Unagi Terrine Recipe
Marinated and broiled eel layered with avocado and sushi rice, served with a soy syrup and wasabi oil.
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Ingredients
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Eel & Marinade
Sushi Rice
Avocado Layer
Wasabi Oil & Soy Syrup
Finishing & Assembly
Method
Eel & Marinade
- 1
Prepare marinade
In a small saucepan combine 120 ml unagi sauce (tare), 15 ml light soy, 15 ml mirin, 15 ml sake and 10 g sugar. Warm over medium heat, stir until sugar dissolves, then simmer gently 2–3 minutes. Remove from heat and let cool slightly.
- 2
Marinate eel
If using pre-grilled unagi fillets, pat dry. Brush both sides with half the warm marinade (reserve remaining marinade). Place fillets in a shallow dish, brush again, and let sit at room temperature for 10 minutes to absorb flavor.
- 3
Broil eel
Preheat broiler to high with the oven rack ~8–10 cm (3–4 inches) from the element. Line a baking sheet with foil and lightly oil. Place marinated fillets skin-side down. Broil 3–5 minutes until edges caramelize and sauce bubbles, watching closely to avoid burning. Remove, brush with additional reserved sauce, and let rest while preparing rice.
Sushi Rice
- 4
Rinse and cook rice
Rinse 300 g sushi rice under cold water until rinse water runs clear. Drain. Combine rice and 360 ml water in a rice cooker or heavy saucepan. If using a saucepan, bring to a boil, cover, reduce to low and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest covered 10 minutes.
- 5
Season rice
While rice rests, heat 45 ml rice vinegar with 15 g sugar and 5 g salt just until sugar dissolves; do not boil. Transfer rice to a wide bowl and gently fold in vinegar mixture using a cutting motion to avoid mashing grains. Fan the rice to cool to slightly warm (body temperature). Keep covered with a damp cloth to prevent drying.
Avocado Layer
- 6
Prepare avocado
Halve, pit, and scoop 2 avocados into a bowl. Add 15 ml lime juice and 1 tsp salt. Gently mash to a coarse, spreadable consistency—leave small chunks for texture. Taste and adjust salt/lime as needed. Stir in 1 tsp toasted white sesame seeds if using.
Wasabi Oil & Soy Syrup
- 7
Make wasabi oil
In a blender or with an immersion blender, combine 60 ml neutral oil with 5 g wasabi paste. Blend until uniform and slightly emulsified. Taste and adjust wasabi — it should be a mild, fragrant oil. If too hot, add a little more oil. Transfer to a squeeze bottle or small bowl.
- 8
Make soy syrup
Combine 60 ml light soy, 30 ml mirin, 30 g sugar and 30 ml water in a small saucepan. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Reduce heat and simmer 4–6 minutes until slightly thickened to a syrupy consistency. Cool slightly before using.
Finishing & Assembly
- 9
Line terrine mold
Select a rectangular terrine mold or small loaf pan (about 1L/4-cup capacity). Lightly oil the interior with 5 ml neutral or sesame oil. Line the bottom and sides with the toasted nori piece, leaving some overhang if possible so it helps release the terrine.
- 10
Layer rice
Spread a thin, even layer of sushi rice (about one-third of the cooked rice) into the bottom of the lined mold, pressing gently with the back of a spoon to create an even bed. Wet fingers or spoon to prevent sticking. Leave the rice layer compact but not overly compressed.
- 11
Add avocado
Spread half of the avocado mixture evenly over the rice layer to cover completely.
- 12
- 13
Repeat layers
Add a second thin layer of rice (another third), press gently, then the remaining avocado mixture, then the remaining eel strips (or reserve a few attractive pieces for garnish). Top with the final thin layer of rice to fill the mold (the top rice layer should be thin so the terrine holds shape). Press gently and smooth the top.
- 14
- 15
Unmold and finish
Remove weight and plastic. Run a small offset spatula or thin knife around edges to loosen. Invert terrine onto a cutting board, remove liner nori overhang if desired, and peel off nori if you prefer not to serve it—alternatively leave it for structure. Brush the top with remaining soy syrup for sheen and drizzle a few drops/lines of wasabi oil. Garnish with microgreens, pickled ginger, and reserved eel pieces. Sprinkle additional toasted sesame if desired.
- 16
Slice and serve
Using a very sharp, slightly oiled knife, slice the terrine into 8 equal portions (about 8–10 mm thick if making multiple thin slices) wiping the knife between cuts for clean slices. Plate each slice with a small pool of soy syrup and a light drizzle of wasabi oil. Serve immediately.