5 from 153 votes
Unagi Sushi (Eel Sushi)
Unagi Sushi combines pre-grilled unagi slices with seasoned sushi rice shaped by hand and wrapped with a thin nori strip. The unagi is lightly brushed with a rich tare sauce made from soy sauce, mirin, sake, brown sugar, and garlic, offering a balance of sweet and savory flavors. Broiling the eel adds a slight char that warms and intensifies its flavor. This traditional nigiri sushi is often served with wasabi, pickled ginger, sesame seeds, and scallions for added texture and taste contrast.
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
Servings:
8
nigiri
Calories:
111 kcal
Course:
Side Dish, Main Course, Snacks
Cuisine:
Japanese
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 nigiri
Amount Per Serving
Calories 111
% 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.