Unagi sushi at home? Absolutely — and it’s simpler than you might expect. With store-bought pre-grilled eel, properly seasoned sushi rice, and a homemade tare (eel sauce), you can create elegant, restaurant-style unagi nigiri without fuss. This recipe highlights the eel’s tender texture, sweet-savory glaze, and rich umami in every bite, perfect whether you’re a longtime fan or trying unagi for the first time.
What is Unagi?
Unagi (うなぎ) refers to freshwater eel commonly used in Japanese cooking. It’s typically served cooked — grilled and brushed with a sweet soy-based tare sauce — so there’s no concern about raw fish. That makes it an approachable option for home cooks and anyone new to sushi.
Where to Buy Eel for Sushi
Pre-grilled unagi is available frozen at many Asian grocery stores and online. It often comes vacuum-sealed with a sauce packet, but a quick homemade tare will up the flavor considerably. Look for packages labeled “pre-cooked” or “ready to eat” to ensure easy reheating and safe preparation.
Why You’ll Love This Unagi Sushi
- No raw fish required. A great choice for sushi lovers who want a cooked option.
- Flavorful tare sauce. The sweet, sticky glaze brings restaurant-quality depth.
- Beginner-friendly. No rolling mat or advanced techniques needed — just simple shaping and assembly.
- Versatile. Serve as nigiri, over rice bowls, or rolled with avocado and cucumber.
Ingredients You’ll Need (Quick Look)
- Pre-grilled unagi: Ready-to-heat eel, broiled briefly to warm and char.
- Sushi rice: Short-grain rice seasoned with rice vinegar, sugar, and salt.
- Nori sheets: Cut into narrow strips to secure nigiri.
- Tare Sauce: Soy sauce, mirin, sake, dark brown sugar, and garlic.
- Optional toppings: Wasabi, pickled ginger, toasted sesame seeds, chopped scallions.
Please scroll ⬇️ to the recipe card for full ingredient amounts and step-by-step instructions.
How to Make Unagi Sushi (Overview)
- Prepare the sushi rice. Season cooked short-grain rice with rice vinegar, sugar, and salt; fold gently and cool to room temperature.
- Simmer the tare. Combine soy sauce, mirin, sake, brown sugar, and garlic; simmer until reduced and syrupy, then strain.
- Broil the eel. Heat pre-grilled unagi under the broiler for 6–8 minutes, slice into pieces, and brush with tare.
- Shape the rice. Wet your hands and form small oblong mounds of rice about the size of your index finger.
- Assemble nigiri. Wrap a thin strip of nori around each rice mound, top with a slice of eel, and press lightly to secure.
- Finish and serve. Drizzle extra tare, garnish with sesame seeds or scallions, and offer wasabi and pickled ginger on the side.
Tips for Sushi Success
✔️ Wet your hands. Keep a bowl of water nearby to prevent rice from sticking.
✔️ Handle rice gently. Fold seasoning while the rice is warm and avoid overworking it.
✔️ Reduce the sauce. Simmer tare until it’s thick enough to coat a spoon.
✔️ Broil briefly. A short blast of high heat gives the eel a lovely char and warms it through.
FAQs About Unagi Sushi
No — thaw it in the fridge or under cold water first for even heating and better texture.
Yes. Unagi is always served cooked, so it’s safe and approachable for most people.
Substitute extra mirin or use chicken broth with a splash of rice vinegar if you prefer.
What to Serve with Unagi Sushi
Pair unagi with light, refreshing sides like miso soup, edamame, seaweed salad, or cucumber sunomono. It also fits well on a sushi spread alongside other rolls or nigiri for a DIY sushi night at home.
How to Store Leftover Unagi Sushi
Unagi nigiri is best eaten fresh. If you have leftovers, store them in an airtight container in the fridge for up to 24 hours. The rice will firm up — warm briefly in the microwave (10–15 seconds) to loosen it before serving.
Ready to Give This a Try?
If you enjoy making restaurant-style Japanese dishes at home, this uncomplicated unagi nigiri is a great place to start. Try different garnishes and serving styles to make it your own — and feel free to leave a comment with how it turned out.
RECIPE
Unagi Sushi (Eel Sushi)
Quynh Nguyen
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 strips
- 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. Fold gently and let cool to room temperature.
- Make the Tare Sauce: In a saucepan, combine soy sauce, mirin, sake, brown sugar, and garlic. Bring to a boil, then simmer about 15 minutes until reduced by half. Strain and set aside.
- Broil the Unagi: Place eel on a foil-lined sheet, broil 6–8 minutes, then slice into 8 pieces. Lightly brush with tare sauce.
- Shape the Rice: Wet your hands and form small oblong mounds of rice (about the size of your index finger).
- Assemble the Nigiri: Wrap a thin nori strip around each rice mound, top with a slice of eel, and press gently to secure.
- Serve: Drizzle additional tare over each piece, garnish as desired, and serve with wasabi and pickled ginger.
Notes
- Keep a small bowl of water nearby to wet your hands while shaping rice.
- Let the tare cool slightly before brushing the eel — it will thicken as it cools.
- Broiling adds the signature char and ensures the eel is warmed through—don’t skip it.
Nutrition
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