High Protein Eel Nigiri

Elevate your sushi game with this High Protein Eel Nigiri recipe, a perfect fusion of traditional Japanese flavors and a nutritious boost. Featuring tender, savory unagi (grilled eel) brushed with a luscious soy-mirin glaze, this nigiri is nestled atop perfectly seasoned sushi rice infused with a delicate balance of rice vinegar, sugar, and salt. The recipe is simple yet sophisticated, showcasing authentic techniques like hand-shaping the rice and securing the eel with a touch of wasabi and a strip of nori. Not only is this dish packed with rich umami flavor, but it’s also a high-protein option for sushi lovers seeking a satisfying and wholesome bite. Perfect for impressing dinner guests or enhancing any sushi night, this eel nigiri pairs beautifully with pickled ginger and a splash of soy sauce for an unforgettable culinary experience.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 250 grams Unagi (Grilled Eel)
• 2 cups Sushi Rice
• 3 tablespoons Rice Vinegar
• 1 tablespoon Sugar
• 1 teaspoon Salt
• 2.5 cups Water
• 2 tablespoons Soy Sauce
• 2 tablespoons Mirin
• 1 tablespoon Granulated Sugar
• 1 teaspoon Wasabi
• 1 sheet Nori (Seaweed) Sheets

Directions

Step 1

Start by cooking the sushi rice: rinse the rice under cold water until the water runs clear, then combine it with 2.5 cups of water in a rice cooker or a pot. Cook according to your rice cooker instructions or bring to a boil, then lower to a simmer, cover, and cook for about 15-20 minutes until the rice is tender.

Step 2

While the rice is cooking, prepare the sushi rice seasoning by mixing the rice vinegar, 1 tablespoon of sugar, and salt in a small bowl until dissolved.

Step 3

Once the rice is fully cooked, transfer it to a large bowl and evenly pour the vinegar mixture over it. Use a cutting motion with a spatula to gently mix and ensure all grains are coated. Let cool to room temperature.

Step 4

For the eel, if it's not pre-cooked, grill the slices over medium heat for about 5 minutes on each side until heated through and slightly crisped on the edges.

Step 5

To prepare the glaze, combine soy sauce, mirin, and one tablespoon of granulated sugar in a small saucepan over medium heat. Allow it to come to a light simmer, stirring until the sugar has dissolved and the sauce thickens to a syrupy consistency. Remove from heat.

Step 6

Cut the grilled eel into approximately 2-inch by 3/4-inch strips. Brush the glaze generously over each piece of eel.

Step 7

With wet hands to prevent sticking, take about 20 grams of sushi rice and form it into an oval ball. Add a small dab of wasabi to the top of the rice ball.

Step 8

Place a slice of glazed eel on top of the rice, lightly pressing it down.

Step 9

Using scissors, cut thin strips of nori and wrap each nigiri in the middle, securing the eel to the rice.

Step 10

Repeat the process for the remaining ingredients, then serve the eel nigiri immediately with additional soy sauce and pickled ginger, if desired.

Nutrition Facts

Serving size	1375.1 grams (1375.1g)

Amount per serving	% Daily Value*
Calories	1240

Total Fat 30.60g	39%
Saturated Fat 6.50g	33%
Polyunsaturated Fat 0.00g
Cholesterol 315mg	105%
Sodium 3703mg	161%
Total Carbohydrate 167.10g	61%
Dietary Fiber 2.70g	10%
Total Sugars 41.70g
Protein 60.80g	122%

Vitamin D 1980IU	9900%
Calcium 128mg	10%
Iron 4mg	24%
Potassium 917mg	20%

*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: 23.2%

Protein: 20.5%

Carbs: 56.3%