Unagi Roll: What's in an Eel Roll (and Unagi vs. Anago)
An unagi roll is a sushi roll made with unagi — freshwater eel that has been grilled and brushed with a sweet soy glaze. It is always cooked, which makes it a favourite for people who want sushi without raw fish.
What is unagi?
Unagi (うなぎ) is freshwater eel, in Japan traditionally the Japanese eel (Anguilla japonica). For sushi it is prepared kabayaki style: split, grilled, and basted with tare, a reduced sauce of soy sauce, mirin, sugar and often sake. Eel blood contains a toxic protein that is destroyed by cooking, so unagi is never served raw.
Don’t confuse it with anago (あなご), saltwater conger eel. Anago is usually simmered rather than grilled and tastes lighter and softer. Many US sushi bars serve unagi from pre-grilled, vacuum-packed fillets that are reheated and glazed before serving.
What’s in an unagi roll?
The basic unagi roll pairs eel with cucumber; many restaurants add avocado, cream cheese or sesame seeds and finish it with a drizzle of “eel sauce” (the same sweet tare). Eel also shows up in several popular specialty rolls:
- Caterpillar roll: eel and cucumber inside, covered with thin slices of avocado.
- Dragon roll: varies by restaurant — often shrimp tempura or eel inside, topped with avocado and sometimes more eel.
- Unagi nigiri: a slice of glazed eel on rice, often held on with a thin band of nori.
- Unadon / unaju: not sushi, but grilled eel over plain rice in a bowl or lacquered box.
What does unagi taste like?
Rich, tender and slightly smoky from the grill, with a sweet-salty glaze. The texture is soft rather than chewy. If you like teriyaki you will probably like unagi.
Allergy and diet notes
- Eel sauce usually contains soy (wheat) and sugar; some recipes are simmered with eel bones, so it is not always vegetarian.
- Rolls with eel sauce are rarely gluten-free unless the restaurant uses tamari-based sauce — ask.
- Because it is cooked, unagi is a common choice for people avoiding raw fish, but always check with your doctor if you have dietary restrictions.
A note on sustainability
Wild eel populations have fallen sharply. The Japanese eel is listed as Endangered on the IUCN Red List and the European eel as Critically Endangered. Almost all eel is “farmed” from wild-caught juvenile glass eels, because eels are not yet bred commercially at scale. Some diners choose to eat it only occasionally or try alternatives such as anago or eel-style eggplant.
Unagi rolls for delivery
Unagi travels better than raw fish, but the rice still hardens in the fridge. Ask for the eel sauce on the side so the roll doesn’t get soggy, and eat it the same day if you can. Cooked rolls kept in the fridge are best eaten within a day or two — see storing leftover sushi.
Looking for an unagi roll near you? Almost every sushi bar lists one. Find sushi restaurants in your city and check the menu through each listing’s map link.