Torched Eel Nigiri Sushi (Unagi Nigiri)
A masterclass in modern sushi presentation featuring tender torched unagi, savory eel sauce, sweet Japanese mayonnaise, and a vibrant crown of red fish roe.
Unagi nigiri is a beloved staple of Japanese sushi bars, prized for the rich, buttery texture of grilled eel paired with seasoned sushi rice. This modern variation elevates the traditional bite by incorporating a light torching technique, a brush of sweet glaze, and a delicate finish of fish roe and herbs.
Ingredients
- 220 g cooked sushi rice
- 1 piece grilled eel fillet
- 1 strip roasted seaweed sheet
- 2 tbsp eel sauce
- 1 tbsp Japanese mayonnaise
- 1 tsp red fish roe
- 1 pinch fresh parsley
Instructions
- 1Shape the sushi rice
Place 220 grams of cooked rice flat inside the mold and press firmly with gloved hands to shape the base for the sushi.
Tip: Keep your hands slightly wet to prevent the sticky rice from clinging to your gloves. - 2Add eel and seaweed
Place the sliced eel piece on top of the shaped rice base, then gently bind them together using a strip of seaweed.
Tip: Ensure the seaweed strip is wrapped snugly around the middle to hold the eel securely in place. - 3Arrange and sauce the sushi
Arrange the prepared sushi pieces neatly on a black rectangular plate, then drizzle eel sauce in a zigzag pattern across the top.
Tip: Apply the sauce in a smooth, continuous motion for an appealing presentation. - 4Brush the eel sauce
Take a small brush and spread the drizzled sauce evenly across the surface of each eel piece to ensure full coverage.
Tip: Brush gently so the delicate eel slices and rice structure remain intact. - 5Sear with a kitchen torch
Use a handheld kitchen torch to lightly sear the top of each eel piece until warm and slightly caramelized.
Tip: Keep the torch moving continuously to caramelize the sauce without burning the fish. - 6Add final toppings
Squeeze a small dollop of mayonnaise onto each seared eel piece as the final decorative and flavorful touch.
Tip: Use a piping bag or squeeze bottle with a fine tip to control the amount of mayonnaise precisely. - 7Add Fish Roe
Sprinkle red fish roe delicately over the dollops of mayonnaise on each piece of torched eel sushi. This adds a vibrant pop of color and a subtle briny crunch that enhances the overall texture and presentation of the dish.
Tip: Spoon the roe carefully so it stays centered on top of the mayonnaise without sliding off the glazed eel.
