Eel Sushi Recipes: Easy Unagi Rolls with Sushi Rice

Eel sushi pairs Japanese short-grain rice seasoned with vinegar, sugar, and salt with grilled eel glazed in a savory-sweet sauce. This approachable roll uses ready-to-eat unagi kabayaki, so you can concentrate on cooking the rice and rolling neatly; cucumber and avocado add freshness and texture.

Ingredients

2 cups (370 g) Japanese short-grain sushi rice
2 cups (475 ml) water, or the amount specified for your rice cooker
1/4 cup (60 ml) unseasoned rice vinegar
2 tablespoons (25 g) granulated sugar
1 teaspoon (6 g) fine salt
12 ounces (340 g) fully cooked unagi kabayaki, thawed if frozen
4 full-size nori sheets (about 10 g total)
1 medium cucumber (about 200 g)
1 medium ripe avocado (about 150 g flesh)
2 tablespoons (30 ml) unagi sauce, divided, plus more to serve if desired
1 tablespoon (9 g) toasted sesame seeds
Water, about 1/2 cup (120 ml), for moistening your hands and sealing the rolls
Wasabi and pickled ginger, about 2 tablespoons (30 g) each, for serving

Instructions

Rinse and soak the rice. Put the rice in a bowl and cover it with cool water. Swirl the grains with your fingers, pour off the cloudy water, and repeat until the water is much less cloudy, usually three or four rinses. Drain well, add the measured 2 cups (475 ml) fresh water, and leave the rice to soak for 20 minutes. This short soak helps the grains cook evenly. If your rice cooker specifies a different water ratio, follow its instructions instead.
Cook the rice. Transfer the rice and soaking water to a heavy saucepan with a tight-fitting lid. Bring it to a gentle boil over medium heat, which usually takes about 5 minutes. Cover, reduce the heat to low, and cook for 15 minutes without lifting the lid. Remove the pan from the heat and let it stand, still covered, for 10 minutes. If using a rice cooker, use its sushi-rice setting and let the cooked rice rest for 10 minutes after the cycle ends.
Season and cool the rice. While the rice rests, stir the rice vinegar, sugar, and salt in a small saucepan over low heat just until the sugar and salt dissolve; do not boil it. This takes about 5 minutes. Transfer the hot rice to a wide, nonreactive bowl. Pour the vinegar mixture over it and fold gently with a rice paddle or spatula, lifting and turning rather than mashing. Spread the rice in a shallow layer and let it cool for 15 minutes, until it is warm or close to room temperature. Do not leave it out for more than 2 hours.
Warm the eel and prepare the vegetables. Follow the package directions for the fully cooked eel. For a quick stovetop method, place it in a skillet with 1 tablespoon (15 ml) unagi sauce and warm over low heat for about 5 minutes, turning once, until steaming hot. Since this recipe reheats cooked eel, bring it to 165°F (74°C), the USDA FSIS temperature for reheated leftovers, checking the thickest portion with a food thermometer. If starting with raw fish instead, fish must reach the USDA FSIS safe minimum of 145°F (63°C); this recipe is written for cooked eel. Let the eel cool just enough to handle, then cut it into long strips. Slice the cucumber into thin lengthwise batons, removing watery seeds if they are especially large. Cut the avocado into narrow slices. Set these fillings beside your rolling area.
Set up a rolling station. Place a bamboo sushi mat on a clean work surface and cover it with plastic wrap if you want easier cleanup. Keep a small bowl of water nearby. Divide the rice into four portions. Lay one nori sheet shiny-side down on the mat, with a short edge nearest you. Lightly moisten your hands so the rice does not cling, then spread one portion evenly over the nori, leaving a 1-inch (2.5 cm) strip bare along the far edge. Use a light touch: pressing hard makes the rice dense and difficult to roll.
Fill and roll. Arrange a quarter of the eel, cucumber, and avocado in a line across the rice about 1 inch (2.5 cm) from the edge nearest you. Drizzle with a little of the remaining unagi sauce and sprinkle with sesame seeds. Lift the mat edge nearest you and roll it over the filling, tucking the ingredients in as you go. Continue rolling away from you with steady, even pressure. Moisten the bare nori strip with a little water and finish the roll seam-side down. Repeat with the remaining nori, rice, and fillings.
Slice and serve. Use a sharp knife dampened with water to cut each roll in half, then cut each half into three or four pieces, wiping the blade between cuts if rice sticks. Arrange the pieces with the cut sides facing up. Add a little extra unagi sauce and sesame seeds if you like, and serve with wasabi and pickled ginger. For the best texture, serve soon after rolling.

Tips

Choose the right eel. Look for fully cooked, glazed unagi kabayaki in the refrigerated or frozen section of an Asian market or grocery store. It is commonly sold in vacuum-sealed portions and may arrive with sauce. Thaw frozen eel in the refrigerator, not on the counter, and use it according to its package directions. Fresh raw eel is not a direct substitute: it needs proper preparation and thorough cooking before it can be used.
Use sushi rice, not long-grain rice. Short-grain Japanese rice has the sticky texture that holds a roll together. Medium-grain rice can work in a pinch, though the rolls may be less cohesive. Long-grain rice stays too separate for easy rolling. Unseasoned rice vinegar is preferable; seasoned vinegar already contains sugar and salt, so reduce or omit those additions and taste before seasoning.
Keep the rice fluffy and your hands damp. Stir the vinegar into the rice with a cutting-and-folding motion instead of crushing the grains. Dip your fingertips in water before spreading each portion, but shake off excess water so the nori does not become soggy. If the rice cools completely and firms up, let it sit briefly at room temperature; avoid microwaving it while it is on the nori.
Do not overfill. The filling should form a narrow line, not a thick mound. Too much eel or avocado makes the nori split and the roll hard to seal. If a roll feels loose, use the mat to gently shape it after rolling, applying even pressure without squeezing out the filling.

