This Week's Recipe: Grilled Japanese Eel and Sushi Rice!

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Grilled Japanese Eel
and Sushi Rice

Calories per Serving: 491
Total Protein per Serving: 31 grams
Total Carbs per Serving: 45 grams
Total Fat per Serving: 17 grams
Saturated Fat per Serving: 3 grams
Total Fiber per Serving: 1 gram

Japanese eel, also called unagi or anago, is available at Asian grocery stores or some supermarkets such as Whole Foods. Give it a try for a deliciously different dinner on the CMWL Modified Plan.

Servings: 2
Estimated Total Preparation Time: 1 hour

Ingredients
1 ¼ lbs eel fillets (frozen) (Note: Chicken breast or salmon can be substituted instead, if desired)
2 cups sushi rice
¼ tbsp rice vinegar
½ cup sugar
Salt
¾ cup soy sauce
¾ cup mirin (sweet Japanese cooking wine) (Note: Sake can be substituted instead)
1 cucumber, sliced
2 tbsp pickled ginger (optional)

Preparation
Prepare rice according to package instructions.

Microwave vinegar, 2 tablespoons sugar, and salt for 30 seconds to dissolve solids.

When the rice is ready, pour vinegar mixture over rice and fold gently to incorporate. Allow rice to cool until just warm to the touch. While the rice is cooling, heat the eel to the package's recommendations.

Prepare sauce by heating soy sauce, mirin, and remaining sugar (6 tablespoons) in a saucepan until it thickens slightly. Reserve in a ramekin or small bowl. Slice cucumber and reserve.

To serve, slice the eel in one inch-wide pieces and serve over warm rice with cucumber slices and pickled ginger. Coat eel with additional sauce.

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