Eel Nigiri Duo Recipe

Prepare glaze

Combine 4 tbs soy sauce, 3 tbs mirin, 1 tbs sake, 2 tbs granulated sugar and 2 tbs water in a small saucepan. Stir to dissolve sugar.

Bring the mixture to a gentle simmer over medium heat. Reduce heat to low and simmer until slightly thickened and glossy, about 6–8 minutes. Remove from heat and set aside. The sauce will thicken further as it cools.

Warm and glaze eel

Heat 1 tsp neutral oil in a nonstick or cast-iron skillet over medium-high heat. Place the grilled eel fillets skin-side down (if skin present). Brush the top of the eel with a thin layer of the prepared glaze.

Pan-sear for 1–2 minutes to warm and caramelize the glaze, then flip and brush the other side with glaze and sear briefly for another 30–60 seconds. Repeat brushing once more if desired to build a sticky glaze. Remove from heat and let rest for 1–2 minutes. Slice each fillet into portions sized for nigiri (about 6–8 pieces total depending on eel size).

Cook rice

Rinse 1 cup short-grain sushi rice under cold water until runoff is mostly clear. Drain. Combine rinsed rice and 180 ml water in a small pot with a tight-fitting lid. Bring to a boil over medium heat, then reduce to low, cover, and simmer for 12–14 minutes until water is absorbed.

Remove from heat and let sit, covered, for 10 minutes to steam.

Season rice

While rice rests, mix 2 tbs rice vinegar, 1 tbs sugar and 1 tsp fine sea salt until dissolved. Transfer rice to a wooden or wide bowl if available. Gently fold the vinegar mixture into the rice with a rice paddle or spatula using cutting and fanning motions to cool slightly and give a glossy finish. Rice should be slightly warm, not hot.

Wet your hands with water (and lightly rub a little vinegar or water with a pinch of salt on palms to prevent sticking). Divide rice into 6–8 equal portions (about 20–25 g each). Form each portion into an oblong mound by cupping rice and gently pressing to hold shape; avoid compressing too tightly.

Assemble nigiri

If using, smear a small dab (~1/8 tsp) of wasabi onto one side of each rice mound. Place a sliced eel piece atop each rice mound, wasabi side down. Press gently to adhere the eel to the rice (do not squeeze hard).

Lightly brush each assembled nigiri with reserved eel glaze for shine and extra flavor. Sprinkle a few toasted sesame seeds and thinly sliced scallion over the eel if using.

Serve the Eel Nigiri Duo immediately with pickled ginger and additional glaze on the side. Enjoy warm for the best texture and flavor.