Servings: 2
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
Equipment
Ingredients
- 1 frozen eel kabayaki
- 2 cups sushi rice
- 1 tsp grated ginger optional
- ½ tsp roasted sesame seeds optional
- 1 tbsp unagi sauce
Instructions
Preparation
- Cook sushi rice, make kinshi tamago with egg, and cut unagi eel kabayaki to the size of your sushi press mould. *1
Pressing Sushi
- Line your oshibako (wooden mold) with a piece of plastic wrap or parchment paper. This will prevent the rice from sticking to the mold.
- Place a layer of unagi kabayaki fillet skin side up on the bottom of your prepared mold.
- Spread an even layer of sushi rice on top of the unagi kabayaki fillet, pressing it gently to ensure it's firmly packed.
- Lay strips of eggs evenly over the rice layer. Then again spread an even layer of sushi rice.
- Close the ingredients with the plastic wrap then place the drop in wooden lid to compress the sushi ingredients all together.
- Use a sharp knife to slice the sushi and drizzle unagi sauce (eel sauce) to serve.
Notes
*my press sushi mold size is 2.5 inch (W) x 6 inch (D) x 2 inch (H)/6.5 x 15 x 5 cm inside measurements.
Nutrition
Calories: 341kcal, Carbohydrates: 148g, Protein: 13g, Fat: 2g, Saturated Fat: 0.4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Cholesterol: 1mg, Sodium: 10mg, Potassium: 221mg, Fiber: 2g, Sugar: 0.2g, Vitamin A: 17IU, Vitamin C: 0.1mg, Calcium: 57mg, Iron: 2mg