Unagi Nigiri
Sweet and savory grilled eel over pillowed sushi rice, finished with a glossy glaze. This simplified version uses pre-made eel and sushi rice for restaurant-quality results at home.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 18g
Ingredients
- 1.5 cups sushi rice, cooked and cooled
- 6 ounces unagi (grilled eel), thawed if frozen
- 3 tablespoons unagi sauce (eel glaze)
- ½ sheet nori (seaweed sheets)
- 1 teaspoon rice vinegar
- 1 teaspoon sesame seeds (white or black)
Instructions
- 1
Cut the nori sheet in half lengthwise, then cut each half crosswise into strips about 1 inch wide, creating strips that will wrap around the rice mounds.
- 2
Place the sushi rice on a small plate and spray lightly with water, then use wet hands to gently form two oval mounds about 2 inches long and 1 inch wide.
- 3
Pat the unagi dry with a paper towel to remove excess moisture, then place it on a small cutting board and slice against the grain into four pieces, each about 3 inches long and 1 inch wide.
- 4
Drizzle 1 teaspoon of rice vinegar evenly over each rice mound, letting it soak in slightly so the rice becomes glossy but not wet.
- 5
Lay one strip of nori horizontally around the center of the first rice mound, wrapping it completely and slightly overlapping the ends so it stays in place.
- 6
Lay one slice of unagi on top of the nori strip, positioning it so it covers the rice mound lengthwise, then press gently so it adheres.
- 7
Repeat steps 5 and 6 with the remaining rice mound and unagi slice.
- 8
Spoon 1.5 tablespoons of unagi sauce in a thin, even drizzle across the top of each piece of eel, letting it run down the sides slightly.
- 9
Sprinkle 0.5 teaspoon of sesame seeds evenly across the top of each nigiri piece, pressing them gently so they stick to the glaze.
Tools you’ll need
- cutting board
- sharp knife
- small plate
- spray bottle
- paper towels
- small serving plate
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