Unagi Musubi Recipe

1. Rinse the rice in a fine-mesh sieve or bowl until the water runs clear (about 3–4 rinses). Drain 10–15 minutes.

2. Combine rinsed rice and 2.25 cups water in a rice cooker or heavy pot. Cook according to rice cooker instructions or bring to a boil, then reduce to low and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

3. While rice cooks, warm the rice vinegar, sugar and salt in a small saucepan over low heat or in the microwave just until sugar dissolves. Do not boil; remove from heat.

4. Transfer hot cooked rice to a wide bowl (a hangiri if available). Gently fold in the vinegar mixture with a cutting motion to season and cool the rice. Fan or let stand to bring rice to room temperature (about 10–15 minutes). Do not overmix – rice should be sticky and glossy.

5. If using store-bought grilled unagi and sauce, preheat a broiler or oven to 400°F (200°C). Place unagi skin-side down on a foil-lined tray and brush with 1–2 tablespoons of unagi sauce.

6. Broil or bake for 4–6 minutes until warmed through and glazed, brushing once more with sauce midway. If using pre-cooked frozen unagi, ensure it is fully thawed before reheating.

7. If making sauce from scratch: combine 6 tablespoons of water, 2 tablespoons mirin, 2 tablespoons soy sauce and 2 tablespoons sugar in a small saucepan. Simmer gently until slightly thickened (4–6 minutes). Use immediately or cool and store. Reserve about 2 tablespoons for brushing the finished musubi and 4 tablespoons for glazing while reheating if desired.

8. After reheating/glazing, slice each unagi fillet into two portions roughly the length of your nori strip so each musubi gets a generous piece.

9. Prepare nori strips by cutting full nori sheets into strips 1.5–2 inches (4–5 cm) wide and L length roughly to wrap around the rice block. Toast strips very briefly over a low flame or dry pan if desired for crispness, then let cool.

10. Wet your hands lightly with water (or a little vinegar water) to prevent rice sticking. If using a musubi mold: place the mold on a sheet of plastic wrap or directly on the nori strip laid out. Fill the mold with an even layer of sushi rice about 3/4 inch (2 cm) thick, pressing gently but firmly to compact the rice.

11. If assembling freehand: take about 3–4 tablespoons of sushi rice (about 60–80 g) and shape into a compact oval or rectangle large enough to sit on the nori strip. Press rice so it holds together but is not over-compressed.

12. Brush the top of the rice lightly with 1/2 teaspoon of unagi sauce to help adhesion and flavor. Place a piece of warmed unagi on top of each rice portion, pressing gently to adhere.

13. Wrap a nori strip around the middle of the rice + unagi, overlapping the ends underneath the rice. Use a drop of water or a little vegetable oil on the nori edge to help it seal. If using plastic wrap under the mold, remove the mold then fold and seal the nori. Trim excess nori if desired.

14. Brush the exposed top of the unagi with additional unagi sauce for shine. Sprinkle toasted sesame seeds and/or a pinch of shichimi togarashi if using.

15. Let musubi rest 1–2 minutes so nori softens slightly from the rice, then serve warm or at room temperature.