syrup, and dashi stock. Perfectly seasoned sushi rice forms the base, while optional nori strips and a sprinkle of sesame seeds add a touch of authenticity and gourmet flair. This recipe combines tradition with innovation, offering a vegan-friendly and soy-free alternative that’s as visually appealing as it is delicious. Ready in under an hour, it's an easy yet impressive dish for sushi enthusiasts and plant-based food lovers alike!

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Japanese short-grain rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1.5 teaspoons Sugar
• 0.5 teaspoons Salt
• 1 medium Eggplant
• 3 tablespoons Maple syrup
• 2 tablespoons Coconut aminos
• 1 tablespoon Mirin
• 2 tablespoons Dashi stock (soy-free, homemade or store-bought)
• 1 tablespoon Olive oil
• 1 small Nori sheet
• 1 teaspoon Sesame seeds (optional, for garnish)

Directions

Step 1

Rinse the Japanese short-grain rice under cold water until the water runs clear. Combine the rice and 1.25 cups of water in a rice cooker or pot, and cook according to the instructions for sushi rice.

Step 2

While the rice cooks, prepare the sushi vinegar. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Set aside.

Step 3

Cut the eggplant into thin, rectangular slices (similar in size to unagi or eel slices typically found on nigiri). Each slice should be about 3-4 inches long and 1 inch wide.

Step 4

In a small bowl, prepare the soy-free glaze by combining maple syrup, coconut aminos, mirin, and soy-free dashi stock.

Step 5

Heat olive oil in a skillet over medium heat. Add the eggplant slices in a single layer and cook for 2-3 minutes on each side, until softened and lightly browned.

Step 6

Reduce the heat to low and pour the prepared glaze over the eggplant slices. Let them simmer for 3-5 minutes, flipping occasionally, until the sauce thickens and coats the eggplant slices evenly. Remove from heat and set aside.

Step 7

Once the rice is cooked, transfer it to a large bowl. While the rice is still warm, gently fold in the sushi vinegar mixture using a rice paddle or wooden spoon. Allow the rice to cool to room temperature.

Step 8

Cut the nori sheet into thin strips, about 1 inch wide and 4 inches long, to secure the nigiri if desired.

Step 9

Wet your hands with water to prevent sticking. Take a small amount of rice (about 1 tablespoon) and shape it into an oval mound. Repeat until all rice is shaped.

Step 10

Lay one piece of glazed eggplant on top of each rice mound. Optionally, wrap a strip of nori around the middle to secure the eggplant.

Step 11

Arrange the Soy-Free Unagi Nigiri on a serving plate and sprinkle with sesame seeds if desired. Serve immediately and enjoy!

Nutrition Facts

Serving size	(1136.5g)

Amount per serving	% Daily Value*
Calories	778.2

Total Fat 16.9g	0%
Saturated Fat 2.7g	0%
Polyunsaturated Fat 1.7g
Cholesterol 0mg	0%
Sodium 2378.4mg	0%
Total Carbohydrate 148.1g	0%
Dietary Fiber 16.1g	0%
Total Sugars 77.5g
Protein 10.8g	0%

Vitamin D 0IU	0%
Calcium 105.0mg	0%
Iron 2.3mg	0%
Potassium 1272.1mg	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: 19.3%

Protein: 5.5%

Carbs: 75.2%