Unagi Maki
Unagi Maki is a classic Japanese sushi roll featuring grilled freshwater eel (unagi) as the star ingredient, typically wrapped in vinegared rice and nori seaweed. The eel is glazed with a sweet soy-based sauce called 'tare' before grilling, giving it a rich, caramelized flavor. It is a popular item in sushi restaurants worldwide, originating from Japan's Edo period (1603-1868).
🍽️ Nutrition at a glance
Unagi Maki is a good source of protein and healthy fats from the eel, but the sweet glaze and white rice make it relatively high in carbohydrates. A typical serving (about 6-8 pieces) provides around 300-400 calories, along with vitamins like B12, omega-3 fatty acids, and minerals such as phosphorus and manganese.
Nutrition breakdown
| Calories | 280 kcal |
| Protein | 12 g |
| Carbs | 38 g |
| Fat | 8 g |
| Fiber | 1 g |
| Sugar | 5 g |
| Sodium | 650 mg |
| Vitamin B12 | 1.5 µg |
| Vitamin D | 1.2 µg |
| Selenium | 18 µg |
| Phosphorus | 150 mg |
| Niacin (B3) | 3.5 mg |
| Iron | 1.8 mg |
| Zinc | 1.5 mg |
| Omega-3 (EPA+DHA) | 0.4 g |
Per 8 pieces (approx. 150 g) · estimated, varies by recipe
💡 What's interesting
Culturally, unagi is traditionally eaten in Japan during the summer (especially on 'Doyo no Ushi no Hi') to boost stamina against the heat, a practice rooted in ancient Chinese medicine. Nutritionally, unagi is one of the richest fish sources of vitamin D, which is unusual for an aquatic animal.
