Anago Nigiri Sushi

Ingredients

• 300g (10.5 oz) eel fillets 300g (10.5 oz) eel fillets
• 2 cups (470ml) sushi rice 2 cups (470ml) sushi rice
• 4 tablespoons rice vinegar 4 tablespoons rice vinegar
• 2 tablespoons sugar 2 tablespoons sugar
• 1 teaspoon salt 1 teaspoon salt
• Soy sauce, for serving Soy sauce, for serving
• Wasabi, for serving Wasabi, for serving
• Pickled ginger, for serving Pickled ginger, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 58g, 4g
• Protein: 10g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions.
2. 2.
   In a small bowl, mix together the rice vinegar, sugar, and salt until dissolved.
3. 3.
   Transfer the cooked rice to a large bowl and pour the vinegar mixture over it. Gently fold the rice to evenly distribute the vinegar mixture. Let the rice cool to room temperature.
4. 4.
   Preheat the grill to medium-high heat. Brush the eel fillets with teriyaki glaze and grill for 3-4 minutes on each side, or until cooked through.
5. 5.
   Cut the grilled eel into thin slices, about 1 cm (0.4 inch) thick.
6. 6.
   Wet your hands with water to prevent sticking, then take a small handful of sushi rice and shape it into a rectangular mound.
7. 7.
   Place a slice of grilled eel on top of the rice mound, gently pressing it to adhere.
8. 8.
   Repeat the process with the remaining rice and eel slices.
9. 9.
   Serve the Anago Nigiri Sushi with soy sauce, wasabi, and pickled ginger on the side.

Treat your ingredients with care...

• Eel — Ensure that the eel fillets are fresh and properly cleaned before grilling. Remove any excess skin or bones for a smooth texture.

Tips & Tricks

• To prevent the rice from sticking to your hands, keep a small bowl of water nearby and wet your hands before shaping each sushi mound.
• Adjust the sweetness of the sushi rice by adding more or less sugar to the vinegar mixture according to your preference.
• If you prefer a stronger flavor, marinate the eel fillets in the teriyaki glaze for 30 minutes before grilling.

Serving advice

Serve the Anago Nigiri Sushi as an appetizer or as part of a sushi platter. Arrange the sushi pieces neatly on a plate and garnish with a sprinkle of sesame seeds or thinly sliced green onions for an added touch of elegance.

Presentation advice

For an aesthetically pleasing presentation, arrange the Anago Nigiri Sushi in a diagonal pattern on a rectangular sushi plate. Place a small dish of soy sauce, a dollop of wasabi, and a few slices of pickled ginger on the side for dipping.