Fluffy Egg and Anago (Conger Eel) Hand-Rolled Sushi

Name: Fluffy Egg and Anago (Conger Eel) Hand-Rolled Sushi
Yield: Serves 4 servings
Cuisine: American
Ingredients: 3 cups (about 600 grams) uncooked rice; 1 piece kombu (about 2 3/4 inches square / 7 cm); 1 tablespoon rice oil; 1/2 cup (120 ml) rice vinegar; 40 grams (about 3 tablespoons) sugar; 1 teaspoon salt; 3 eggs; 2 tablespoons dashi stock; 1 tablespoon sugar; 1/4 teaspoon salt; 1 teaspoon light soy sauce; 1 teaspoon rice oil; 2 teaspoons rice oil (for cooking); 3 anago (conger eel) fillets; 2 tablespoons sake; 1 teaspoon each mirin, soy sauce, and sugar; 1 cucumber; 10 shiso leaves

築野食品こめ油 @tsunogroup1947

This sushi highlights the collaboration with rice oil. It features rolled omelet, fluffy anago (conger eel), and cucumber—simple, but so delicious you'll want to eat as many as you can!
Recipe background:
This dish was created by Chef Naoko Oda using rice oil and was featured on Wakayama Broadcasting on June 22. The rice oil gives the sushi a gentle finish. This recipe is published with Chef Oda's permission.

築野食品こめ油 @tsunogroup1947

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Ingredients

Serves 4 servings

3 cups(about 600 grams) uncooked rice
1 piecekombu (about 2 3/4 inches square / 7 cm)
1 tablespoonrice oil
[A]
1/2 cup (120 ml)rice vinegar
40 grams(about 3 tablespoons) sugar
1 teaspoonsalt
3eggs
[B]
2 tablespoonsdashi stock
1 tablespoonsugar
1/4 teaspoonsalt
1 teaspoonlight soy sauce
1 teaspoonrice oil
2 teaspoonsrice oil (for cooking)
3anago (conger eel) fillets
[C]
2 tablespoonssake
1 teaspooneach mirin, soy sauce, and sugar
1cucumber
10shiso leaves

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Steps

1

Cook the washed rice with kombu and rice oil as usual. Add ingredients from [A] and mix to make sushi rice.
2

Beat the eggs, add ingredients from [B], and cook in rice oil to make a rolled omelet about 3/4 inch (2 cm) thick.
3

Place the anago fillets and ingredients from [C] in a frying pan, cover, and steam-cook over medium heat.
4

Cut the cucumber into sticks about 2 1/2 inches (6 cm) long, sprinkle lightly with salt, and wrap with shiso leaves.
5

To assemble, place the sushi rice from step 1 and the fillings from steps 2, 3, and 4 on nori sheets, then roll them up by hand.