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.

Course Appetizer, Appetizer & Sides, Lunch & Dinner Recipes, Snack

Cuisine Japanese

Keyword eel sushi, sushi with eel, unagi nigiri, unagi roll, unagi sushi, unagi sushi recipe

Prep Time 25

Cook Time 15

Total Time 40

Servings pieces

Calories 73kcal

Author Megan

Equipment

Ingredients

Unagi

8 oz grilled unagi (eel)
2 tablespoon unagi sauce

Sushi Rice

1 cup sushi rice cooked
1 tablespoon rice vinegar
½ tablespoon sugar
¼ teaspoon salt

Garnish

Instructions

Cook the rice. Wash the rice until the water runs clear. Add the washed rice and water to your rice cooker and cook.
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.
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.
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.
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.
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.
Serve. Serve the unagi nigiri with soy sauce, wasabi, and ginger. Enjoy!

Notes

Use warm rice: be sure to use freshly, cooked warm rice when forming the mounds. If you use cold rice, the rice will most likely fall apart and not stick together.
Wet your hands: the sushi rice is incredibly sticky. The only way you can mold the rice with your hands is if you wet your hands between each ball of rice.
Use a sharp knife: the easiest way to cleanly cut the unagi is to use a freshly sharpened knife. Make sure to use one long swift cut and try your best to not move in a sawing motion.
Storage Instructions: This unagi sushi recipe is best served immediately. You can store any leftover eel sushi in an airtight container in the refrigerator for up to one day.

Nutrition