Unagi Sushi 鰻寿司

Ingredients

• 1frozen unagi kabayaki
• 400 g (2 cups)sushi rice
• 5 ml (1 tsp)grated ginger (optional)
• 2.5 ml (½ tsp)roasted sesame seeds (optional)
• 15 ml (1 tbsp)unagi sauce

Instructions

1. 1

   Prepare the ingredients

   Cook the sushi rice, make kinshi tamago (thin egg strips), and cut the unagi kabayaki to fit your sushi press mould.

2. 2

   Line the mould

   Line the oshibako, or wooden mould, with plastic wrap or parchment paper so the rice does not stick.

3. 3

   Add the eel

   Place a layer of unagi kabayaki fillet in the bottom of the prepared mould, with the skin facing upwards.

4. 4

   Layer the rice

   Spread an even layer of sushi rice over the eel and press gently so it is packed together.

5. 5

   Add egg and rice

   Arrange the egg strips evenly over the rice, then add another even layer of sushi rice.

6. 6

   Close and press

   Fold the plastic wrap over the ingredients, then set the mould’s wooden lid in place and press to compact the layers.

7. 7

   Slice and serve

   Slice the sushi with a sharp knife and drizzle with unagi sauce to serve.

What is unagi sushi?

Unagi means freshwater eel, often served grilled and glazed as kabayaki. Pressed sushi, called oshizushi, is associated with Japan’s Kansai region, where sushi is compacted in a wooden mould rather than shaped by hand.

This version layers eel, rice and thin egg strips for a tidy, savoury-sweet bite. The mould helps hold the layers together, making it easier to cut and serve.

Nutrition and macros by portion

The nutrition label shows one serving as written: 341 calories, 13g protein, 148g carbs, 2g fat.

The rice provides most of the carbohydrate, while the eel contributes protein and some fat; the sauce adds sweetness and extra carbohydrate. Pair a serving with a vegetable-rich side such as cucumber salad to add freshness and round out the plate.

Getting the rice ready

Rice first: cook the sushi rice before assembling so it is ready to layer. It should be tender and cohesive, but not so wet that it turns mushy under pressure.

Recipe note: the method calls for sushi rice but does not specify a seasoning step. The ingredient list also does not give an amount for the egg used to make kinshi tamago.

Working with kabayaki

Eel layer: thaw the frozen kabayaki according to its packaging before cutting it to fit the mould. Keep the glazed side intact and place the fillet skin-side up as directed.

The eel is already prepared as kabayaki, so this recipe uses it as a ready-to-layer ingredient rather than cooking eel from scratch.

Pressing without squashing

Gentle pressure: line the mould fully with plastic wrap or parchment, then compact the layers with the wooden lid. Press firmly enough for the rice to hold its shape, but avoid crushing the grains.

Even layers: spread the rice across the mould rather than piling it in the middle. This helps the finished block hold together and gives each slice a balanced mix.

Cutting neat slices

Sharp knife: use a clean, sharp blade to cut through the packed layers. If rice sticks to the blade, wipe it clean between cuts.

Serve soon after slicing, with unagi sauce drizzled over the top. Ginger and roasted sesame seeds are listed as optional accompaniments.

Serving ideas

For a simple meal, serve the pressed sushi with a light miso soup or a crisp cucumber salad. These sides bring freshness alongside the eel’s rich glaze and the rice’s soft texture.

Keep the accompaniments modest so the pressed sushi remains the centre of the plate.

Recipe notes & tips

• Thaw the eel before cutting it to fit the mould.
• Line the mould carefully so the packed sushi can be lifted out cleanly.
• Spread each rice layer evenly right to the edges.
• Press with steady, gentle force so the rice holds without becoming crushed.
• Wipe the knife between slices if rice begins to cling to it.

Variations

• Add ginger: include the optional grated ginger for a fresh, peppery note.
• Finish with sesame: scatter the optional roasted sesame seeds over the sliced sushi.
• Use extra sauce: add a little more unagi sauce at the table if you prefer a stronger glaze.
• Adjust the layers: make thinner rice layers for a more pronounced eel and egg flavour in each bite.

Common mistakes to avoid

• Skipping the lining: rice can stick to the mould; cover it with plastic wrap or parchment first.
• Uneven rice layers: the slices may not hold together consistently; spread rice to the edges.
• Overpressing: crushed rice can become dense; use firm but gentle pressure.
• Cutting with a blunt knife: the layers can drag apart; use a sharp blade and clean it between cuts.
• Using frozen eel directly: it can be difficult to cut and layer; thaw it according to its packaging first.

How to store

Refrigerate leftover sushi in an airtight container and eat within 1 day for the best texture. The rice will firm up when chilled; let it lose some of its chill before eating, rather than reheating, which can soften the layers unevenly.

Frequently asked questions