Унаги Нигири

Eel that has spent time over the fire, brushed until the glaze turns dark and sticky, then laid across warm rice.

• Grilled unagi, charred at the edges, soft through the middle.
• Eel sauce, brushed on warm so it stays glossy.
• Sushi rice, seasoned and still holding its heat.
• Sesame, scattered last for a little crunch.

Two pieces of nigiri, the classic way: the eel is grilled first, then glazed, then set on rice that has just come out. Sweet against smoky, soft against the bite of the grain. Eat it with your fingers, in one go, while the glaze is still warm.

Contains: fish, soy.