How to make unagi nigiri? Have you ever wondered how to make the perfect unagi nigiri? Now you can learn the secret! Unagi nigiri is a traditional Japanese sushi dish that has become increasingly popular worldwide.
Unagi, or freshwater eel, is grilled and then served over a bed of sticky sushi rice.
This delicacy may be intimidating to prepare at first but with a few simple steps anyone can master the art of making unagi nigiri.
In this article you will learn not only how to make classic Unagi Nigiri but also find out about the history and ingredients used in this traditional Japanese dish.
With this knowledge even beginners can quickly start preparing their own unique version of unagi nigiri that will impress family and friends.
How to Make Unagi Nigiri?
With its marvelous sweet-salty flavor and gorgeous marbling, unagi nigiri is one of the most popular types of sushi in the world.
Whether you are experienced with making sushi or a complete beginner, this how-to guide will help you create sumptuous unagi nigiri for your guests!
Read on to find out what steps you need to take in order to make succulent unagi nigiri that will look and taste delicious.
1. Get your ingredients ready
Before getting started, make sure you have all of the necessary items.
To make unagi nigiri, you’ll need:
• Freshly cooked unagi (eel)
• Short grain white or brown rice
• Vinegar mix (1 cup vinegar 110ml; 2 tablespoons of sugar; 1 teaspoon salt)
• Nori seaweed cut into thin strips
• Wasabi paste as desired
2. Prepare your Unagi
Rinse and pat dry the eel before brushing it lightly with sesame oil for added flavor.
Once that’s done, lay it flat on an aluminum foil-covered baking tray and bake it at 375ºF for 10 minutes until it is golden brown and flaky.
Once the fish has cooked properly, set aside to cool down completely before preparing your unagi nigiri.
3. Cook Rice Wash
Your rice thoroughly until the water runs clear and then transfer it onto a pot over medium heat.
When it starts boiling, lower to low heat and mix in ¼ cup of vinegar mix every 5 minutes until all of the vinegar mix has been incorporated into the rice.
When all of the water has been absorbed by the rice, turn off the heat and let cool down while covered with a tight lid or kitchen cloth for 10-15 minutes before using it to form your nigiri portions.
4. Assemble Nigiri
Once everything has cooled down, place a small portion (roughly 2 tablespoons) of cooked rice between the palms of both hands and press gently but firmly downwards so that a 2×1 inch rectangular shape forms at each side with a slight hollow in between them – this is essential for forming perfect, round nigiris neatly topped with unagi slices afterwards!
Finally wrap a nori strip around each piece of sushi to secure them together tightly before topping them with two slices aimaebi-style unagis per serving placed diagonally from one side across to another – don’t forget about adding wasabi paste as desired!
5. Serve Nigiri
Now that everything is ready for serving your unagi nigiris should look great – simply plate each one separately on traditional Japanese lacquerware trays lined with parchment paper if desired along freshly grated wasabi paste (as optional), pickled ginger pieces and soy sauce on either side using chopsticks or tongs! Enjoy while still hot or cold as preferred!
Making unagi nigiri is a delicious way to enjoy a traditional Japanese dish.
While it can be tricky to master the techniques required for making nigiri sushi, with some practice and patience, you can make perfectly prepared unagi nigiri at home.
You will love the flavor of this seafood specialty and the satisfaction of having created a beautiful dish through your own effort and skill.