Sushi rice (refer to Steps 4 and 5 of Recipe ID: 655788)
2-3 rice cooker cups' worth (360-540 ml uncooked rice)
Broiled eel with sauce
White sesame seeds
Prepare the vinegar-seasoned sushi rice (refer to Steps 4 and 5 in Recipe ID: 655788). Finely slice the cucumbers, rub with salt, and squeeze out the liquid. Cut the eel into small pieces. Julienne the shiso leaves.
Mix the eel with the vinegared sushi rice. Scatter the cucumber, shiso leaves, and white sesame on top.
For Basic Eel Sauce, refer to Recipe ID: 623506. This convenient sauce can be used in lots of different recipes.
Pressed Eel Sushi Recipe ID: 1723011
Story Behind this Recipe
My mom passed down this recipe.
It's delicious topped with kinshi tamago (thinly sliced omelet).