| Prep: 60 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 225 | 5g | 1g | 30g |
| sugars | fibre | protein | salt |
| 4g | 2g | 20g | 0.80g |
Why I Love Japanese Conger Eel Nigiri
The first time I encountered the delectable delight that is Conger Eel Nigiri, something clicked. Growing up in the vast landscapes of Montana had exposed me to the hearty, comforting flavors of rancher’s fare and the earthy, rooted tastes of Native American traditions. And yet, this Japanese gem struck a chord I never knew existed. It was an inspiring moment, a culinary revelation that led me down the path of experimenting with and exploring a cuisine that is delicately refined, yet bursting with surprising contrasts.
The wonder of Conger Eel Nigiri lies in its beautifully balanced taste and texture harmony. I’ve always adored the tender, juicy decadence of bison burgers and the robust, hearty satisfaction of venison steaks, but the subtle textures and flavors of this dish added a new horizon to my gastronomic adventures.
Japanese Culinary Influence
The influence of my beloved terrain began to merge with a newfound appreciation for Japanese cuisine after the discovery of this delightful sushi dish. Inspired by masters of the art like Jiro Ono, I embarked on a new journey of rectifying the distinct tang of the Pacific Conger Eel with my signature rustic style. The addition of mirin, sake, and the unique flavor palette of nori has allowed transforming my kitchen into a creative space where Eastern traditions meet Western aspirations.
A Symphony of Flavors
The savory conger eel, the bite from the seasoned rice, the smooth and mellow touch of the mirin and sake sauce, and the quiet rustle of the nori drawn together in Conger Eel Nigiri, create a flavor profile that is unique yet pleasingly familiar. This sushi dish will transport your tastebuds to a tranquil Japanese seascape with its deliciously crisp, yet tender and juicy textures. Indeed, sushi lovers would find this a delightful addition to a sushi platter, featuring favorites like tuna maki, salmon nigiri, or a cucumber roll. Pair this delicacy with a lightly flavored miso soup, a side of edamame, or a refreshing sunomono (cucumber salad).
If you’ve ever enjoyed a perfectly prepared piece of eel sashimi, you’d be loving Conger Eel Nigiri even more. This recipe is more than a mere list of ingredients—it’s a medley of experiences, an adventure in every bite. I encourage you to embark on this seafood journey, and who knows, you might just discover a new favorite of your own.
What You’ll Need
- 1 large fresh Conger Eel (about 2 pounds)
- 2 cups sushi rice
- 3 cups water
- 1/2 cup rice vinegar
- 4 tablespoons sugar
- 2 teaspoons salt
- 1/4 cup soy sauce
- 1/4 cup mirin (Japanese sweet rice wine)
- 2 tablespoons sake
- 1/4 cup granulated sugar
- 6 pieces of nori (seaweed)
Method
Step One
Start by preparing the sushi rice. Rinse the rice under cold water until the water runs clear. Add the rice and the 3 cups of water to a rice cooker and cook according to the manufacturer’s instructions.
Step Two
While the rice is cooking, combine the rice vinegar, sugar, and salt in a small saucepan over medium heat. Stir until the sugar and salt have dissolved. Set aside.
Step Three
When the rice is done, transfer it to a large bowl and gradually pour in the vinegar mixture while mixing the rice. Allow the rice to cool to room temperature.
Step Four
Prepare the Conger eel by cutting it into long, thin strips. In a frying pan, mix together the soy sauce, mirin, sake and granulated sugar. Heat this sauce over medium-high heat and add the eel. Cook until the eel is browned and the sauce has thickened.
Step Five
Now, assemble your nigiri. Place a small amount of rice in the palm of your hand and shape it into a small oval. Place a strip of the cooked eel on top of the rice. Finally, wrap a strip of nori around the rice and eel, securing it with a bit of water if necessary.
Step Six
Repeat this process with the remaining ingredients. Serve your homemade Conger Eel Nigiri with soy sauce and enjoy!
