Ingredients:

  • 1 cup (200g) short-grain sushi rice
  • 1 ¼ cups (300ml) water
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 8 ounces (225g) cooked unagi fillet (eel), preferably vacuum-packed, skin-on.
  • ¼ cup (60ml) soy sauce
  • 2 tablespoons mirin (sweet rice wine)
  • 1 tablespoon sake (rice wine, optional)
  • 1 tablespoon sugar
  • Toasted sesame seeds (optional)
  • Sansho pepper (Japanese pepper) (optional)

Instructions:

  1. Rinse the rice thoroughly until the water runs clear. Cook according to rice cooker instructions or in a pot (bring to a boil, then simmer covered for 15 minutes, then let steam for 10 minutes).
  2. In a small bowl, combine rice vinegar, sugar, and salt. Stir until sugar dissolves.
  3. Gently fold the sushi vinegar mixture into the cooked rice. Use a cutting motion to avoid mashing the rice. Fan the rice while mixing to cool it quickly.
  4. In a small saucepan, combine soy sauce, mirin, sake (if using), and sugar. Simmer over medium heat until slightly thickened, about 5-7 minutes. Be careful not to burn it.
  5. Gently warm the unagi fillet in the oven (350°F/175°C) or microwave until heated through. Avoid overcooking, or it will dry out!
  6. Wet your hands with water (to prevent rice from sticking). Take a small handful of rice and gently form it into an oblong shape.
  7. Place a piece of warmed unagi on top of each rice ball. Brush with unagi sauce.
  8. Sprinkle with toasted sesame seeds and/or sansho pepper, if desired. Serve immediately with soy sauce and pickled ginger (gari).