Unagi sushi

When people think of sushi they always think that making it is an impossible feat. With this gorgeous recipe for Unagi Sushi, that’s the case no more! Even sushi making beginners will find this recipe easy to make and great to eat.

Ingredients

1 package broiled, freshwater eel

1 tablespoon of rice wine

2 1/2 tablespoons of mirin

3 tablespoons of soy sauce (Kikkomens or something with less salt)

1 1/2 tablespoons of sugar

1 cup sushi or japanese sticky rice

© Kasia Biel | Dreamstime.com

 

Procedure

- Wash rice well, drain and let stand for 30 minutes in colander. When cooking rice, for 1 cup of rice add just a little less than 1 cup water in a rice cooker.

- 45 minutes after rice has been started, remove into a big mixing bowl (plastic or wood is best, metal is also OK) to speed the cooling process.

- Add 1-ounce of sushi su seasoning and mix well into rice. Let stand to cool. Periodically turn your rice to cool evenly. Do this for about 20 to 30 minutes, then cover.

- Mix the sugar, mirin, soy sauce and rice wine in a small sauce pan. Gently heat it on medium for about 11 minutes. It should become like syrup.

- Cut the eel into lengthwise and place them on a cookie sheet. You may want to use tinfoil to prevent sticking.

- Boil the meat for about a minute until it starts to bubble.

- Dip a small baking brush into your glaze and brush the top of each piece of eel

- Place a piece of your broiled eel on top of rice and fasten with a small piece of nori (seeweed).

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