Eel Sushi Recipe
Make Eel Sushi Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sushi rice
Eel & toppings
For rolling and serving
Method
Sushi rice
- 1
Rinse and cook 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 nearly clear (about 3–5 minutes). Drain 10–15 minutes. Combine rinsed rice and 2.2 cups water in a rice cooker or heavy saucepan. If using a saucepan, bring to a boil over medium-high, then reduce to low, cover tightly and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.
- 2
Season rice
While rice cooks, heat 4 tbsp rice vinegar, 2 tbsp sugar and 1 tsp kosher salt in a small saucepan over low heat, stirring until sugar and salt dissolve (do not boil). Transfer cooked rice to a large wooden or heatproof bowl. Gently fold the vinegar mixture into the rice with a rice paddle or spatula using cutting-and-fanning motions to cool slightly and coat evenly, about 2–3 minutes. Let rice come to room temperature (but do not refrigerate). Keep a bowl of lightly salted water or water with 2 tsp rice vinegar nearby for wetting hands when shaping.
Eel & toppings
- 3
Prepare eel
If using pre-cooked kabayaki eel, warm it briefly: heat a nonstick skillet over low heat, add 1 tsp vegetable oil if desired, place eel pieces skin-side down and warm 1–2 minutes per side until heated through. Brush both sides with 1–2 tbsp unagi sauce while warming. If using cold store-bought eel, brush with sauce and briefly broil or pan-warm to glaze (watch carefully to avoid burning). Cut the eel into 8 long strips about 1/2-inch wide.
- 4
Prepare garnishes
Thinly slice scallion, measure out toasted sesame seeds, pickled ginger and wasabi. Keep unagi sauce warm or at room temperature for final glazing.
Assembling
- 5
Form nigiri (hand-pressed sushi)
Wet your palms lightly with the prepared water (with 2 tsp rice vinegar) to prevent sticking. Take about 2 tablespoons (approx. 1.5 oz) of sushi rice and mold into an oblong 2–3 inch rice ball by gently pressing and shaping with your fingers — do not pack too tightly; it should hold shape but remain slightly airy. Place a thin smear (about 1/4 tsp) of wasabi on top of the rice (adjust to taste). Lay one eel strip over the rice, pressing lightly so it adheres.
- 6
Form rolls (optional maki)
Alternatively, to make eel maki rolls: place a nori sheet shiny-side down on a bamboo mat, wet hands and spread ~3/4 cup sushi rice evenly over the nori leaving a 1-inch strip at the far edge. Lightly brush unagi sauce in the center, arrange 2 strips of eel lengthwise with a few scallion slices. Roll tightly with the mat, moistening the far edge of nori to seal. Using a sharp wet knife, cut into 6–8 pieces and arrange.
- 7
Glaze and finish
Brush finished nigiri or sliced rolls with remaining unagi sauce (about 1–2 tbsp total) for a glossy finish. Sprinkle toasted sesame seeds and sliced scallion over the top as desired. Serve with pickled ginger and extra wasabi on the side.
