Seasoned freshwater eel (Unagi), though not actually raw fish
like most sushi, this is one of my personal favorites. The Unagi is also quite
different from most sushi in that it is best served just slightly warm. Also,
when eating Unagi nigiri sushi, its not necessary to dip it into your soy sauce
or wasabi, as there is plenty of flavour in the eel seasoning already. "Anago"
is the Sea eel.
The unagi is seasoned with sweet cooking sake, soy sauce, sugar
and msg. (You can see why it does not require dipping!)
In the UK, I've found that good (even poor!) eel is difficult
to buy, and the preparation is tiresome. So I buy ready made unagi in London.
It comes prepared, seasoned, frozen and vacuum packed, ready to pop into the
350F oven for 10-12 minutes.
Once cooked, allow to cool till its warm, slice into diagonal
strips then place on rice nigiris (no wasabi) and wrap a strip of nori seaweed
around it. Serve immediately.