Unagi Nigiri

Experience the rich, savory flavors of Japan with Unagi Nigiri, a classic sushi dish that’s as simple as it is elegant. This recipe combines tender grilled eel, basted with a homemade sweet and smoky tare sauce, and perfectly seasoned sushi rice for an authentic culinary delight. With just a few key ingredients like umami-packed soy sauce, mirin, and sake, the tare sauce adds depth and caramelization to the unagi, while the sushi rice, infused with a delicate balance of rice vinegar, sugar, and salt, provides the perfect base. Topped with a slice of unagi and wrapped with a strip of nori for a polished presentation, this hand-shaped sushi captures the essence of traditional Japanese cuisine. Ready in just an hour, Unagi Nigiri is ideal for sushi night or an impressive appetizer. Serve it with extra tare sauce on the side, and bring a taste of Japan to your table!

Nutriscore Rating: 62/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Cut the unagi into 12 rectangular slices, about 4 cm long and 2 cm wide.

Step 6

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.

Step 7

Cut the nori sheet into thin strips, about 1 cm wide. These will be used to tie the nigiri together.

Step 8

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).

Step 9

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.

Step 10

Serve immediately with extra tare sauce for dipping.

Nutrition Facts

Serving size	547.1 grams (547.1g)

Amount per serving	% Daily Value*
Calories	822

Total Fat 23.90g	31%
Saturated Fat 5.10g	26%
Polyunsaturated Fat 0.00g
Cholesterol 252mg	84%
Sodium 3632mg	158%
Total Carbohydrate 92.20g	34%
Dietary Fiber 1.00g	4%
Total Sugars 28.70g
Protein 49.50g	99%

Vitamin D 1584IU	7920%
Calcium 61mg	5%
Iron 3mg	14%
Potassium 672mg	14%

*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: 27.5%

Protein: 25.3%

Carbs: 47.2%