How to make eel sushi with nitsume sauce

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


  • For 10 pieces:
  • 1 eel (cleaned and filleted).
  • 540 ml dashi (Japanese instant fish broth).
  • 90 ml of soy sauce.
  • 180 ml of alcohol vinegar.
  • 180 ml mirin.
  • 50g sugar.
  • 200 g of prepared sushi rice.
  • 1/2 sheet of nori seaweed.
  • 1 teaspoon of wasabi.
  • 100 ml light soy sauce.

Steps to follow to make this recipe:

  1. Wash the eel fillets with salt water, scrape the face off the skin with a knife, and wet it with boiling water.
  2. Bring the marinade prepared with the dashi broth, soy sauce, rice vinegar, mirin and sugar to a boil. Pour it over the fish skin side down and simmer for another 8 minutes.
  3. 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 into 10 longitudinal strips.
  4. Make the nitsume sauce. Measure 100ml of the fish cooking broth, mix it with the remaining ingredients and boil until it is reduced by half.
  5. To finish, form 10 nigiri balls with the sushi rice. Spread each one with a little wasabi and cover with a piece of eel fillet. Brush the eel with a little warm nitsume sauce. Wrap the sushi with a strip of nori seaweed and press both ends with a crushed grain of rice.


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


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