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You Can't Stop Eating Eel Sushi

You Can't Stop Eating Eel Sushi

I made and sushi with summer vegetables and spitchcocked eels witch is easy to make. You can't stop eating it.

Ingredients: 2 servings

Plain cooked rice
Fro about 3 to 4 small bowl to serve
〇Vinegar
2 tablespoons
〇 Sugar
1 1/2 to 2 tablespoon
〇 Salt
1/2 a teaspoon
Spitchcocked eel
1
Cucumber
1/2 a stick
Myoga ginger
1
Shiso leaves
3 slices
White sesame seeds
To taste
Fried dried seaweed sheet
To taste

Steps

1. Cut the cucumber into thin round slices. Sprinkle some salt on it and massage it a little till it becomes a little soft. It is more delicious if the cucumber has a little salty taste left.
2. Julienne the myoga ginger, shiso leaf and dried seaweed sheet. Roast the white sesame seeds.
3. Cut the eel in 1.5 cm wide like the picture and pour some eel sauce on it and heat it up in a microwave. For about 30 seconds.
4. Mix all 〇 ingredients and make a sushi vinegar and mix it with the rice and make a sushi rice.
5. Put half the amount of spitchcocked eel, the whole amount of rice, vegetables and white sesame seeds in a bowl and mix.
6. Dish it up and put the rest of the spitchcocked eel and dried seaweed sheet on. Add Japanese sansho pepper if you like.

Story Behind this Recipe

I bought an spitchcocked eel for the day of the ox in midsummer. The amount was not much so I added some ingredients that i like and made this recipe.