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Anago Nigiri Sushi

Anago Nigiri Sushi is a type of sushi that uses the eel known as anago as its main ingredient. Anago is a salt-water eel that is found in the waters around Japan. The sushi is made by taking the cooked anago and wrapping it in a sheet of seaweed, known as nori. The sushi is then seasoned with a mixture of soy sauce, sugar, and mirin, before being served with a topping of shredded daikon, scallions, and shiso. Anago Nigiri Sushi is a popular dish in Japan, and is often served at sushi restaurants and parties.

Ingredients (2 Persons)

  • 8 ounces steamed anago (saltwater eel)
  • 1 cup cooked Japanese short-grain white rice
  • 2 tablespoons sushi vinegar
  • 1 sheet of nori (dried seaweed)
  • Wasabi, to taste

Directions

  • Step 1
    Cut the steamed anago into 8 equal pieces.
  • Step 2
    Mix the cooked white rice with the sushi vinegar.
  • Step 3
    Cut the sheet of nori into 4 equal pieces.
  • Step 4
    Wet your hands with water and form 4 small balls of the rice, about the same size as the anago pieces.
  • Step 5
    Place a piece of anago onto each of the 4 rice balls.
  • Step 6
    Wrap the nori around each of the 4 rice balls with anago.
  • Step 7
    Serve the anago nigiri sushi with wasabi, if desired.

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