quote:

Originally posted by Pigiron

In my opinon, Unagi is the KING of all sushi. As far as I know, it’s never eaten raw. It’s usually grilled or broiled and topped with a slightly sweet glaze. It’s best when served a tiny bit warm. I have sushi or other Japanese food for dinner at least once a week, and no matter what I order, I always get a few pieces of unagi on the side.

I love Unagi Sushi also!

Unagi is avaialable here in Northern Va. at an ethinic (Korean I believe) grocery store called Grand Mart. It is already cooked and then flash frozen.

All there is to do is prepare a pot of Sushi rice, I use a widely available California brand, the name escapes me just now. Follow any good Sushi rice recipe, add a little sugar, and rice vinegar as you cool the rice down, again just follow any good Sushi rice recipe.

Heat the Unagi in a hot oven until it is warm, it is already cooked and glazed. Slice it accordingly, with care cuz sometimes it is a little fragile. You’ll need a very sharp knife.

You’ll also need some seaweed strips, these are widely available also, buy the already cut strips or the sheets and cut your own.

Shape your rice, add a dab of Wasabi to keep the Unagi in place on top, wet the end of a seaweed strip and wrap it up!

I’ve been told that it is impolite and not proper Sushi ediquitte to dip a piece of Unagi in soy or sdditional Wasabi. I however always do, I’ve always believed in the Justin Wilson philosophy of ‘The kind of wine you like, is the kind of wine you should drink’ So if I like my Unagi with a little extra dip, the that’s the way I’m gonna eat it!!!….LOL!