‘Kabayaki’ Eel Sushi Rice Bowl

Name: ‘Kabayaki’ Eel Sushi Rice Bowl
Total time: 600 s
Yield: 1 Serving
Cuisine: British
Ingredients: 1 serving (*about 200g) Cooked Short Grain Rice *must be hot; 2 teaspoons Sugar; 3 teaspoons Rice Vinegar; 1/5 teaspoon Salt *slightly less than 1/4 teaspoon; *Note: If you prepare more than 1 serving, see ‘Sushi Rice’ page; 1 Egg *cooked into Thin Egg Strips OR Scrambled Egg; 1/2 fillet ‘Kabayaki’ Eel *thawed if frozen, about 100g; ‘Kabayaki’ Sauce; 4-5 cm Cucumber; 2 tablespoons Edamame Beans; 1/4 sheet Toasted Nori *cut into thin strips; *Note: Other topping suggestions include cooked Carrot, blanched Snow Peas, Avocado, etc

Hiroko Liston @hirokoliston

Melbourne, Australia

‘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.

Hiroko Liston @hirokoliston

Saved

Ingredients

10 minutes

1 Serving

Sushi Rice
1serving (*about 200g) Cooked Short Grain Rice *must be hot
2 teaspoonsSugar
3 teaspoonsRice Vinegar
1/5 teaspoonSalt *slightly less than 1/4 teaspoon
*Note: If you prepare more than 1 serving, see ‘Sushi Rice’ page
Sushi Rice
Toppings
1Egg *cooked into Thin Egg Strips OR Scrambled Egg
Thin Omelette Strips
1/2fillet ‘Kabayaki’ Eel *thawed if frozen, about 100g
‘Kabayaki’ Sauce
‘Kabayaki’ Sauce
4-5 cmCucumber
2 tablespoonsEdamame Beans
1/4 sheetToasted Nori *cut into thin strips
*Note: Other topping suggestions include cooked Carrot, blanched Snow Peas, Avocado, etc

Saved

Steps

10 minutes

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.
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.
3

Prepare other toppings.
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.
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.