Unagi Sushi (Eel Sushi)
Unagi sushi is made with Japanese bbq grilled freshwater eel, a savory unagi sauce, and seasoned sushi rice. This unagi nigiri recipe has a rich sweet savory flavor that is incredibly satisfying.
- Prep time
- 25 min
- Cook time
- 15 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 oz grilled unagi (eel)
- 2 tablespoon unagi sauce
- 1 cup sushi rice (cooked)
- 1 tablespoon rice vinegar
- 1/2 tablespoon sugar
- 1/4 teaspoon salt
- Strips of nori seaweed
- Toasted sesame seeds
- Wasabi
- Pickled ginger
Instructions
- 1
Cook the rice. Wash the rice until the water runs clear. Add the washed rice and water to your rice cooker and cook.
- 2
Season the rice. In a small mixing bowl, mix together the rice vinegar, sugar, and salt until the sugar dissolves. Then drizzle the mixture over the cooked rice and carefully mix it with a rice paddle until combined.
- 3
Cook the unagi. Place the unagi onto an aluminum lined baking tray and bake at 350°F (176°C) for 15 minutes or according to the package instruction.
- 4
Slice the unagi. Using a sharp knife, slice the unagi longwise down the middle. Then unagi against the grain holding the knife at a 45-degree angle. Cut the eel diagonally into about 3-inch long and 1-inch wide pieces.
- 5
Shape the rice. Wet your hand with water and place about 1 tablespoon of seasoned rice into your palm. Squeeze your fingers over the rice, rotate and squeeze again and repeat until you create small oval pieces.
- 6
Assemble. Place the thinly sliced eel on top of the rice and lightly brush the top with unagi sauce. Wrap a thin strip of nori around the middle and garnish with sesame seeds.
- 7
Serve. Serve the unagi nigiri with soy sauce, wasabi, and ginger. Enjoy!