Eel Nigiri
Elevate your sushi night with the irresistible charm of Eel Nigiri, a traditional Japanese delicacy that's as easy to make as it is luxurious to eat. This recipe features tender, smoky-sweet unagi (grilled eel) delicately perched atop perfectly seasoned sushi rice and secured with a strip of nori. The unagi is coated with a rich, glossy glaze made from soy sauce, mirin, and sake, adding depth and umami to every bite. With a hint of gentle heat from wasabi, this recipe balances sweet, savory, and spicy notes beautifully. Ready in just 30 minutes, this dish is perfect for impressing your guests or enjoying an indulgent treat at home. Served with an extra drizzle of eel sauce, Eel Nigiri delivers authentic Japanese flavors that sushi lovers can't resist. Keywords: Eel Nigiri recipe, unagi sushi, Japanese cuisine, homemade sushi, sushi rice seasoning.
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Recipe Information
Ingredients
- 1 fillet Unagi (grilled eel)
- 300 grams Sushi rice
- 3 tablespoons Rice vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 2 tablespoons Soy sauce
- 2 tablespoons Mirin
- 2 tablespoons Sake
- 1 teaspoon Wasabi
- 1 sheet Nori (dried seaweed sheet)
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine with 360 ml of water in a rice cooker, and let it cook until done.
While the rice is cooking, prepare the sushi vinegar by mixing the rice vinegar, sugar, and salt in a small saucepan over low heat. Stir the mixture until the sugar and salt have dissolved, then let it cool.
Once the rice is cooked, transfer it to a large bowl and gradually fold in the sushi vinegar with a wooden spatula. Let the rice cool to room temperature by spreading it gently.
Prepare the eel by mixing soy sauce, mirin, and sake in a saucepan. Heat over medium flame and bring to a simmer, then reduce the heat and let it thicken slightly, about 5-7 minutes.
Cut the unagi fillet into 8 even pieces. Lightly brush each piece with the sauce prepared earlier.
Moisten your hands with vinegar water (a mix of water and a splash of vinegar) to prevent sticking, and take about 2 tablespoons of sushi rice to form an oblong-shaped ball.
Place a small dab of wasabi on one side of the rice ball and set a piece of eel on top. Gently mold the rice around the eel to secure them together.
Cut the nori sheet into thin strips, approximately 1 cm wide. Use each strip to wrap around the middle of each nigiri to secure the eel in place.
Repeat the process until all nigiri are prepared. Serve the eel nigiri with additional eel sauce drizzled on top and enjoy!
Nutrition Facts
Calories |
886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.8 g | 16% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 3606 mg | 157% | |
| Total Carbohydrate | 142.9 g | 52% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 42.0 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 19.8 mcg | 99% | |
| Calcium | 61 mg | 5% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 554 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
