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1
To prepare the rice, place the rice in a bowl and rinse well.
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2
Repeat until the water runs clear.
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3
Set the konbu in the bottom of a rice cooker.
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4
Place the washed rice on top of the konbu and add the water.
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5
Turn the rice cooker on.
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6
In a small bowl, whisk together the vinegar, sugar, and salt until dissolved.
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7
When the rice cooker turns off, allow the rice to sit for 10 to 15 minutes.
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8
Scoop the rice into a bowl ; discard konbu.
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9
Sprinkle the vinegar mixture over the rice.
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10
Mix with a rice paddle or wide wooden spoon while fanning the rice to cook.
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11
Taste and adjust the seasoning with vinegar if necessary.
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12
In a bowl, combine the mayonnaise, miso, teriyaki sauce, and sriracha and mix well.
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13
Add the crab and stir well.
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14
Preheat the broiler.
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15
To assemble, line a wood sushi mold with plastic wrap, over lapping the edges and sides.
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16
In batches, line the mold with rice, press firmly, and top with a layer of unagi, then another layer of rice.
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17
Press down the rice with the top of the mold so that it is evenly packed.
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18
Unmold the mixture, remove the plastic wrap, and craefully transfer the sushi directly onto a broiler pan.
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19
Spoon the crab mixture over the top and place under the broiler for 5 to 10 minutes, until browned.
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20
Remove from tghe broiler and allow to cool for 1 to 2 minutes.
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21
Cut sushi into serving-sized pieces and arrange on 4 plates.
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22
Garnish with caviars, micro-greens, mushrooms, and nori strips and drizzle with kabayaki sauce.
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23
Serve immediately.
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24
NOTE: If you cannot get a wooden sushi mold, an 8-inch square cake pan lined with plastic wrap can be used instead.
