Grilled Eel Nigiri Sushi

Ingredients

• 2 unagi fillets (200g) 2 unagi fillets (200g)
• 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
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons mirin 2 tablespoons mirin
• 1 tablespoon sake 1 tablespoon sake
• Sesame seeds, for garnish Sesame seeds, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 60g, 5g
• Protein: 10g
• Fiber: 1g
• Salt: 2g

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 saucepan, heat the rice vinegar, sugar, and salt over low heat until the sugar dissolves. Remove from heat and let it cool.
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. Let it cool to room temperature.
4. 4.
   Preheat the grill to medium-high heat. Place the unagi fillets on the grill and cook for 3-4 minutes on each side, basting with the sauce.
5. 5.
   In a small saucepan, combine the soy sauce, mirin, and sake. Heat over low heat until the sauce thickens slightly.
6. 6.
   Cut the grilled eel into thin slices.
7. 7.
   Wet your hands with water and shape the sushi rice into small oblong shapes.
8. 8.
   Place a slice of grilled eel on top of each rice mound and secure it with a strip of nori seaweed, if desired.
9. 9.
   Sprinkle sesame seeds over the eel and drizzle with the prepared sauce.
10. 10.
    Serve the Grilled Eel Nigiri Sushi immediately and enjoy!

Treat your ingredients with care...

• Unagi (Eel) — Ensure the eel fillets are fresh and properly cleaned before grilling.
• Sushi rice — Rinse the rice thoroughly to remove excess starch for a fluffier texture.
• Rice vinegar — Use high-quality rice vinegar for the best flavor.
• Soy sauce — Opt for low-sodium soy sauce if you prefer a less salty taste.
• Mirin — Look for mirin labeled as "hon mirin" for an authentic flavor.

Tips & Tricks

• To enhance the smoky flavor, briefly grill the nori seaweed before using it to wrap the sushi.
• If you prefer a sweeter taste, add a touch of honey to the unagi sauce.
• For a more visually appealing presentation, garnish the sushi with thinly sliced green onions or microgreens.
• Experiment with different toppings such as avocado slices or pickled ginger for added variety.
• If you can't find fresh eel, you can use pre-grilled frozen eel and simply reheat it on the grill.

Serving advice

Serve the Grilled Eel Nigiri Sushi as an appetizer or as part of a sushi platter. Arrange the sushi neatly on a plate or a wooden sushi board. Accompany it with soy sauce, wasabi, and pickled ginger for dipping.

Presentation advice

Arrange the Grilled Eel Nigiri Sushi in a visually appealing pattern on a sushi plate. Place a small dish of soy sauce in the center for dipping. Garnish the plate with fresh edible flowers or a sprinkle of finely chopped chives for an elegant touch.