Unagi Sushi (Eel Sushi)

Close up of unagi sushi nigiri. Mound of rice topped with grilled Unagi, toasted sesame seeds, green onions and nori strip wrapped around.

Course: Main Course, Side Dish, Snack

Cuisine: Japanese

Prep Time: 25

Cook Time: 15

Total Time: 40

Servings: nigiri

Calories: 111kcal

Author: Quynh Nguyen

This easy unagi sushi recipe is perfect for beginners—no raw fish, no rolling mats required! Pre-grilled eel gets broiled to perfection and drizzled with a rich, homemade tare sauce, then placed over seasoned sushi rice for a quick and flavorful sushi night at home. It’s simple, impressive, and so good.

Print Recipe

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

For the Tare (Eel Sauce)

½ cup soy sauce
½ cup mirin
¼ cup sake
¼ cup dark brown sugar
3 garlic cloves, peeled and smashed

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.

Nutrition