Unagi Sushi 鰻寿司

Ingredients

• 1 frozen eel kabayaki
• 2 cups sushi rice
• 1 tsp grated ginger (optional)
• ½ tsp roasted sesame seeds (optional )
• 1 tbsp unagi sauce

Steps

1. 1

   Cook sushi rice, make kinshi tamago with egg, and cut unagi eel kabayaki to the size of your sushi press mould. *1

2. 2

   Line your oshibako (wooden mold) with a piece of plastic wrap or parchment paper. This will prevent the rice from sticking to the mold.

3. 3

   Place a layer of unagi kabayaki fillet skin side up on the bottom of your prepared mold.

4. 4

   Spread an even layer of sushi rice on top of the unagi kabayaki fillet, pressing it gently to ensure it's firmly packed.

5. 5

   Lay strips of eggs evenly over the rice layer. Then again spread an even layer of sushi rice.

6. 6

   Close the ingredients with the plastic wrap then place the drop in wooden lid to compress the sushi ingredients all together.

7. 7

   Use a sharp knife to slice the sushi and drizzle unagi sauce (eel sauce) to serve.