Unagi (eel) nigiri is a Japanese sushi made from barbecued freshwater eel, sushi rice, and a strip of nori (seaweed wrapper). The combined rich flavor of the eel with the subtle vinegar of the sushi rice make this a must try!
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What is Unagi (Eel) Nigiri?
While unagi rolls may be the more popular eel sushi in Western sushi restaurants, unagi nigiri is by far the more popular eel sushi option in Japan. Unagi nigiri is a slice of barbecued freshwater eel draped over a ball of sushi rice and held in place by a strip of nori (seaweed wrapper). I like to drizzle unagi sauce over the nigiri before serving.
In Japan, unagi (eel) is considered a delicacy due to it being a more costly ingredient. I love the combination of flavors brought out by the eel, sushi rice, and tangy unagi sauce.
Are Live Eel Used in Unagi Nigiri?
If you visit an Asian grocery store, you may see several tanks of various live eel. While starting with live eel and preparing your unagi from scratch is delicious, it can be an intimidating process. I almost always start with a frozen barbecued eel when preparing unagi nigiri and other unagi dishes. Most sushi restaurants and homes in Japan also start with a frozen eel when preparing unagi sushi.
How to Make Unagi (Eel) Nigiri
While cooking eel may seem daunting to some, it’s actually pretty quick and easy to prepare. Below we walk you through each step of the process:
1. Thaw the frozen eel by placing it in the fridge the night before you plan on using it. If you are in a hurry, you can also soak the unopened eel package in cold water for 30 minutes before you need to use it.
Cook Sushi Rice
1. Rinse 2/3 cup of sushi rice by placing it in a colander and running water through it until the water is clear.
2. After the rice is rinsed, add it to a sauce pan with 1 cup of water (I would check the instructions on the sushi rice package to see exactly how much water to add as it can vary depending on the brand).
3. Bring the water to a boil and then reduce the heat to low. Cover and let the rice simmer for 20 to 30 minutes, or until the water is absorbed and the rice is soft.
4. Remove the rice, place it into a bowl or dish, and let cool. I would line the dish with parchment paper prior to adding the rice to avoid sticking.
5. Mix two tablespoons of sushi vinegar into your rice. Stir until it has absorbed into the rice. Once cooled and the sushi vinegar has been fully absorbed, your rice is ready!
Prepare the Unagi Sauce
1. To prepare the unagi sauce combine soy sauce, sugar, and mirin into a sauce pan and heat on medium heat. Mix together as the pan heats up until the mixture is combined.
2. Bring the mixture to a boil and reduce the heat to simmer.
3. Simmer for 10 to 15 minutes, stirring occasionally.
4. Turn off the heat and let the sauce cool. You will notice it thickening as it cools.
Prepare the Eel
1. Remove eel fillet from the package and place on a plate.
2. Wipe the existing sauce from the eel with a paper towel or cloth. Many chefs don’t do this but I don’t love the sauce that comes on the eel. I instead prefer to drizzle my own unagi sauce over the top of the nigiri prior to serving.
3. Once the sauce is removed, slice the eel in half down the center creating two long half fillets.
4. Place one half of the eel fillet at a 45 degree angle on the cutting board. Then cut the eel into slices an inch or so wide and around 3 inches long. When cutting, tilt your knife at a 45 degree angle.
5. Add the eel strips to a greased baking sheet skin side up and broil on high for six minutes. Place on the top rack so it’s around 9 inches from the heat.
6. After broiling, quickly remove the eel from the baking sheet and place on a plate to be used in the sushi.
Assemble the Unagi (Eel) Nigiri
1. Cut the nori sheets into strips about one half an inch wide.
2. Mix a splash of rice vinegar into a bowl of water and wet hands. This helps prevent the rice from sticking to your hands. After wetting your hands, use your first two fingers to form a small ball of sushi rice into the shape of a cylinder. The exact size depends on the size of your eel slices. The eel should hang over the rice slightly on the front and back of the nigiri.
3. Drape eel slice over the sushi rice ball. I would use a slice that’s large enough to cover the rice ball but not touch the plate.
4. Wrap the nori strip around the eel slice and rice ball to hold in place. Press the two ends of the nori strip together to hold in place on the bottom of the rice ball.
