Grilled Eel Sushi (Unagi Nigiri)
Indulge in the savory elegance of Grilled Eel Sushi (Unagi Nigiri), a beloved Japanese delicacy known for its luscious flavors and striking presentation. This recipe beautifully combines tender, caramelized grilled eel with perfectly seasoned sushi rice, topped with a glossy homemade unagi sauce made from soy sauce, mirin, sake, and a touch of sugar. The eel's smoky sweetness is balanced with a hint of wasabi and secured with a delicate strip of roasted nori, making each bite a delightful harmony of textures and flavors. Perfect for a special occasion or a sushi night at home, this dish is both satisfying and stunning, offering an authentic taste of Japanese cuisine. Serve with pickled ginger and soy sauce for an unforgettable dining experience.
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Ingredients
- 200 grams Fresh eel fillets
- 60 milliliters Soy sauce
- 60 milliliters Mirin
- 30 grams Granulated sugar
- 60 milliliters Sake
- 200 grams Sushi rice
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar (for seasoning rice)
- 1 teaspoon Salt
- 1 teaspoon Wasabi paste
- 5 pieces Roasted seaweed (nori) strips
- 240 milliliters Water
Directions
Step 1
Begin by preparing the sushi rice. Rinse the sushi rice under cold water until the water runs clear to remove excess starch. Combine the rice with 240 milliliters of water in a rice cooker or a pot. Cook according to the rice cooker's instructions or bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for another 10 minutes.
Step 2
In a small saucepan, prepare the sushi rice seasoning by mixing rice vinegar, 1 tablespoon of sugar, and salt. Heat gently until the sugar dissolves completely. Pour over the cooked rice and gently fold to combine. Allow the rice to cool to room temperature while you prepare the eel.
Step 3
To make the eel sauce, combine soy sauce, mirin, sake, and 30 grams of granulated sugar in a small saucepan. Bring to a boil over medium heat, then reduce the heat to low and let it simmer until the sauce thickens slightly, about 10 minutes. Set aside to cool.
Step 4
Carefully cut the eel fillets into bite-sized pieces suitable for nigiri, approximately 6-7 centimeters in length and about 1-1.5 centimeters in width.
Step 5
Preheat your grill to medium heat. Brush the eel fillets with the prepared sauce, coating them evenly.
Step 6
Grill the eel pieces until they are slightly caramelized and charred, about 3-4 minutes on each side. Frequently brush them with the sauce for extra flavor and moisture. Once done, remove the eel from the grill.
Step 7
To assemble the sushi, take a small amount of sushi rice (approximately 20-25 grams) and form it into an oblong shape using your hands. The rice should be compacted gently and not too tight.
Step 8
Dab a small bit of wasabi onto the underside of each piece of grilled eel. Press the eel gently onto the formed rice.
Step 9
Wrap a thin strip of roasted seaweed around the center of each nigiri to hold the eel in place.
Step 10
Repeat the process until all sushi pieces are prepared. Serve with additional eel sauce and garnish with pickled ginger and soy sauce for dipping if desired.
Nutrition Facts
| Serving size | 925.1 grams (925.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1152 |
| Total Fat 24.90g | 32% |
| Saturated Fat 5.30g | 27% |
| Polyunsaturated Fat 0.30g | |
| Cholesterol 252mg | 84% |
| Sodium 5087mg | 221% |
| Total Carbohydrate 152.00g | 55% |
| Dietary Fiber 2.90g | 10% |
| Total Sugars 76.20g | |
| Protein 51.40g | 103% |
| Vitamin D 1864IU | 9320% |
| Calcium 111mg | 9% |
| Iron 4mg | 24% |
| Potassium 949mg | 20% |
Source of Calories