Unagi Sushi (Eel Sushi)
User Reviews
5
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Prep Time
25 mins
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Cook Time
15 mins
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Total Time
40 mins
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Servings
8 nigiri
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Calories
111 kcal
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Course
Side Dish, Main Course, Snacks
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Cuisine
Japanese
Unagi Sushi (Eel Sushi)
Description
Unagi Sushi features sushi rice carefully cooked and seasoned with rice vinegar, sugar, and salt to give it a subtle tangy sweetness. The rice is shaped into small oblong mounds by wetting hands to prevent sticking. The eel sauce (tare) is prepared by simmering soy sauce, mirin, sake, dark brown sugar, and garlic until thickened and then strained for smoothness. The pre-grilled unagi is broiled to add a signature warm char and then sliced for serving.
The sushi is assembled by wrapping a narrow nori strip around the rice mound, topping it with a slice of eel, and securing with light pressure. Additional tare is brushed on the eel pieces for a glaze and flavor boost. Garnishes such as toasted sesame seeds and chopped scallions add crunch and a hint of freshness. Wasabi and pickled ginger can accompany this dish for palate cleansing and heat.
Handling hot tare with care and wetting hands during rice shaping help maintain the right texture, preventing the rice from becoming sticky. This nigiri balances the rich sweetness of the eel with the acidic rice and umami sauce. It is a refined preparation commonly served as part of a sushi meal or on its own.
Ingredients
For the Sushi
- 1-2 packages unagi enough for 8 slices, pre-grilled
- 2 cups sushi rice cooked
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
- 1 nori cut into ½ inch stripes, sheet
- wasabi optional, toasted sesame seeds, chopped scallions
- pickled ginger
- sesame seed
- green onion
For the Tare (Eel Sauce)
- ½ cup soy sauce
- ½ cup mirin
- ¼ cup sake
- ¼ cup dark brown sugar
- 3 garlic peeled and smashed, cloves
Instructions
- Make the Sushi Rice: Cook sushi rice according to package directions. While warm, season with rice vinegar, sugar, and salt. Gently fold until combined and let cool to room temperature.
- Make the Tare Sauce: In a saucepan over medium heat, whisk together soy sauce, mirin, sake, brown sugar, and garlic. Bring to a boil, then reduce heat and simmer for 15 minutes until reduced by half. Strain and set aside.
- Broil the Unagi: Place unagi on a foil-lined baking sheet and broil for 6–8 minutes. Slice into 8 pieces. Lightly brush with tare sauce.
- Shape the Rice: Wet your hands to prevent sticking. Scoop and shape a small handful of rice into an oblong mound (about the size of your index finger).
- Assemble the Nigiri: Wrap a thin strip of nori around the rice. Place one slice of unagi on top. Lightly press to secure.
- Serve: Drizzle extra tare sauce over each piece. Garnish with sesame seeds or scallions if desired. Serve with wasabi and pickled ginger.
Notes
- Keep a small bowl of water nearby to wet your hands while shaping the sushi rice to prevent sticking.
- Allow the tare sauce to cool slightly before brushing on the eel thinly to avoid over-thickening.
- Broiling the unagi before assembling is important to add warmth and characteristic char flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8nigiri
Amount Per Serving
Calories 111 kcal
% Daily Value*
| Calories | 111kcal | 6% |
| Carbohydrates | 24g | 8% |
| Protein | 3g | 6% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.02g | 0% |
| Polyunsaturated Fat | 0.04g | 0% |
| Monounsaturated Fat | 0.04g | 0% |
| Cholesterol | 0.2mg | 0% |
| Sodium | 927mg | 39% |
| Potassium | 52mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 21IU | 0% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 12mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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