5. Drizzle unagi sauce over the unagi nigiri and enjoy!
Unagi Nigiri Recipe
Unagi (Eel) Nigiri Recipe
Equipment
- 1 Pot for cooking sushi rice
- 1 Sharp knife and cutting board
Ingredients
- 2/3 Cup Sushi Rice dried, will cook to 2 cups
- 2 Tbps. Sushi Vinegar
Unagi (Eel) Sauce
- 1/2 Cup Soy Sauce
- 1/2 Cup Mirin
- 1/2 Cup Sugar
Assemble Eel Nigiri
- 8 oz Eel Fillet cut into 12 slices
- 2 Nori Sheets Cut into strips
Instructions
- Thaw the eel by putting it in the fridge the night before you plan on using it. However, if you are in a time crunch, you can also thaw it quickly by running the package through warm water.
Cook Sushi Rice
- Rinse 2/3 cup of sushi rice by placing it in a colander and running water through it until the water is clear.
- After the rice is rinsed, add it to a sauce pan with 1 cup of water (I would check the instructions on the sushi rice package to see exactly how much water to add as it can vary depending on the brand).
- Bring the water to a boil and then reduce the heat to low. Cover and let the rice simmer for 20 to 30 minutes, or until the water is absorbed and the rice is soft.
- Remove the rice and place into a bowl or dish and let cool. I would line the dish with parchment paper prior to adding the rice to avoid sticking.
- Mix two tablespoons of sushi vinegar into your rice. Stir until it has absorbed into the rice. Once cooled and fully absorbed, your rice is ready to roll!
Prepare the Unagi Sauce
- To prepare the unagi sauce combine soy sauce, sugar, and mirin into a sauce pan and heat on medium heat. Mix together as the pan heats up until the mixture is combined.
- Bring the mixture to a boil and reduce the heat to simmer.
- Simmer for 10 to 15 minutes, stirring occasionally.
- Turn off the heat and let the sauce cool. You will notice it thickening as it cools.
Prepare the Eel
- Remove eel fillet from the package and place on a plate.
- Wipe the existing sauce from the eel with a paper towel or cloth. Many chefs don't do this but I don't love the sauce that comes on the eel. I instead prefer to add my own unagi sauce both inside the sushi roll with the fillings and drizzled over the top of the sushi roll after it is cut.
- Once the sauce is removed, slice the eel in half down the center creating two long fillets.
- Place half of the eel fillet at a 45 degree angle on the cutting board. Then cut the eel into slices an inch or so wide and around 3 inches long. When cutting, tilt your knife at a 45 degree angle.
- Add the eel strips to a greased baking sheet skin side up and broil on high for six minutes. Place on the top rack so it is around 9 inches from the heat.
- After broiling, quickly remove the eel from the baking sheet and place on a plate to be used in the sushi.
Assemble the Unagi (Eel) Nigiri
- Cut the nori sheets into strips about one half an inch wide.
- Mix a splash of rice vinegar into a bowl of water and wet hands. This helps prevent rice from sticking to your hands. After wetting your hands, use your first two fingers to form a small ball of sushi rice into the shape of a cylinder. The exact size depends on the size of your eel slices. The eel should hang over the rice slightly on the front and back of the nigiri.
- Drape eel slice over the sushi rice ball. I would use a slice that is large enough to cover the rice ball but not touch the plate.
- Wrap the nori strip around the eel slice and rice ball to hold in place. Press the two ends of the nori strip together to hold in place on the bottom of the rice ball.
- Drizzle unagi sauce over the unagi nigiri and enjoy!
Video
Nutrition
Frequently Asked Questions
Is unagi (eel) nigiri cooked?
Yes, the unagi (eel) in unagi nigiri is fully cooked. This sushi contains no raw fish or meat.
Is unagi (eel) nigiri gluten-free?
Unless specifically designated as “gluten-free” on the unagi package, I would assume any eel you consume to contain gluten as unagi is often marinated in an unagi sauce that contains gluten prior to packaging.
Is unagi (eel) nigiri a traditional Japanese sushi?
Yes, unagi nigiri is the preferred way to eat unagi sushi in Japan (as opposed to unagi rolls) and is widely popular throughout the country.
Final Thoughts on Unagi (Eel) Nigiri
Unagi (Japanese freshwater eel) has a delicate flavor that pairs perfectly with the vinegar flavor of the sushi rice and salty nori strip. Whether you enjoy it as a part of a larger sushi platter or as a meal by itself, you won’t be disappointed. Happy cooking!
For more fun recipes, check out the below articles:
Unagi Don (Eel Rice Bowl) Recipe
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Bob Schaffart
Saturday 6th of July 2024
Love this!