Serving Suggestions

Serve the rolls as a main meal with miso soup, a small bowl of edamame, or a crisp cabbage salad dressed with rice vinegar and sesame oil. A simple cucumber sunomono salad also balances the rich, sweet glaze. For a more substantial sushi spread, add tamago (Japanese rolled omelet) or vegetable rolls, keeping the eel rolls on a separate platter so their sauce does not soften other nori.

Offer extra unagi sauce in a small dish rather than pouring on too much before serving. The eel is already glazed, and excessive sauce can overwhelm the rice or make the cut sides slippery. Serve pickled ginger as a palate-cleansing bite between pieces, and offer wasabi separately so each person can choose the amount. Chopsticks are useful, but the rolls are also easy to pick up by hand.

Variations

For a classic inside-out presentation, cover the mat with plastic wrap, spread the rice over the nori, sprinkle on sesame seeds, and turn the sheet over before adding the fillings. Roll with the nori inside and rice outside. This style can be more delicate to handle, so keep the mat clean and use a sharp, damp knife. You can also leave the roll uncut and slice it at the table, though bite-size pieces are easier to serve.

To make hand rolls, cut each nori sheet in half, spread rice over one side, add a small portion of eel and vegetables, and roll it into a cone. Serve immediately because the nori softens quickly. For a simpler bowl, divide the seasoned rice among bowls and top with sliced eel, cucumber, avocado, sesame, and sauce; it has the same flavors without the rolling step. If unagi sauce is unavailable, use a small amount of teriyaki sauce. It is usually sweeter and may be thicker, so drizzle sparingly. Tamari can replace soy-based sauce for a wheat-free option only if the label confirms it is gluten-free.

Storage and Reheating

For food safety, refrigerate cooked eel sushi within 2 hours of making it, or within 1 hour if the room is hotter than 90°F (32°C). Store pieces in a covered airtight container in the refrigerator. The rice and nori lose their best texture as they sit, so assembled rolls are best eaten the same day and should ideally be finished within 24 hours. Discard sushi that has been left at room temperature beyond the safe window rather than trying to chill it afterward.

If you have leftover eel that has not been rolled, refrigerate it promptly in a covered container and use it within 3 to 4 days. Reheat it to 165°F (74°C) before serving, checking with a thermometer, or follow a shorter storage period printed on the package. Cooked rice can also be refrigerated promptly and reheated to 165°F (74°C), but reheated rice will not have the same texture as freshly seasoned sushi rice. Do not freeze assembled rolls: thawing makes the rice grainy and the cucumber watery.

Frequently Asked Questions

Is eel sushi made with raw eel?
Usually, eel sushi is made with unagi kabayaki, eel that has been grilled and glazed before it is sold or served. Unlike many sushi toppings, eel is generally served cooked. This recipe uses ready-to-eat cooked eel and warms it before rolling; do not use raw eel as though it were interchangeable.

Where can I buy unagi kabayaki?
Check the frozen seafood aisle, refrigerated seafood section, or Japanese and other Asian grocery stores. It may be labeled unagi kabayaki, grilled eel, or simply glazed eel. Many packages include sauce. If the eel is frozen, thaw it in the refrigerator and follow the package’s heating directions; use the extra sauce in the recipe only if you want a stronger glaze.

Can I make eel sushi without a bamboo mat?
Yes. Lay a clean kitchen towel on the counter, cover it with plastic wrap, and place the nori on top. Use the towel and wrap to guide the roll, just as you would with a mat. Roll slowly and keep the filling in a compact line. A mat makes shaping easier, but it is not essential for a few homemade rolls.

Why are my sushi rolls falling apart?
Common causes include rice that is too dry, a filling line that is too large, or a loose first turn. Use short-grain rice, spread it evenly, and tuck the nori firmly around the filling before rolling forward. Make sure the bare edge of nori is moistened so it sticks. Let the finished roll rest seam-side down for a minute before cutting, and use a sharp knife with a damp blade.

Can I prepare the rice or fillings ahead?
You can wash and drain the rice shortly before cooking, and you can slice the vegetables a few hours ahead if you cover and refrigerate them. For the best rice texture, cook and season it the day you plan to serve the sushi; do not leave cooked rice at room temperature for extended prep. Keep eel chilled until you warm it, and assemble the rolls close to serving time.

What can I use instead of unagi sauce?
Teriyaki sauce is the easiest substitute and gives a similar sweet-savory finish, though it may taste sweeter and have a thicker consistency. Use a light drizzle so it does not dominate the eel. You can also serve the rolls with the eel’s own included glaze. If neither is available, a small amount of soy sauce with a touch of sugar can provide seasoning, but it will not have the same glossy, caramel-like flavor.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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