Devon-style Grilled Eel Sushi

Ingredients

In this Devon-style adaptation, we incorporate local ingredients and flavors to create a unique twist on the traditional Japanese Unagi Nigiri Sushi. The addition of Devonshire cream adds a creamy and tangy element to the dish, complementing the smoky flavor of the grilled eel. The marinade is enhanced with local honey, adding a touch of sweetness that perfectly balances the savory notes. This fusion of Japanese and Devonshire influences creates a truly exceptional culinary experience. We alse have the original recipe for Unagi nigiri sushi, so you can check it out.

• 300g (10.5 oz) grilled eel fillets 300g (10.5 oz) grilled eel fillets
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons mirin 2 tablespoons mirin
• 1 tablespoon local honey 1 tablespoon local honey
• 4 sheets of nori (seaweed) 4 sheets of nori (seaweed)
• 2 cups (400g) sushi rice 2 cups (400g) sushi rice
• 4 tablespoons Devonshire cream 4 tablespoons Devonshire cream
• Pickled ginger, for serving Pickled ginger, for serving
• Wasabi, for serving Wasabi, for serving
• Soy sauce, for serving Soy sauce, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 3g
• Carbohydrates (total, sugars): 50g, 5g
• Protein: 15g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, mix together the soy sauce, mirin, and local honey to create the marinade.
2. 2.
   Place the grilled eel fillets in a shallow dish and pour the marinade over them. Let them marinate for 30 minutes.
3. 3.
   Meanwhile, prepare the sushi rice according to package instructions and let it cool.
4. 4.
   Cut the grilled eel fillets into thin slices.
5. 5.
   Take a sheet of nori and place a small amount of sushi rice on top, spreading it evenly.
6. 6.
   Lay a slice of grilled eel on the rice and top it with a small dollop of Devonshire cream.
7. 7.
   Roll the sushi tightly and repeat the process with the remaining ingredients.
8. 8.
   Slice each sushi roll into bite-sized pieces.
9. 9.
   Serve the Devon-style Grilled Eel Sushi with pickled ginger, wasabi, and soy sauce on the side.

Treat your ingredients with care...

• Grilled eel — Ensure the eel fillets are thoroughly cooked before marinating. If fresh eel is not available, you can use pre-grilled eel fillets from a reputable source.
• Sushi rice — Rinse the rice well before cooking to remove excess starch. Use a rice cooker or follow the package instructions for stovetop cooking.
• Nori (seaweed) — Use high-quality nori sheets to ensure they are pliable and easy to roll.
• Devonshire cream — Look for authentic Devonshire cream or a suitable substitute like clotted cream for the creamy element in this dish.
• Pickled ginger — You can find pickled ginger at most Asian grocery stores or make your own by pickling thinly sliced ginger in a mixture of rice vinegar, sugar, and salt.

Tips & Tricks

• For an extra smoky flavor, you can briefly grill the eel fillets after marinating.
• Experiment with different fillings such as cucumber or avocado to add freshness and texture to the sushi rolls.
• If you prefer a spicier kick, mix wasabi with soy sauce before dipping the sushi.
• Serve the sushi rolls with a side of miso soup for a complete meal.
• To make the sushi rolls more visually appealing, sprinkle toasted sesame seeds on top before slicing.

Serving advice

Arrange the sliced sushi rolls on a platter and garnish with additional dollops of Devonshire cream. Serve alongside pickled ginger, wasabi, and soy sauce for dipping. Pair with a refreshing green tea or a crisp white wine to complement the flavors.

Presentation advice

Arrange the sushi rolls in an alternating pattern on a rectangular plate, creating an attractive visual display. Garnish with a sprinkle of finely chopped chives or microgreens for a pop of color. Serve on traditional Japanese ceramic plates for an authentic touch.