Easy Unagi Sushi (Eel Sushi) at Home
Unagi sushi at home? Yes, you can totally do it—and it’s way easier than you think. With pre-grilled eel, some seasoned sushi rice, and a homemade tare (eel sauce), you’ve got yourself a sushi night that feels fancy without the fuss. Whether you’re already obsessed with eel or trying it for the first time, this recipe brings all the umami, sweetness, and tenderness you love in one bite-sized package.
What is Unagi?
Unagi (うなぎ) is freshwater eel, and it’s a staple in Japanese cuisine, especially sushi. It’s typically grilled and glazed with a sweet soy-based sauce called tare. Don’t worry, it’s always served cooked (never raw), so it’s beginner-friendly and perfect for anyone a little unsure about raw sushi.
Where to Buy Eel for Sushi
You’ll find pre-grilled unagi in the frozen section of most Asian grocery stores. It usually comes vacuum-sealed with a little packet of sauce (but trust me, the homemade sauce is way better). You can also grab it online—just make sure it’s labeled “pre-cooked” or “ready to eat.”
Why You’ll Love This Unagi Sushi
- No raw fish, no problem. This is perfect for sushi lovers who want something more approachable.
- The sauce. That sweet, sticky tare sauce ties it all together and makes it feel restaurant-level.
- Great for beginners. You don’t need sushi-making skills to pull this off—just shape, stack, and serve.
- Customizable. Serve it nigiri-style, on sushi rice bowls, or roll it up with avocado and cucumber.
Ingredients You’ll Need (Quick Look)
- Pre-grilled unagi: Already cooked, just needs a quick broil to warm up.
- Sushi rice: Use short-grain rice and season with rice vinegar, sugar, and salt.
- Nori sheets: Cut into strips to hold your sushi together.
- Tare Sauce: A simple mix of soy sauce, mirin, sake, brown sugar, and garlic.
- Optional toppings: Wasabi, pickled ginger, sesame seeds, chopped scallions.
Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.
How to Make Unagi Sushi (Overview)
- Make the sushi rice. Season with vinegar, sugar, and salt.
- Simmer the tare sauce. Reduce until it coats the back of a spoon.
- Broil the eel. Heat for 6–8 minutes, slice, and brush with sauce.
- Shape the rice. Wet your hands and mold into small mounds.
- Assemble. Top each rice mound with eel and secure with a strip of nori.
- Drizzle with sauce. Serve with wasabi, pickled ginger, and soy sauce if you’d like.
Tips for Sushi Success
✔️ Wet your hands. Sushi rice is sticky—keep a small bowl of water nearby to dip your fingers.
✔️ Don’t overwork the rice. Gently fold in the seasoning while the rice is still warm.
✔️ Let the sauce simmer. It should be reduced by half and be thick enough to drizzle.
✔️ Broil, don’t bake. A quick blast of high heat gives the eel that signature char.
FAQs About Unagi Sushi
Thaw it in the fridge or under cold water first for best texture and even heating.
Yes! It’s always cooked before serving. No raw fish involved.
Sub with more mirin or use chicken broth + a splash of rice vinegar.
What to Serve with Unagi Sushi
Keep things light and balanced with sides like miso soup, edamame, seaweed salad, or a simple cucumber sunomono. You can also serve unagi nigiri alongside sushi (like my spicy tuna or Boston roll) or make it part of a fun DIY sushi night at home.
How to Store Leftover Unagi Sushi
Unagi sushi is best fresh, but you can store leftovers in an airtight container in the fridge for up to 1 day. The rice may harden a bit, so pop it in the microwave for just 10–15 seconds to take the chill off before serving.
Ready to Give this a Try?
Want to try more restaurant-style Japanese recipes at home? Check out my Easy Miso Salmon, Japanese Curry in the Instant Pot, or my go-to avocado roll. Let me know in the comments how your unagi sushi turned out—I love hearing how you make it your own!
RECIPE
Unagi Sushi (Eel Sushi)
Ingredients
For the Sushi
- 1-2 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
- Optional: wasabi, pickled ginger, toasted sesame seeds, chopped scallions
Instructions
- Make the Sushi Rice: Cook sushi rice according to package directions. While warm, season with rice vinegar, sugar, and salt. Gently fold until combined and let cool to room temperature.
- Make the Tare Sauce: In a saucepan over medium heat, whisk together soy sauce, mirin, sake, brown sugar, and garlic. Bring to a boil, then reduce heat and simmer for 15 minutes until reduced by half. Strain and set aside.
- Broil the Unagi: Place unagi on a foil-lined baking sheet and broil for 6–8 minutes. Slice into 8 pieces. Lightly brush with tare sauce.
- Shape the Rice: Wet your hands to prevent sticking. Scoop and shape a small handful of rice into an oblong mound (about the size of your index finger).
- Assemble the Nigiri: Wrap a thin strip of nori around the rice. Place one slice of unagi on top. Lightly press to secure.
- Serve: Drizzle extra tare sauce over each piece. Garnish with sesame seeds or scallions if desired. Serve with wasabi and pickled ginger.
Notes
- Keep a small bowl of water nearby to wet your hands while shaping rice.
- Let the sauce cool slightly before brushing on the eel—it thickens as it sits.
- Don’t skip broiling! It adds that signature char and warms up the eel perfectly.
I can’t get enough of this eel sushi! And that umami explosion? Chef’s kiss!
Sushi lover here! New favorite alert! The eel was so tender and flavorful, and the sweet soy glaze was the perfect complement. I would definitely recommend this recipe to anyone who loves sushi!!
I tried this recipe and I was amazed by how easy and delicious it was. I didn’t know I could actually make some sushi on my own, but this recipe showed me how. It was a fun and satisfying meal that I enjoyed with some soy sauce and wasabi. Thank you!
I’ve always been intimidated by making sushi at home, but this recipe made it so simple. Thanks!
Quick and easy, with pre-grilled eel, seasoned rice, and that sweet soy glaze. Sushi fix sorted in under 30 minutes—perfect for the small dinner i had last week. Everyone loved it!
Your unagi sushi recipe is fantastic! The use of pre-grilled eel from the Asian grocery store makes it incredibly convenient, and the rich flavor and melt-in-your-mouth texture of the unagi, along with the sweet soy glaze, create an authentic and visually appealing treat.
Eel sushi is the best and I’m over the moon that I can make it at home! I plan to make it again when family comes next weekend. I’m sure they’ll be impressed.
Using pre-grilled unagi is a great way to have a sushi experience in little time right at home. And the homemade sauce on this is so good!
Your Unagi Sushi recipe totally nailed it. The sweet and savory combo of that perfectly grilled eel is a sushi lover’s dream. Thanks for sharing this deliciousness
I’ve always been intimidated to make unagi at home, but you gave me the confidence to try it and it turned out amazing! Just like from a restaurant!
Unagi is my absolute favorite! I save it for my “dessert”! This recipe save me big bucks! And my kids love it too.C
Enjoyed this for dinner last night and it was a savory success! Easy, fresh and delicious; definitely, a new favorite recipe!
I made my husband make this for me and it was divine!
I love sushi, but I’ve always been intimidated to make it at home. This unagi sushi was delicious and surprisingly easy to make! Thanks so much for the recipe!
This looks amazing. I actually just tried grilled eel a few weeks ago, and it’s so good. I can’t wait to try this sushi.
Wow! this is my new favorite recipe!
This is such a super quick, easy, and extremely delicious recipe to make! I am a big fan of this unagi sushi. I never knew the tare sauce was super easy to make!