Eel-sushi Recipe
Make Eel-sushi Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sushi Rice
Eel Preparation
Sushi Assembly
Method
Prepare Sushi Rice
- 1
Rinse the Rice
Rinse 2 cups of sushi rice under cold water until the water runs clear to remove excess starch.
- 2
Cook the Rice
In a rice cooker or saucepan, combine the rinsed sushi rice and 2.5 cups of water. Cook according to the rice cooker instructions or bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until rice is tender.
- 3
Season the Rice
In a small bowl, mix 3 tablespoons of rice vinegar, 1 tablespoon of sugar, and 0.5 teaspoon of salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow it to cool to room temperature.
Prepare Eel
- 4
Grill the Eel
If using fresh eel, grill it until cooked through, about 5-10 minutes per side. If using pre-cooked unagi, skip this step.
- 5
Glaze the Eel
In a small bowl, mix 2 tablespoons of soy sauce, 1 tablespoon of mirin, and 1 teaspoon of sesame oil. Brush the glaze over the eel and grill for an additional 2-3 minutes to caramelize the sauce.
Assemble Sushi
- 6
Lay Nori
Place a sheet of nori on a bamboo sushi mat or clean surface, shiny side down.
- 7
Add Rice
Wet your hands to prevent sticking. Take a handful of sushi rice and spread it evenly over the nori, leaving about 1 inch at the top edge.
- 8
- 9
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, pressing gently to keep it tight. Seal the edge with a bit of water.
- 10
Slice and Serve
Slice the sushi roll into bite-sized pieces with a sharp knife. Serve with wasabi and pickled ginger on the side.
