How to make eel sushi with nitsume sauce


The eel sushi with nitsume sauce is very special in the japanese cuisine since the sea eel is a delicacy in Japan, where it enhances any food. In the following article we give you the recipe about how to prepare eel sushi with nitsume sauce.

Low difficulty Ingredients:
  • For 10 pieces:
  • 1 eel (clean and filleted)
  • 540 ml dashi (Japanese instant fish stock)
  • 90 ml of soy sauce
  • 180 ml alcohol vinegar
  • 180 ml mirin
  • 50g of sugar
  • 200 g of prepared sushi rice
  • 1/2 sheet of nori seaweed
  • 1 teaspoon of wasabi
  • 100 ml of clear soy sauce
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Wash the eel fillets With salt water, scrape the face of the skin with a knife and dip it with boiling water.


Boil the marinade prepared with dashi broth, soy sauce, rice vinegar, mirin and sugar. Pour it over the fish with the skin side down and let it boil another 8 minutes.


Remove the fish from the liquid, let it cool and cut it into 10 pieces. Then cut the half sheet of nori seaweed with scissors in 10 longitudinal strips.


Prepare the nitsume sauce Measure 100ml of the cooking broth of the fish, mix it with the remaining ingredients and let it boil until it is reduced by half.


To finish form 10 nigiri balls with sushi rice. Spread each with a little wasabi and cover it with a piece of eel fillet. Spread the eel with a little warm nitsume sauce. Wrap the sushi with a strip of nori seaweed and press both ends with a crushed rice grain.

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  • Another dish that is very good with eel or smoked trout are the nigiri