Description
Experience the rich and savory flavors of traditional Japanese cuisine with this easy-to-make Unagi Sushi Nigiri recipe. Perfectly cooked grilled eel atop seasoned sushi rice, wrapped with nori seaweed and drizzled with sweet unagi sauce, creates an irresistible bite that you can master at home in just 40 minutes.
Ingredients
Scale
Sushi Rice
- 1 cup sushi rice
- 1 tablespoon rice vinegar
- ½ tablespoon sugar
- ¼ teaspoon salt
Eel and Toppings
- 8 oz grilled unagi (eel)
- 2 tablespoon unagi sauce
- Strips of nori seaweed
- Toasted sesame seeds
Accompaniments
- Wasabi
- Pickled ginger
Instructions
- Wash the rice: Rinse the sushi rice under cold water repeatedly until the water runs clear to remove excess starch and ensure proper texture.
- Season the rice: In a small bowl, mix rice vinegar, sugar, and salt until the sugar fully dissolves, then gently fold this seasoning into the cooked rice to create flavorful sushi rice.
- Bake the eel: Preheat your oven to 350°F (176°C). Place the grilled unagi on a tray and bake for about 15 minutes to warm it through and enhance its texture.
- Slice the eel: Carefully slice the baked eel lengthwise and then crosswise to create bite-sized pieces perfect for nigiri sushi.
- Shape the rice: Using wet hands, mold the seasoned sushi rice into small, compact oval shapes that will hold together when topped with eel.
- Assemble the sushi: Place a slice of eel over each rice oval, brush the eel generously with unagi sauce, and then wrap a strip of nori seaweed around the middle to secure the sushi.
- Serve it up: Arrange your unagi nigiri on a plate and serve with soy sauce, a small dab of wasabi, and pickled ginger on the side for an authentic touch.
Notes
- Use freshly cooked sushi rice for the best texture and flavor.
- If unagi sauce is unavailable, a mixture of soy sauce and honey can be used as a substitute.
- Wet your hands with water or a vinegar solution before shaping the rice to prevent sticking.
- For extra crunch, sprinkle toasted sesame seeds over the assembled nigiri before serving.
- Serve immediately for the freshest taste; sushi rice hardens when refrigerated.
