by Anne Carter
New Recipe
Prep Time: 15minutes Cook Time: 15minutes Total Time: 30minutes Servings: 8 Calories: 111kcal Author: Anne Carter
– Cutting Board – Bamboo Sushi Rolling Mat – Plastic Wrap – Saucepan – Mixing Bowl – Serving Platter – Seaweed Sheets
FOR THE UNAGI SUSHI 2 packages pre-grilled unagi (enough for 8 slices) 2 cups cooked sushi rice 2 tablespoons rice vinegar 1 tablespoon sugar ½ teaspoon salt 1 nori sheet (cut into ½ inch stripes
FOR THE TARE SAUCE (EEL SAUCE) ½ cup soy sauce ½ cup mirin ¼ cup sake ¼ cup dark brown sugar 3 garlic cloves (peeled and mashed))
1. Cook sushi rice following package instructions.While it's still warm, mix in rice vinegar, sugar, and salt. Gently fold until combined. 2. Allow rice to cool to room temperature. In a saucepan over medium heat, combine all ingredients. Whisk until smooth and bring to a boil.
3. Simmer for about 15 minutes until the sauce is reduced by half and coats the back of a spoon. Strain the sauce through a fine mesh strainer. 4. Place pre-grilled unagi on a baking sheet and broil in the oven for 6-8 minutes. If whole, cut in half lengthwise and then into diagonal slices
5. Lightly brush with the prepared tare sauce. Cut nori sheets into thin strips (about ½ inch thick) long enough to wrap around each rice mound. 6. Wet your hands with water to prevent rice from sticking. Take a small amount of seasoned rice, and shape it into an oblong mound, roughly the size of your index finger.
7. Wrap a strip of nori around the center of the rice mound to secure the unagi and add flavor. Place a slice of pre-grilled unagi on top of the rice. 8. Arrange the unagi nigiri on a serving platter. Serve with pickled ginger and soy sauce. Enjoy your delicious homemade unagi nigiri!