Lu6: Unagi Recipe

Rinse the Rice

In a sieve, rinse the sushi rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy.

Cook the Rice

In a rice cooker or pot, combine the rinsed sushi rice with 2.5 cups of water. Cook according to rice cooker instructions or bring to a boil, then reduce to low heat and cover for 20 minutes.

Season the Rice

Once cooked, transfer the rice to a large bowl. Mix together the soy sauce, mirin, sake, and sugar until dissolved. Fold this mixture into the rice gently, being careful not to smash the grains.

Grill the Unagi

Preheat a grill or grill pan over medium heat. Place the unagi pieces skin-side down and grill for about 6-8 minutes, basting with a mixture of soy sauce and mirin until caramelized.

Slice the Unagi

Once grilled, remove the unagi from the grill and let it rest for a few minutes. Slice each piece into bite-sized portions.

Prepare Nori and Rice

Lay a nori sheet on a bamboo mat or a clean surface. With wet hands, take a handful of seasoned sushi rice and spread it evenly over the nori, leaving an inch at the top.

Add Unagi and Garnish

Place the sliced unagi on top of the rice. Sprinkle sesame seeds and add chopped scallions and shiso leaves for garnish.

Roll the Sushi

Using the mat, roll the nori tightly away from you, applying gentle pressure. Seal the edge with a little water. Repeat for remaining nori sheets.

Slice and Serve

Slice the rolls into bite-sized pieces with a sharp knife. Serve with wasabi and pickled ginger on the side.