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Seared unagi nigiri

by
Hideki Hiwatashi
Unagi nigiri

PT30M

PT20M

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Ingredients

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Metric

Imperial

Unagi nigiri

  • 125g of eel, freshwater (unagi)
  • sanshō

Sushi rice

  • 150g of sushi rice
  • 180ml of water
  • 12ml of sushi vinegar
  • 3g of salt
  • 7g of sugar

To glaze

To serve

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Equipment

  • Blowtorch
  • Microwave

Method

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1
To prepare the sushi rice, put the rice in a medium saucepan and wash thoroughly with cold water 5 or 6 times. Refill the pan with clean water and leave the rice to soak for 20 minutes
2
Using a very fine mesh sieve, drain the soaked rice, return to the saucepan and pour over the measured water. Bring to the boil, then cover the pan with a tightly fitting lid and reduce the heat to very low. Gently steam and simmer the rice for 20 minutes
  • 180ml of water
3
When the rice is nearly cooked, prepare the sushi vinegar. In a large bowl combine the vinegar, sugar and salt and place in a microwave for 10 seconds, or until warmed through. Stir the mixture until fully combined
  • 7g of sugar
  • 3g of salt
  • 12ml of sushi vinegar
4
Once the rice is cooked, turn off the heat and transfer the rice to the mixing bowl with the sushi vinegar. Mix thoroughly with a wooden spoon to combine, then leave the rice to cool to room temperature
5
Meanwhile, prepare the fish. Using a very sharp knife, thinly slice the eel into even strips, each weighing 10–12g
  • 125g of eel, freshwater (unagi)
6
To assemble the sushi, measure out 10 portions of sushi rice, each weighing 12g. Using the palm of your hands, form the rice balls into even sized oblongs and place on a metal tray
7
Place the sliced fish on top of the rice, brush with a little soy sauce and sear with a blowtorch until lightly charred. Once seared, divide the nigiri evenly between serving dishes
8
To serve, sprinkle a small pinch of sanshō over the eel. Place a little sushi ginger and wasabi on each plate and serve immediately
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Hideki Hiwatashi

With over fifteen years of rigorous Japanese culinary training behind him, Hideki Hiwatashi is well versed in the art of kaiseki cuisine.

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