Rinse 2 cups short-grain sushi rice under cold water until the water runs nearly clear (3–4 rinses). Drain and place rice in a medium pot with 2.25 cups water. Cover, bring to a gentle boil, then reduce heat to low and simmer for 15 minutes. Remove from heat and let rest, covered, for 10 minutes.

Season rice

While rice rests, combine 3 tbs rice vinegar, 1 tbs sugar and 0.5 tsp salt in a small bowl and stir until dissolved. Transfer cooked rice to a wide bowl, gently fold in the vinegar mixture with a rice paddle or spatula to season and slightly cool the rice. Fan the rice or let it sit uncovered for 5 minutes to reach warm serving temperature.

Eel & Marinade

Prepare eel

If using store-bought pre-grilled unagi, warm the 12 oz eel briefly in a 350°F (175°C) oven for 6–8 minutes, glazed with a portion of the 4 tbs unagi sauce to reheat and caramelize slightly. If you have raw eel or fresh grilled, cut into bite-sized cubes (about 1/2–3/4 inch).

Finish with tare

Combine 1 tbs soy sauce, 1 tbs mirin and 1 tbs sake (optional) with 1 tbs of the unagi sauce in a small pan and warm until slightly thickened, or simply microwave briefly to meld. Toss the warm eel pieces gently in this warmed tare to coat evenly (reserve about 2 tbs unagi sauce for drizzling).

Poke Toppings & Mix-ins

Prepare vegetables and fruit: seed and thinly slice or matchstick the cucumber to measure about 1 cup. Dice 1 cup mango. Cook and cool 3/4 cup shelled edamame. Shred 1 cup napa cabbage or prepare mixed greens. Thinly slice green onions and set aside 2 tbs. Cut 2 nori sheets into thin strips. Have 2 tbs pickled ginger ready.

Combine mix-ins (optional): If you want some components tossed together, gently toss cucumber, edamame and mango with 1 tbs ponzu or lemon juice to brighten them. Keep cabbage/greens separate as a bed if preferred.

Dressings & Sauces

Make spicy mayo: in a small bowl, mix 3 tbs mayonnaise with 1 tsp sriracha, 1 tbs ponzu (or lemon juice) and 1/2 tsp toasted sesame oil until smooth. Taste and adjust heat or acidity as desired.

Reserve about 2 tbs unagi sauce for drizzling over finished bowls (from the eel package). Warm slightly if you prefer a looser drizzle.

Assemble Bowl

Portion rice: divide the warm seasoned rice evenly among 4 bowls (about 1/2 cup cooked rice per serving base for a lighter bowl, or increase rice if you want heartier portions). Gently press the rice to form a base.

Arrange toppings: place the warmed, sauced eel pieces on one side of each rice bowl. Arrange cucumber, mango, edamame and shredded cabbage or greens in separate sections around the bowl to create the classic poke look. Add pickled ginger and scatter sliced green onions.

Dress and garnish: Drizzle spicy mayo in a zigzag over the eel and some toppings. Spoon remaining unagi sauce over eel and a little over rice for added flavor. Sprinkle toasted sesame seeds and furikake if using. Add nori strips and cilantro or shiso leaves as garnish. Serve with lime wedges on the side for squeezing.

Serve immediately while eel is warm and rice is slightly warm. Let diners mix components to their preference.