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Exclusive Eel Sushi
Seasoned short-grain rice spread on toasted nori, rolled tight and sliced, topped with oven-warmed kabayaki eel for glossy, sweet-savory, melt-tender sushi pieces.
Instructions
- 1
Rinse the rice, add water in a 1:1 ratio, and a few drops of oil, then cook into rice. Fluff it, let it cool, and serve it in a bowl.
- 2
Put the sushi nori in the oven and bake at 70 degrees for 8 minutes.
- 3
Take the grilled eel out of the freezer and put it in the oven at 160 degrees to bake for ten minutes.
- 4
Put on gloves, place the rice on the seaweed, and press it flat.
- 5
Roll it up and press it tightly.
- 6
Cut into sections.
- 7
Cut the eel into small pieces and place them on the sushi.
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Ingredients
Main Ingredients
- Wuchang Rice1 cup
- Sushi seaweed2 pieces
- Clear water1 cup
- Eel1/2 piece
Seasonings
- Peanut oila few drops