Unagi Rice Balls recipe - ingredients, nutrition and when to eat it
Japanese rice balls wrapped in nori, filled with rice and eel glazed with teriyaki sauce. Sweet and savory eel pairs with the mild rice and nutty nori.
Japanese rice balls wrapped in nori, filled with rice and eel glazed with teriyaki sauce. Sweet and savory eel pairs with the mild rice and nutty nori. They’re easy to pack for a busy lunch or a simple dinner.
Japanese · 15 minutes to cook
Nutrition (per 296g serving): 449.3 kcal · protein 19.8g · carbohydrate 73.5g · fat 7g · sodium 597.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the rice is too hot, wet your hands lightly or use plastic wrap to shape the rice balls.
Tips: Too much eel sauce can make the rice hard to shape, so add only a little of the sauce left in the pan.
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Ingredients (1 serving)
- Rice — 1 bowl
- Eel — 70 g
- Soy sauce — 1 tsp
- Mirin — 1 tsp
- Sugar — 0.5 tsp
- Nori — 1 sheet
- Toasted sesame seeds — 0.5 tsp