Dish

Anago nigiri sushi

Saltwater Eel Nigiri

Anago nigiri sushi is made by topping a small ball of sushi rice with a piece of grilled saltwater eel. The eel is brushed with a sweet soy sauce glaze, giving it a rich and savory flavor. Anago nigiri sushi is a gluten-free dish that is high in protein and omega-3 fatty acids.

Asian cuisine› East Asian cuisine› Japanese cuisine

Rice Dish

Origins and history

Saltwater eel is a common ingredient in Japanese cuisine. Anago nigiri sushi is believed to have originated in the Kanto region of Japan, where it is a popular dish. The eel is typically grilled and brushed with a sweet soy sauce glaze, giving it a rich and savory flavor.

Dietary considerations

Gluten-free, suitable for pescatarian diet

Variations

Anago nigiri sushi can be made with different types of eel, such as freshwater eel or conger eel. Some variations also include toppings like avocado or cucumber.

Presentation and garnishing

Anago nigiri sushi is typically served on a small plate or a sushi platter. It can be garnished with fresh herbs like shiso or chives. To make the eel more tender, you can soak it in a mixture of sake and mirin before grilling it. You can also add some sesame seeds or green onions for a crunchy texture.

Tips & Tricks

When eating Anago nigiri sushi, it is best to dip the fish side into the soy sauce rather than the rice side. This will prevent the rice from falling apart.