Unagi Nigiri

Step 1

Cut the nori sheet in half lengthwise, then cut each half crosswise into strips about 1 inch wide, creating strips that will wrap around the rice mounds.

Step 2

Place the sushi rice on a small plate and spray lightly with water, then use wet hands to gently form two oval mounds about 2 inches long and 1 inch wide.

Step 3

Pat the unagi dry with a paper towel to remove excess moisture, then place it on a small cutting board and slice against the grain into four pieces, each about 3 inches long and 1 inch wide.

Step 4

Drizzle 1 teaspoon of rice vinegar evenly over each rice mound, letting it soak in slightly so the rice becomes glossy but not wet.

Step 5

Lay one strip of nori horizontally around the center of the first rice mound, wrapping it completely and slightly overlapping the ends so it stays in place.

Step 6

Lay one slice of unagi on top of the nori strip, positioning it so it covers the rice mound lengthwise, then press gently so it adheres.

Step 7

Repeat steps 5 and 6 with the remaining rice mound and unagi slice.

Step 8

Spoon 1.5 tablespoons of unagi sauce in a thin, even drizzle across the top of each piece of eel, letting it run down the sides slightly.

Step 9

Sprinkle 0.5 teaspoon of sesame seeds evenly across the top of each nigiri piece, pressing them gently so they stick to the glaze.