Eel Nigiri

Discover the rich umami flavors of Eel Nigiri, a classic Japanese delicacy combining silky grilled unagi with perfectly seasoned sushi rice. This recipe guides you through preparing tender eel coated in a glossy soy-mirin glaze, nestled atop lightly vinegared rice for a melt-in-your-mouth experience. A touch of wasabi adds a subtle kick, while a strip of nori keeps everything elegantly intact. Perfect for sushi enthusiasts, this homemade Eel Nigiri comes together in just 30 minutes, offering an authentic taste of Japan right in your kitchen. Serve these bite-sized beauties with a drizzle of extra eel sauce for a bold and irresistible finish. Whether for a special occasion or a sushi night, this is fusion cuisine at its finest!

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Cut the unagi fillet into 8 even pieces. Lightly brush each piece with the sauce prepared earlier.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Repeat the process until all nigiri are prepared. Serve the eel nigiri with additional eel sauce drizzled on top and enjoy!

Nutrition Facts

Serving size	574.8 grams (574.8g)

Amount per serving	% Daily Value*
Calories	886

Total Fat 12.80g	16%
Saturated Fat 2.70g	14%
Polyunsaturated Fat 0.00g
Cholesterol 126mg	42%
Sodium 3606mg	157%
Total Carbohydrate 142.90g	52%
Dietary Fiber 2.30g	8%
Total Sugars 42.00g
Protein 31.20g	62%

Vitamin D 792IU	3960%
Calcium 61mg	5%
Iron 3mg	17%
Potassium 554mg	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.

Source of Calories

Fat: 14.2%

Protein: 15.4%

Carbs: 70.4%