Packed Eel Sushi. Prepare the sushi rice in the time it takes for the eel to cool. Line the sushi mold with generous amount of plastic wrap (you can use a milk pack if you don't have a mold). Pack half of the sushi rice and press down firmly.
Before the roast process, we will wash the fish clean and remove the fish head and fish viscera.
Before the roast process, the eel will put into high-temperature operation, which will make sure food safety.
Once cooked, simply slice the Unagi into thin strips and serve atop a bed of white sushi rice for a truly delicious, traditional Japanese experience.
You can have Packed Eel Sushi using 5 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Packed Eel Sushi
- It's 1 of Precooked eel with sauce.
- You need 180 ml of uncooked Sushi Rice (Refer to.
- It's 2 tsp of White sesame seeds.
- You need 1 of Nori seaweed strips.
- It's 1/2 tbsp of Sake.
Originating from China, our Farmed Freshwater Eel undergoes rigorous checks to ensure it meets the Sashimi grade standard. Sweet, sticky, and packed with umami, eel sauce is the perfect condiment to add flavor to grilled dishes, yaki onigiri, and to drizzle on sushi. See recipes for Makizushi (roll sushi), Easy Box-Pressed Eel Sushi too. Sweet, bold, and rich Unagi (Japanese eel) sushi roll is a perfect dinner everyone will love and enjoy.
Packed Eel Sushi instructions
- Refer tofor making sushi rice. Mix white sesame into the sushi rice. https://cookpad.com/us/recipes/188067-our-recipe-for-sushi-rice.
- Use 1 whole filet of eel, just cut off the head with a knife..
- Place the eel on aluminum foil, and sprinkle with a tablespoon of sake..
- Wrap in aluminum foil, and bake in a an oven for 4 minutes. Open the top of the foil, and lightly cook until golden brown for 1 minute..
- Prepare the sushi rice in the time it takes for the eel to cool. Line the sushi mold with generous amount of plastic wrap (you can use a milk pack if you don't have a mold)..
- Pack half of the sushi rice and press down firmly..
- Sprinkle shredded nori seaweed and top the rest of the sushi rice..
- Press down firmly once more..
- Place the cooled eel on top and let sit for 30 minutes. Cutting it while still in the plastic wrap will prevent the rice from coming apart..
- Sprinkle with a bit of sansho Japanese pepper if you like, or drizzle eel sauce and enjoy..
Great popular sushi takeout dish to make at home! Unagi sushi refers to farmed freshwater eel that has been barbequed, and basted in a sweet, savory lacquer known as eel sauce. To prepare, simply thaw in refrigerator overnight and then broil in the oven to bring to temperature.. Fresh and frozen cut, vacuum packed. The thawed common conger eel sushi product was.
