Gluten-Free Unagi Nigiri

Elevate your sushi-making game with this Gluten-Free Unagi Nigiri recipe, a perfect fusion of traditional Japanese flavors and dietary inclusivity. Featuring tender, caramelized gluten-free unagi fillets glazed in a luscious soy sauce and mirin reduction, this recipe pairs perfectly with seasoned sushi rice for an authentic taste experience. Everything from the nori wrap option to the homemade glaze ensures all ingredients remain gluten-free, making it ideal for those with dietary restrictions. Ready in under an hour, this refined yet approachable dish brings the elegance of sushi right to your home kitchen. Serve with wasabi, pickled ginger, and extra gluten-free soy sauce for dipping to complete this restaurant-quality meal!

Nutriscore Rating: 64/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 2

Ingredients

• 200 grams Gluten-free unagi (eel) fillet
• 1 cup Short-grain sushi rice
• 1.25 cups Water
• 3 tablespoons Rice vinegar
• 2 teaspoons Sugar
• 1 teaspoon Salt
• 2 tablespoons Gluten-free soy sauce
• 1 tablespoon Mirin
• 1 tablespoon Sugar (for glaze)
• 1 sheet Nori (seaweed sheets), optional
• 0 Wasabi, optional
• 0 Pickled ginger, optional

Directions

Step 1

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

Step 2

In a medium saucepan, combine the rinsed rice and 1.25 cups of water. Bring to a boil, cover with a lid, and reduce the heat to low. Simmer for 15 minutes, then remove from heat and let it rest, covered, for another 10 minutes.

Step 3

In a small bowl, combine rice vinegar, 2 teaspoons of sugar, and 1 teaspoon of salt. Heat gently in the microwave or on the stove, stirring until the sugar and salt dissolve.

Step 4

Transfer the cooked rice to a large bowl. Gradually fold in the vinegar mixture using a wooden spoon or spatula. Allow the rice to cool to room temperature, covering it with a damp cloth to prevent it from drying out.

Step 5

In a small saucepan, combine gluten-free soy sauce, mirin, and 1 tablespoon of sugar. Heat over medium heat until the sugar dissolves and the mixture slightly thickens into a glaze. Set aside.

Step 6

Preheat a grill pan or non-stick skillet over medium heat. Place the unagi fillet on the pan and cook for 2–3 minutes on each side, brushing it generously with the prepared glaze. Remove from the heat once the fillet is caramelized and heated through.

Step 7

Cut the unagi into 6–8 equal-sized strips, approximately 2 inches wide.

Step 8

Wet your hands with water to prevent sticking. Take a small amount of seasoned sushi rice (about 2 tablespoons) and shape it into an oblong mound that fits comfortably in your palm.

Step 9

Place a strip of unagi on top of the rice mound, pressing gently to adhere. If desired, wrap a thin strip of nori around the nigiri to secure the unagi.

Step 10

Repeat with the remaining rice and unagi strips.

Step 11

Serve the gluten-free unagi nigiri with optional wasabi, pickled ginger, and additional gluten-free soy sauce for dipping.

Nutrition Facts

Serving size	837.6 grams (837.6g)

Amount per serving	% Daily Value*
Calories	864

Total Fat 26.40g	34%
Saturated Fat 6.10g	31%
Polyunsaturated Fat 0.00g
Cholesterol 297mg	99%
Sodium 4596mg	200%
Total Carbohydrate 94.10g	34%
Dietary Fiber 1.10g	4%
Total Sugars 30.60g
Protein 54.50g	109%

Vitamin D 1864IU	9318%
Calcium 100mg	8%
Iron 2mg	12%
Potassium 854mg	18%

*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: 28.6%

Protein: 26.2%

Carbs: 45.2%