Unagi Avocado Pressed Sushi Recipe

Rinse and soak rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, swirling with your hand, until the water runs clear (about 3–5 minutes). Drain and let sit 30 minutes to hydrate.

Cook rice

Combine the rinsed rice and 2 1/4 cups water in a rice cooker or medium saucepan. If using a saucepan, bring to a boil, reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let rest, covered, for 10 minutes.

Season rice

While the rice rests, warm 4 tbs rice vinegar, 2 tbs sugar and 1 tsp salt in a small saucepan over low heat just until sugar dissolves. Transfer rice to a large shallow wooden or nonreactive bowl. Pour the vinegar mixture over rice and cut through the rice with a rice paddle or spatula in a slicing motion to combine, fanning at the same time to cool to near room temperature (about 5–8 minutes). Cover with a damp towel until ready to assemble.

Prepare unagi

If your grilled unagi is not pre-sliced, cut into 1/4-inch strips roughly as long as the press you will use. Warm the unagi gently in a skillet over low heat with 2 tbs of unagi sauce for 1–2 minutes until glazed and heated through. Reserve remaining sauce for brushing.

Prepare avocado and cucumber

Halve and pit the avocado, then slice thinly lengthwise. Toss cucumber juliennes with a pinch of salt and drain any excess liquid on paper towel for 5 minutes. If using wasabi, mix 1 tsp wasabi with a tiny splash of water to soften into a paste (optional).

Prepare mold or press

Use an oshizushi (wooden pressed sushi) mold, a terrine mold, or a small loaf pan. Lightly oil the interior with 1 tsp neutral oil or line the bottom with a strip of nori if using for cleaner edges.

Layer rice base

Spread about half of the cooled sushi rice evenly into the mold, pressing gently but firmly with the back of a wet spoon or the mold's presser to create a compact layer (about 1/2–3/4 inch thick).

Add fillings

Arrange warmed unagi strips in a single layer over the rice. Drizzle about 1–2 tbs unagi sauce over the eel. Add a single even layer of avocado slices across the eel, followed by the cucumber juliennes. If using nori, place the nori between rice and fillings at this stage for structure.

Top with rice

Gently spread the remaining sushi rice over the fillings, pressing firmly and evenly to compress the sandwich into the mold. Use the presser to apply steady pressure for at least 30 seconds, then tighten and press for another 1 minute for a compact block.

Invert and finish

Carefully remove the presser and invert the mold onto a cutting board so the eel/avocado side is facing up. Remove the mold. If the top looks uneven, press lightly with a flat spatula. Brush the top (unagi side) with the remaining 3 tbs unagi sauce and sprinkle 1 tbs toasted sesame seeds across the top.

Slice

Using a very sharp knife dipped in hot water and wiped dry between cuts, slice the pressed sushi into 6–8 even rectangular pieces. Clean the knife between slices to keep edges tidy.

Arrange pressed sushi on a platter. Garnish with pickled ginger and a small dab of wasabi on the side. Serve with soy sauce for dipping. Optionally drizzle any extra warmed unagi sauce over pieces before serving.

Leftovers: store tightly wrapped in plastic in the refrigerator for up to 24 hours. Best eaten the same day to preserve texture.