Eel Sushi

Method

• Step-by-Step Method for Eel Sushi
• Prepare rice: Cook 1 cup of sushi rice according to package instructions, then cool to room temperature.
• Prepare eel: If using fresh eel, grill or broil until cooked through; if already cooked, gently reheat.
• Cut eel: Slice eel fillets into thin, bite-size strips for easy rolling and even distribution in the sushi.
• Lay out nori: Place 1 sheet of dried seaweed, shiny side down, on a bamboo sushi mat or clean surface.
• Spread rice: Evenly spread a thin layer of cooled rice over the nori, leaving a 2cm border at the top edge.
• Arrange eel: Place sliced eel lengthwise across the center of the rice.
• Add wasabi: Spread 1 teaspoon of wasabi in a thin line along the eel, adjusting amount to taste.
• Roll sushi: Using the mat, roll the sushi away from you, keeping the roll tight and uniform.
• Seal roll: Moisten the exposed edge of nori to seal the roll after completing the wrap.
• Slice roll: Use a sharp, dampened knife to cut the roll into even bite-sized pieces.
• Plate sushi: Arrange sushi pieces neatly on a plate, optionally garnishing with extra eel on top.
• Serve with sides: Place 1 tablespoon of pickled ginger on the side for palate cleansing between bites.
• Offer soy sauce: Pour 2 tablespoons of soy sauce into a small dish for dipping.
• Presentation: Optionally, fan sushi pieces and garnish with an extra dab of wasabi for visual appeal.
• Serve immediately: Enjoy eel sushi as soon as possible for best flavor and texture.