Sugar-Free Eel Nigiri

Discover the delicate fusion of flavor and health with this Sugar-Free Eel Nigiri recipe—perfect for sushi lovers seeking a refined, guilt-free indulgence. This recipe showcases tender, seared sushi-grade eel atop perfectly seasoned sushi rice, subtly enhanced with rice vinegar and a touch of salt for authentic taste. Fresh lemon juice and olive oil bring a vibrant twist to the eel, while a soy sauce and wasabi pairing adds a bold, umami kick without added sugars. Finished with a sleek nori wrap, these elegant bite-sized morsels are easy to prepare and perfect for a sophisticated appetizer or light meal. Whether you're hosting a dinner party or craving Japanese cuisine at home, this sugar-free option lets you savor sushi while staying mindful of your ingredients.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 200 grams Fresh sushi-grade eel fillet
• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 0.5 teaspoon Salt
• 1 sheet Seaweed nori sheet
• 2 tablespoons Soy sauce
• 1 tablespoon Lemon juice
• 1 teaspoon Olive oil
• 1 tablespoon Wasabi paste

Directions

Step 1

Start by rinsing the sushi rice under cold water until the water runs clear, then drain well.

Step 2

Cook the rice: In a medium saucepan, combine the rinsed rice with 1.25 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes. Turn off the heat and let the rice stand, covered, for another 10 minutes.

Step 3

In a small bowl, mix rice vinegar and salt together until the salt is completely dissolved. Fluff the cooked rice with a fork and then gently fold in the vinegar mixture with a spatula. Set aside to cool to room temperature.

Step 4

Prepare the eel: Brush the eel fillet lightly with olive oil and lemon juice. Heat a non-stick pan over medium heat and sear the eel fillet for about 4 minutes on each side, or until it is cooked through and has a nice golden color.

Step 5

In a separate small bowl, mix soy sauce with wasabi paste to make a sauce for additional flavor.

Step 6

Cut the seaweed nori sheet into thin strips about half an inch wide for wrapping the nigiri.

Step 7

To assemble the nigiri, dampen your hands with water, take about a tablespoon of sushi rice, and shape it into an oval mound.

Step 8

Place a slice of eel on top of the rice, and secure it using a strip of nori by wrapping it around the middle of the nigiri piece.

Step 9

Repeat the process with the remaining rice and eel.

Step 10

Serve the sugar-free eel nigiri with the soy sauce wasabi mixture on the side for dipping.

Nutrition Facts

Serving size	(802.8g)

Amount per serving	% Daily Value*
Calories	857.3

Total Fat 39.7g	0%
Saturated Fat 7.6g	0%
Polyunsaturated Fat 2.0g
Cholesterol 252mg	0%
Sodium 3017.6mg	0%
Total Carbohydrate 72.3g	0%
Dietary Fiber 2.6g	0%
Total Sugars 2.7g
Protein 46.5g	0%

Vitamin D 1584IU	0%
Calcium 92.0mg	0%
Iron 3.0mg	0%
Potassium 832.0mg	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: 42.9%

Protein: 22.3%

Carbs: 34.7%