UNAGI Nigiri SUSHI Done Right (Freshwater Eel) with The Sushi Man

Unagi has become one of the most popular sushi items, especially in the United States. And rightfully so, it’s tender, rich, smokey, with the sweet, savory unagi sauce on top, all perfectly balanced with the vinegared sushi rice. It’s a bite of harmony that’s hard to beat. But wait, that doesn’t sound like the unagi you’ve tried? Well, that might be because there are many restaurants that serve unagi incorrectly. So in this video I’ll teach you the proper way and the simple game changing step that will make your unagi much more delicious. Enjoy!
🍣 WHAT'S IN THIS VIDEO:
00:00 Intro
00:31 Ingredients
01:37 Preparation
06:16 Making Nigiri
09:26 Plating
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📗 BOOK
How to Make Sushi at Home - A Fundamental Guide for Beginners and Beyond
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🔪LINKS TO TOOLS AND ITEMS
Knife - (Masamoto Sujihiki VG Series 240mm) - amzn.to/46Zxunw
Sushi Oke - amzn.to/41XsIGh
Cutting Board - amzn.to/4aSO9wn
Sesame Seed Grinder - amzn.to/3SLMK2q
Breville Smart Oven - amzn.to/3sZKBat
🍣 WHAT I TALK ABOUT IN THIS CHANNEL: Sushi, how to make sushi at home, how to make sushi rice, Japanese food, Japanese cuisine, homemade sushi, sushi rolls, how to roll sushi, Japanese cooking, dashi, miso soup, sake, sushi supplies and equipment, sushi sauces, poke, how to cut fish for sushi, sushi sake pairings, teriyaki, tempura, izakaya, Japanese beer food, Hawaiian food, onigiri, omusubi, spam musubi, fried chicken, karaage and more!
🍣 GET THE ULTIMATE SUSHI MAKING CHECKLIST for FREE at UltimateSushiKit.com
🍣 CONTACT THE SUSHI MAN: [e-mail]
🍣 ABOUT THE SUSHI MAN:
Jun Nakajima, CHEF AND FOUNDER
Raised in a restaurant household, Jun's love for food began at a very early age. His parents have owned and operated a Japanese restaurant for over 30 years where he practiced and honed his culinary skills.
Somewhat forced upon, he was taught the art of sushi making in his teenage years. He quickly fell in love not only with the art but the endless opportunities that came with it.
He has traveled around the globe to try different styles of sushi, most importantly to Japan.
After college, Jun had taken an opportunity to live in the motherland of sushi, working for something completely outside the culinary field. In those two years his appreciation of the culture, people, history and food deepened.
He became addicted to the food scene and found himself traveling from one end of the island to the other, eating and drinking some of the best foods and drinks he's ever had. This experience became the seed which eventually bloomed to become The Sushi Man.

[@iSqu3aKs]

Thank you so much.

[@kewalvlogs8644]

Tq

[@terrybanet3330]

Thank you. Another great video

[@TheSushiMan]

Thanks and glad you enjoyed it!

[@user-wv6gx9vq9z]

ขอบคุณครับ

[@patrickbrischke1372]

Can you do a straight substitution for saltwater eel, or do you have other tips/recommendations? I catch a lot of different species of Morays and all I’ve ever done is grilled or broiled with unagi sauce. I just came across your channel, and thought I’d give it a try.

[@TheSushiMan]

Great question, anago (saltwater eel) is much more delicate and has less fat content than unagi so it's typically simmered versus grilled. It's also a very popular tempura ingredient in Japan. I personally haven't worked with anago too much but you can find a bunch of recipes online if you look up "anago preparation". Hope that helps!

[@georgyekimov4577]

damm it im lucky just bought unagi

[@TheSushiMan]

Nice! Definitely try this out and also check out my unadon video as well. ua-cam.com/video/ydBe-Tc6xsM/v-deo.html

[@RedditRecaps101]

w dad