Ingredients
Scale
- 1 cup sushi rice
- 200g fresh eel (unagi), sliced
- 1 ripe avocado, sliced
- 1 cucumber, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon mirin (sweet rice wine)
- 1 teaspoon wasabi paste
- Pickled ginger, for garnish
- Sesame seeds, for topping
- Spring onions, chopped
Instructions
- Rinse the sushi rice under cold water until the water runs clear. Cook the rice following your rice cooker or stovetop instructions, then transfer to a bowl and allow to cool slightly.
- Mix the mirin and soy sauce, then gently fold into the rice. Let it absorb the sauce for 10 minutes.
- Prepare the eel by slicing into bite-sized pieces and optionally brushing with soy sauce and grilling lightly for extra flavor.
- Slice the avocado and cucumber into thin, uniform pieces and set aside.
- Assemble the bowl by adding seasoned rice as the base, then arrange eel, avocado, and cucumber on top for vibrant presentation.
- Garnish with sesame seeds, chopped spring onions, pickled ginger, and a dollop of wasabi paste. Drizzle soy sauce if desired.
- Serve immediately with chopsticks or a spoon in a cozy setting, inspired by the TV series.
Notes
- Use fresh eel for authentic flavor, but pre-cooked eel can be substituted.
- Prepare rice and toppings separately if storing leftovers to maintain freshness.
- Feel free to customize toppings with additional ingredients like nori or spicy mayo.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop, Assembly
- Cuisine: Japanese
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal Kcal
- Sugar: 5g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 80mg