Sugar-Free Unagi Nigiri

Indulge in the refined elegance of Sugar-Free Unagi Nigiri, a guilt-free twist on the traditional Japanese delicacy. This recipe combines tender, perfectly seasoned sushi rice with succulent slices of grilled or baked freshwater eel, all elevated by a rich, homemade sugar-free unagi sauce made with soy sauce and low-carb mirin. The subtle heat of wasabi adds a delightful kick, while an optional strip of nori can lend visual charm and extra flavor. With no added sugar and easy-to-follow instructions, this dish is perfect for health-conscious sushi lovers looking to recreate restaurant-quality nigiri at home. Ready in under an hour and ideal for two servings, this recipe brings the distinct umami taste of unagi without compromising on nutrition or flavor.

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 2

Ingredients

• 200 grams Sushi rice
• 300 milliliters Water
• 3 tablespoons Rice vinegar
• 1 teaspoon Salt
• 200 grams Unagi (freshwater eel, grilled or baked)
• 3 tablespoons Soy sauce (sugar-free)
• 2 tablespoons Mirin (sugar-free or low-carb alternative)
• 1 tablespoon Water (for sauce)
• 1 teaspoon Wasabi paste
• 1 sheet Nori (seaweed sheets, optional for garnish)

Directions

Step 1

Rinse the sushi rice in cold water until the water runs clear to remove excess starch.

Step 2

Combine rinsed rice with 300 mL of water in a rice cooker and cook according to the manufacturer's instructions. Alternatively, bring to a boil on the stovetop before simmering on low heat for 15 minutes. Allow the rice to rest, covered, for 10 minutes after cooking.

Step 3

While the rice cooks, prepare the sugar-free unagi sauce by combining soy sauce, sugar-free mirin, and 1 tablespoon of water in a small saucepan. Simmer on low heat until the sauce thickens slightly, about 5-7 minutes.

Step 4

Sprinkle the cooked rice with a mixture of 3 tablespoons rice vinegar and 1 teaspoon salt. Gently fold the mixture into the rice, taking care not to mash it. Set aside to cool to room temperature.

Step 5

Slice the grilled or baked unagi (eel) into thin, nigiri-sized strips, about 2 inches by 1 inch each.

Step 6

Wet your hands with a small amount of water to prevent sticking, then take a small amount of sushi rice (about 20 grams) and form it into an oval mound, compact but not overly packed.

Step 7

Spread a small amount of wasabi paste onto one side of each unagi slice. Place the wasabi-side-down slice of unagi on top of the shaped sushi rice mound, pressing gently to adhere. Repeat with remaining rice and unagi slices.

Step 8

Optional: Cut thin strips of nori and wrap them around the unagi and rice to secure them together.

Step 9

Using a small brush or spoon, lightly glaze the top of the unagi with the sugar-free sauce prepared earlier.

Step 10

Serve immediately with additional sugar-free soy sauce on the side, if desired.

Nutrition Facts

Serving size	(853.4g)

Amount per serving	% Daily Value*
Calories	743.6

Total Fat 24.5g	0%
Saturated Fat 5.3g	0%
Polyunsaturated Fat 0.2g
Cholesterol 252mg	0%
Sodium 6084.1mg	0%
Total Carbohydrate 74.7g	0%
Dietary Fiber 1.7g	0%
Total Sugars 0.7g
Protein 49.6g	0%

Vitamin D 1584IU	0%
Calcium 92.6mg	0%
Iron 3.1mg	0%
Potassium 890.3mg	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: 30.7%

Protein: 27.6%

Carbs: 41.6%