Eel Sushi (1 Pc) Recipe

Rinse and Cook Rice

Place 0.12 cup short-grain sushi rice into a fine-mesh sieve. Rinse under cold running water, gently rubbing the grains together, until the rinse water runs clear (about 30–45 seconds). Drain. Combine rinsed rice and 0.16 cup water in a small pot with a tight-fitting lid. Let sit 10 minutes to hydrate. Cover, bring to a gentle simmer over medium-low heat, then reduce heat to the lowest setting and cook covered for 10 minutes. Remove from heat and keep covered for 10 minutes more to steam.

Season Rice

While rice cooks, combine 0.5 tsp rice vinegar, 0.25 tsp sugar and 0.0625 tsp salt in a small bowl and stir until dissolved. Transfer cooked rice to a small bowl or flat dish. Gently fold the vinegar mixture into the rice with a rice paddle or spoon, fanning if possible to cool and give rice a glossy texture. Taste and adjust: the rice for one piece should be slightly tangy and sticky. Let rice cool to near room temperature (about 5–10 minutes).

Using wet hands (dip in water to prevent sticking), form approximately 1.25–1.5 tablespoons (about 18–20 grams) of seasoned rice into an oblong egg-shaped mound appropriate for one nigiri piece. Press gently to compact—firm but not crushed.

Prepare Eel

If using a larger pre-cooked unagi fillet, cut a thin slice approximately 2.5–3.5 inches long, 0.75–1 inch wide, and about 1/8 inch thick, trimming to fit the rice mound. For a small portion specified (0.25 oz), ensure the slice covers the rice top. If the eel is cold, briefly warm it under a broiler or in a hot skillet for 20–30 seconds per side to bring glaze to a gentle sizzle—do not overcook. If warm, proceed directly.

Apply Sauce

Brush 0.5 tsp unagi sauce lightly onto the top of the eel slice. If the eel was warmed under a broiler, you can briefly return it to the heat (5–10 seconds) after saucing to slightly caramelize the glaze—watch closely to avoid burning.

Assemble Nigiri

Take the rice mound in one hand and spread a very small dab (about 1/8 tsp) of water or a tiny amount of wasabi on the top surface of the rice if desired. Gently place the eel slice over the rice, pressing lightly at the center and ends so the eel adheres to the rice without squashing it. Smooth edges so the topping sits neatly on the rice.

Finish

If desired, brush an additional light coat (up to remaining of the 0.5 tsp total) of unagi sauce on top for shine. Sprinkle 0.0625 tsp toasted sesame seeds over the eel if using. Plate the nigiri with 1 slice of pickled ginger and the optional 0.125 tsp wasabi on the side.

Serve immediately at room temperature. Consume within an hour for best texture and flavor.