Eel Sushi Recipe

Rinse and soak rice

Place 2 cups short-grain Japanese rice in a fine-mesh sieve and rinse under cold water, swishing with your hand, until the water runs mostly clear (3–4 rinses). Drain and transfer to a rice cooker pot or heavy saucepan. Add 300 ml water. Let the rice soak 30 minutes if time allows to improve texture.

Cook rice

If using a rice cooker, cook per machine instructions. If using a saucepan: bring to a gentle boil over medium-high heat, cover, reduce to low, and simmer 12–14 minutes until water is absorbed. Remove from heat and rest, covered, 10 minutes.

Season rice

While rice rests, combine 3 tbs rice vinegar, 1 tbs sugar, and 1/2 tsp fine sea salt in a small bowl and stir until dissolved. Transfer rice to a wooden or wide nonreactive bowl (hangiri or large bowl). Gently fold the vinegar mixture into the rice using a cutting motion with a rice paddle or spatula to separate grains. Fan the rice while folding (or use a towel/fan) to cool to room temperature; this gives shiny, slightly sticky rice. Do not overwork.

Prepare glaze (unagi tare)

In a small saucepan combine 3 tbs soy sauce, 2 tbs mirin, 1 tbs sake, 2 tbs dark brown sugar, and 2 tbs water. Bring to a gentle simmer over medium heat, stirring to dissolve sugar. Reduce heat to low and simmer 3–5 minutes until slightly thickened and glossy. Remove from heat and let cool slightly; sauce will thicken more as it cools.

Warm and glaze eel

If using pre-grilled unagi fillets, place them on a foil-lined baking sheet, brush generously with the prepared tare, and broil or grill for 1–3 minutes until warmed and glaze is bubbling and caramelized (watch carefully to avoid burning). Alternatively, warm in a skillet over medium heat, brushing glaze on both sides and turning once. Remove and let rest 1–2 minutes. Slice each fillet into strips approximately 1/2" wide and 3–4" long for nigiri or sashimi-style topping.

Form nigiri (traditional)

Wet your hands lightly with a water+rice vinegar mixture to prevent sticking. Take about 2 tbs (about 20–25 g) of sushi rice and form an oblong ball by gently compressing: press the sides, then shape with your fingers — firm but not mashed. Place a small dab of wasabi on the underside of each eel slice (optional). Lay a slice of glazed eel over the rice and press gently to adhere. Brush a little extra tare on top for shine. Repeat to make 8–10 pieces depending on rice size.

Alternative: rolls or hand rolls

To make small rolls: place nori shiny side down on a bamboo mat (or plastic wrap), spread a thin layer of rice (about 3/4 cup equivalent divided among 4 sheets) leaving a 1/2" margin at the top, place eel strips across the center, and roll tightly. Slice into 6–8 pieces per roll. For hand rolls, place rice and eel on one end of a nori sheet and roll into a cone.

Garnish and serve

Arrange nigiri or rolls on a platter. Sprinkle with toasted sesame seeds and thinly sliced scallions. Serve with pickled ginger, wasabi, and shoyu on the side. Provide extra tare for brushing if desired.

Use plastic wrap to shape pressed-style eel (oshizushi) if desired: line a small rectangular mold with plastic wrap, pack rice, place eel on top, press, then invert and slice. Keep a damp towel nearby to wipe hands and tools; cool rice to room temperature before handling to preserve texture.