Sugar-Free Sushi Roll with Eel Sauce

Dive into a healthier twist on sushi night with this delectable Sugar-Free Sushi Roll with Eel Sauce! Perfect for those seeking a low-sugar alternative, this recipe features tender sushi rice lightly sweetened with stevia and paired with fresh, vibrant fillings like julienned cucumber, carrot, creamy avocado, and optional seafood for added protein. The highlight is the velvety, homemade sugar-free eel sauce, crafted with coconut aminos, tamari, and a touch of ginger for an umami-rich drizzle that perfectly complements each bite. Whether you're a sushi-making pro or a beginner, this gluten-free, refined sugar-free recipe is an approachable and satisfying way to enjoy the art of sushi at home. Garnished with sesame seeds for a nutty crunch, these rolls are as visually stunning as they are delicious—perfect for sharing or savoring solo!

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Sushi rice (short-grain white or brown rice)
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 teaspoon Stevia (powder or liquid)
• 0.5 teaspoons Salt
• 4 pieces Nori sheets (seaweed)
• 1 small Cucumber, julienned
• 1 small Carrot, julienned
• 0.5 large Avocado, sliced
• 4 oz Cooked shrimp or crab (optional)
• 3 tablespoons Coconut aminos
• 2 tablespoons Tamari (gluten-free soy sauce)
• 1 tablespoon Mirin (sugar-free, if available)
• 0.5 teaspoons Grated ginger
• 1 teaspoon Arrowroot powder (or cornstarch)
• 2 tablespoons Water (for eel sauce)
• 1 teaspoon Sesame seeds (for garnish)

Directions

Step 1

Rinse the sushi rice thoroughly under cold water until the water runs clear. Combine the rice and 1.25 cups of water in a rice cooker or saucepan. Cook according to the instructions for your rice cooker or bring to a boil, then reduce heat to low, cover, and simmer until the water is absorbed (about 18-20 minutes). Let cool slightly.

Step 2

In a small bowl, mix the rice vinegar, stevia, and salt until dissolved. Gently stir this mixture into the cooked rice, being careful not to mash the grains. Let the rice cool to room temperature.

Step 3

While the rice cools, prepare the eel sauce. In a small saucepan, combine the coconut aminos, tamari, mirin, grated ginger, and 1 tablespoon of water. Bring to a simmer over medium heat. In a separate small bowl, mix the arrowroot powder with 1 tablespoon of water to create a slurry. Gradually add this slurry to the saucepan, stirring constantly, until the sauce thickens (about 2-3 minutes). Remove from heat and set aside to cool.

Step 4

Place a bamboo sushi mat on a clean surface. Lay a sheet of nori shiny-side down on the mat. With wet hands, spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top of the sheet.

Step 5

Arrange cucumber, carrot, avocado, and optional shrimp or crab in a horizontal line across the middle of the rice.

Step 6

Using the bamboo mat, carefully roll the sushi tightly, starting from the edge closest to you. Roll firmly but gently to keep the filling in place. Seal the edge of the nori using a little water.

Step 7

Repeat with the remaining nori sheets and fillings.

Step 8

Using a sharp knife, slice each roll into 6-8 pieces, cleaning the knife with a damp cloth between cuts.

Step 9

Drizzle the sugar-free eel sauce over the sushi rolls and sprinkle with sesame seeds for garnish. Serve immediately and enjoy!

Nutrition Facts

Serving size	(1021.4g)

Amount per serving	% Daily Value*
Calories	728.2

Total Fat 18.4g	0%
Saturated Fat 2.5g	0%
Polyunsaturated Fat 0g
Cholesterol 221.5mg	0%
Sodium 4518.4mg	0%
Total Carbohydrate 99.2g	0%
Dietary Fiber 11.8g	0%
Total Sugars 13.2g
Protein 43.5g	0%

Vitamin D 202.8IU	0%
Calcium 213.9mg	0%
Iron 3.8mg	0%
Potassium 1429.0mg	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: 22.5%

Protein: 23.6%

Carbs: 53.9%