Refer to Recipe ID: 1500096 for making sushi rice. Mix white sesame into the sushi rice.
Use 1 whole filet of eel, just cut off the head with a knife.
Place the eel on aluminum foil, and sprinkle with a tablespoon of sake.
Wrap in aluminum foil, and bake in a an oven for 4 minutes. Open the top of the foil, and lightly cook until golden brown for 1 minute.
Prepare the sushi rice in the time it takes for the eel to cool. Line the sushi mold with generous amount of plastic wrap (you can use a milk pack if you don't have a mold).
Pack half of the sushi rice and press down firmly.
Sprinkle shredded nori seaweed and top the rest of the sushi rice.
Press down firmly once more.
Place the cooled eel on top and let sit for 30 minutes. Cutting it while still in the plastic wrap will prevent the rice from coming apart.
Sprinkle with a bit of sansho Japanese pepper if you like, or drizzle eel sauce and enjoy.
Story Behind this Recipe
This is my son's favorite eel sushi. When I want to fill him up with eel sushi, it's too expensive to buy packaged sushi. Nigiri sushi is hard to make but pressed sushi is easy to make with seasoned eel, and he can eat to his heart's content. I started making this filling dish at home.
There are no difficult steps. You just put the eel on top after making the sushi rice.