‘Kabayaki’ Eel Sushi Rice Bowl

Name: How to cook ‘Kabayaki’ Eel Sushi Rice Bowl - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 Serving
Cuisine: Us

Introduce

Chef :

Hiroko Liston

‘Kabayaki’ Eel Sushi Rice Bowl

‘Kabayaki’ Eel is a popular filling for many different types of Sushi. Many Asian grocery stores and some supermarkets in Melbourne sell Frozen ‘Kabayaki’ Eel, sometimes called Roasted Eel OR Grilled Eel. I used it to make this Sushi Rice Bowl today. Quick and easy way to enjoy Eel, and it won’t cost too much.

Ingredient

Food ration :

1 Serving

Cooking time :

10 minutes

serving (about 240g) Cooked Short Grain Rice must be hot

2 teaspoons

Sugar

3 teaspoons

Rice Vinegar

1/5 teaspoon

Salt *slightly less than 1/4 teaspoon

Egg *cooked into Thin Egg Strips OR Scrambled Egg

1/2

fillet ‘Kabayaki’ Eel *thawed if frozen, about 100g

4-5 cm

Cucumber

2 tablespoons

Edamame Beans

1/4 sheet

Toasted Nori *cut into thin strips

Cooking instructions

* Step 1

Place hot cooked Short Grain Rice in a bowl, that can be a serving bowl. Mix Rice Vinegar, Sugar and Salt in a small bowl, and add it to the hot Rice. Mix well, then set aside.

* Step 2

‘Kabayaki’ Eel is most likely covered with the sauce that can be slimy. I recommend to rinse off the sauce under cold water and dry with paper towel. Cut in half lengthways, grill for a few minutes is you can, and cut into bite-size pieces.

* Step 3

Prepare other toppings.

* Step 4

When the Sushi Rice is cooled, cover with ‘Kabayaki’ Eel and your favourite toppings, drizzle with some ‘Kabayaki’ Sauce OR Soy Sauce, and enjoy.

* Step 5

*Note: ‘Kabayaki’ Sauce can be made with a same amount of Sugar, Mirin, Sake (Rice Wine) and Soy Sauce. (*e.g.1 teaspoon each.) Combine in a small bowl, microwave, and bring to the boil.

Note: if there is a photo you can click to enlarge it