Eel Sushi (2 Pcs) Recipe

Eel Sushi Directions

1. 1

   Prepare Sushi Rice

   Rinse the sushi rice under cold water until the water runs clear. This removes excess starch.

2. 2

   Cook Sushi Rice

   In a rice cooker or pot, combine 150 grams of sushi rice with 200 ml of water. Cook according to the rice cooker's instructions, or bring to a boil, then cover and simmer for 15-20 minutes until water is absorbed. Remove from heat and let sit covered for 10 minutes.

3. 3

   Season the Rice

   In a small bowl, mix 1 tablespoon of rice vinegar, 1 teaspoon of sugar, and 1 teaspoon of salt until dissolved. Gently fold this mixture into the cooked rice. Allow the rice to cool to room temperature.

4. 4

   Prepare Eel

   If using pre-cooked unagi, simply slice it into thin pieces. If grilling, grill the eel until it is heated through and has a nice char.

5. 5

   Assemble Sushi

   Lay the nori sheet on a bamboo sushi mat, shiny side down. Wet your hands to prevent sticking, and spread a thin layer of sushi rice over the nori, leaving about 1 inch at the top edge.

6. 6

   Add Eel

   Place 50 grams of the sliced eel in the center of the rice. Optionally, you can add a small amount of wasabi on top of the eel.

7. 7

   Roll the Sushi

   Starting from the edge of the mat closest to you, roll the sushi away from you, applying gentle pressure. Continue rolling until the sushi is complete and the edge of the nori seals the roll.

8. 8

   Slice the Sushi

   Using a sharp knife, slice the roll into 2 equal pieces. Wet the knife with water between cuts to prevent sticking.

9. 9

   Serve

   Plate the sushi and serve with soy sauce, pickled ginger, and additional wasabi on the side.