5.0 from 153 votes
Unagi Sushi (Eel Sushi)
This easy unagi sushi recipe is perfect for beginners—no raw fish, no rolling mats required! Pre-grilled eel gets broiled to perfection and drizzled with a rich, homemade tare sauce, then placed over seasoned sushi rice for a quick and flavorful sushi night at home. It’s simple, impressive, and so good.
Prep Time
25 mins
Cook Time
25 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 pre-grilled unagi (enough for 8 slices)
- 2 cups cooked sushi rice
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
- 1 nori sheet, cut into ½ inch stripes
- Optional: wasabi, pickled ginger, toasted sesame seeds, chopped scallions
For the Tare (Eel Sauce)
- ½ cup soy sauce
- ½ cup mirin
- ¼ cup sake
- ¼ cup dark brown sugar
- 3 garlic cloves, peeled and smashed
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 rice.
- Let the sauce cool slightly before brushing on the eel—it thickens as it sits.
- Don’t skip broiling! It adds that signature char and warms up the eel perfectly.
- Keep a small bowl of water nearby to wet your hands while shaping rice.
- Let the sauce cool slightly before brushing on the eel—it thickens as it sits.
- Don’t skip broiling! It adds that signature char and warms up the eel perfectly.
Nutrition Information
Calories
111kcal
(6%)
Carbohydrates
24g
(8%)
Protein
3g
(6%)
Fat
0.1g
(0%)
Saturated Fat
0.02g
(0%)
Polyunsaturated Fat
0.04g
Monounsaturated Fat
0.04g
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: 8nigiri
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.