6. Fresh Water Eel Recipe
Fresh water eel, served as either 2 piece sashimi or sushi.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sashimi
Sushi
Method
Sashimi Preparation
- 1
Clean the Eel
Begin by cleaning the fresh water eel. Rinse it under cold water and pat dry with paper towels.
- 2
Slice the Eel
Using a sharp knife, slice the eel into thin pieces, about 1/4 inch thick. Place the slices on a serving plate.
- 3
Serve
Serve the eel sashimi with soy sauce, wasabi, and pickled ginger on the side.
Sushi Preparation
- 4
Prepare the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions. Once cooked, transfer to a bowl.
- 5
Season the Rice
In a small saucepan, combine rice vinegar, sugar, and salt. Heat over low heat while stirring until sugar and salt dissolve. Pour this mixture over the cooked rice and gently fold to combine. Let cool slightly.
- 6
Prepare the Eel
Clean and slice the fresh water eel as done for sashimi, but leave the pieces thicker for sushi.
- 7
Assemble the Sushi
Lay a nori sheet on a bamboo mat. Wet your hands to prevent sticking, then take a handful of sushi rice and spread it evenly over the nori, leaving a small border at the top. Place a few pieces of eel in the center of the rice. Roll the sushi tightly from the bottom to the top using the bamboo mat to guide the roll.
- 8
Slice the Sushi
Using a sharp knife, slice the sushi roll into 6-8 pieces. Repeat with the remaining nori sheets and eel.
- 9
Serve
Serve the sushi with soy sauce and wasabi on the side.
