You Can't Stop Eating Eel Sushi Recipe

Name: You Can't Stop Eating Eel Sushi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 fro about 3 to 4 small bowl to serve Plain cooked rice; 2 tbsp Vinegar; 1 1/2 to 2 tablespoon Sugar; 1/2 a teaspoon Salt; 1 Spitchcocked eel; 1/2 a stick Cucumber; 1 Myoga ginger; 3 slice Shiso leaves; 1 White sesame seeds; 1 Fried dried seaweed sheet

Servings: persons

1 fro about 3 to 4 small bowl to serve Plain cooked rice
2 tbsp Vinegar
1 1/2 to 2 tablespoon Sugar
1/2 a teaspoon Salt
1 Spitchcocked eel
1/2 a stick Cucumber
1 Myoga ginger
3 slice Shiso leaves
1 White sesame seeds
1 Fried dried seaweed sheet

1
Cut the cucumber into thin round slices.
2
Sprinkle some salt on it and massage it a little till it becomes a little soft.
3
It is more delicious if the cucumber has a little salty taste left.
4
Julienne the myoga ginger, shiso leaf and dried seaweed sheet.
5
Roast the white sesame seeds.
6
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.
7
For about 30 seconds.
8
Mix all ingredients and make a sushi vinegar and mix it with the rice and make a sushi rice.
9
Put half the amount of spitchcocked eel, the whole amount of rice, vegetables and white sesame seeds in a bowl and mix.
10
Dish it up and put the rest of the spitchcocked eel and dried seaweed sheet on.
11
Add Japanese sansho pepper if you like.

402

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 fro about 3 to 4 small bowl to serve Plain cooked rice, 2 tbsp Vinegar, 1 1/2 to 2 tablespoon Sugar, 1/2 a teaspoon Salt, and more.

Yes, You Can't Stop Eating Eel Sushi falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

You Can't Stop Eating Eel Sushi

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