Unagi Nigiri
Elevate your sushi-making skills with this Unagi Nigiri recipe, a Japanese delicacy that's both simple and luxurious. Featuring tender grilled eel coated in a glossy, umami-rich tare sauce, this dish pairs beautifully with perfectly seasoned sushi rice. The subtle infusion of rice vinegar, sugar, and salt in the rice complements the caramelized unagi, while a strip of nori ties it all together for the ultimate bite. Whether broiled indoors or flame-grilled for smoky perfection, this recipe delivers restaurant-quality flavor in just an hour. Perfect for a sushi night at home, serve your Unagi Nigiri with extra tare sauce on the side for an authentic touch.
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Recipe Information
Ingredients
- 200 grams Unagi (grilled eel fillet)
- 1 cup Sushi rice
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 2 tablespoons Soy sauce
- 2 tablespoons Mirin
- 1 tablespoon Sake
- 2 tablespoons Water
- 1 sheet Dried seaweed (nori)
Instructions
Rinse the sushi rice under cold water until the water runs clear. Cook it in a rice cooker or on the stove according to package instructions.
While the rice cooks, prepare the vinegar mixture by combining rice vinegar, sugar, and salt in a small saucepan over low heat. Stir until the sugar and salt are fully dissolved. Remove from heat and let it cool.
Once the rice is cooked, transfer it to a large bowl and add the vinegar mixture. Fold the rice gently with a spatula to mix well, then set aside to cool to room temperature.
To make the tare sauce, combine soy sauce, mirin, sake, and water in a small saucepan over medium heat. Simmer the mixture for about 10 minutes, until it slightly thickens. Remove from heat and let it cool.
Cut the unagi into 12 rectangular slices, about 4 cm long and 2 cm wide.
Place a slice of unagi onto a wire rack set over a baking sheet, brush with the tare sauce, and broil it in the oven for about 3-5 minutes until dark and caramelized. Alternatively, grill outdoors for a smoky flavor.
Cut the nori sheet into thin strips, about 1 cm wide. These will be used to tie the nigiri together.
Dip your hands in water to prevent rice from sticking and form small mounds of rice, about 20 grams each, into oval shapes (size of your palm).
Gently press a slice of unagi on top of each rice mound, wrap a nori strip around the middle of the nigiri, and seal by lightly pressing the nori’s ends underneath the rice.
Serve immediately with extra tare sauce for dipping.
Nutrition Facts
Calories |
198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.8 g | 7% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 805 mg | 35% | |
| Total Carbohydrate | 22.4 g | 8% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 4.7 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 9.9 mcg | 49% | |
| Calcium | 17 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 151 mg | 3% | |
*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.
