Unagi Sushi 鰻寿司

Bring a taste of Japan into your own kitchen as we demystify the process of preparing delectable unagi sushi from scratch – no professional skills required

📝 Ingredients

• 1 frozen eel kabayaki
• 2 cups sushi rice
• 1 tsp grated ginger (optional)
• 1/2 tsp roasted sesame seeds (optional )
• 1 tbsp unagi sauce

👨‍🍳 Instructions

1. 1--- Preparation ---
2. 2Cook sushi rice, make kinshi tamago with egg, and cut unagi eel kabayaki to the size of your sushi press mould. *1
3. 3--- Pressing Sushi ---
4. 4Line your oshibako (wooden mold) with a piece of plastic wrap or parchment paper. This will prevent the rice from sticking to the mold.
5. 5Place a layer of unagi kabayaki fillet skin side up on the bottom of your prepared mold.
6. 6Spread an even layer of sushi rice on top of the unagi kabayaki fillet, pressing it gently to ensure it's firmly packed.
7. 7Lay strips of eggs evenly over the rice layer. Then again spread an even layer of sushi rice.
8. 8close and press: Close the ingredients with the plastic wrap then place the drop in wooden lid to compress the sushi ingredients all together.
9. 9cut and serve: Use a sharp knife to slice the sushi and drizzle unagi sauce (eel sauce) to serve.