Glazed Teriyaki Unagi Bowl (Gluten-Free, Soy-Free, Dairy-Free)

For the Bowl

• 2 fillets of pre-cooked unagi (eel) (check for soy/gluten-free marinades)
• 2 cups cooked short-grain white rice
• 1/2 cup imitation crab (check for GF and soy-free or use shredded jackfruit for a vegan sub)
• 1/2 cucumber, thinly sliced or ribboned
• 1/2 cup seaweed salad (check for clean ingredients or use fresh seaweed soaked in lemon & sesame oil)
• 1 tbsp sesame seeds (optional)

Teriyaki-Style Glaze (Soy-Free)

• 2 tbsp coconut aminos
• 1 tbsp maple syrup or agave
• 1 tbsp rice vinegar
• 1 tsp arrowroot starch (or cornstarch) + 1 tbsp water (slurry)

Dairy-Free Cream Drizzle

• 2 tbsp dairy-free yogurt or cashew cream
• 1 tsp lemon juice
• 1/2 tsp garlic powder
• Salt to taste