Eel Recipe

Rinse rice

Place 2 cups sushi rice in a fine mesh sieve or bowl and rinse under cold water, swishing with your hand, until the rinse water runs clear (about 6–8 rinses). Drain well for 10–15 minutes.

Cook rice

Combine rinsed rice and 2.2 cups water in a rice cooker or heavy pot. If using a pot, bring to a boil covered, then reduce heat to low and simmer 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

Season rice

While the rice rests, warm 3 tbs rice vinegar, 1 tbs sugar, and 1 tsp salt in a small saucepan over low heat just until sugar dissolves. Transfer rice to a hangiri or wide bowl. Gently fold the vinegar mixture into rice using a slicing motion with a rice paddle or spatula to separate grains. Fan the rice or let it sit 5–10 minutes to cool to slightly warm.

Make tare (unagi glaze)

Combine 6 tbs soy sauce, 4 tbs mirin, 2 tbs sake, and 2 tbs sugar in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring until sugar dissolves. Reduce heat and simmer 6–8 minutes until sauce thickens slightly and coats the back of a spoon. Remove from heat and set aside; it will thicken a bit more as it cools.

Prepare eel for cooking

If using pre-cooked (broiled/steamed) packaged unagi, remove from packaging and pat dry. If using raw eel fillets, score lightly (optional) and season very lightly. Preheat a broiler or grill to high. Brush eel pieces lightly with 1 tsp vegetable oil to prevent sticking.

Cook and glaze eel

Place eel skin-side down on a foil-lined baking sheet or on a hot grill. Broil or grill 3–5 minutes until heated through and slightly caramelized on edges. Remove, brush generously with the tare, then return to broiler/grill for another 1–2 minutes to caramelize the glaze. Repeat one more time for a glossy, sticky finish. Taste and reserve additional glaze for serving.

Portion rice

Wet your hands lightly with water (and a little rice vinegar to prevent sticking). Take about 20–25 g (roughly 2 tablespoons) of sushi rice and form an oblong nigiri shape by gently pressing and shaping rice between your palms — firm enough to hold but not smashed. Repeat to make about 12 pieces (depending on exact sizes).

Add wasabi

Lightly dab about 1/8 tsp wasabi onto one side of each eel slice or a small smear on the rice if preferred. Place the glazed eel slice over the rice, pressing gently to adhere.

Finish and garnish

Using kitchen scissors or a sharp knife, cut eel fillets into strips sized to fit atop each rice portion. If desired, lightly brush each assembled nigiri with reserved tare for extra gloss. Sprinkle with toasted sesame seeds and/or finely sliced chives or scallion.

Arrange eel nigiri on a platter. Serve immediately with pickled ginger and additional tare or soy sauce on the side. Consume fresh for best texture; eel nigiri is best enjoyed the same day.