Scattered Sushi with Broiled Eel

A refreshing taste from the many seasonings

Cooking time
50 minutes
Calories
398kcal
Sodium
0.4g
  • Nutrition information is for one serving.

Ingredients(Servings: 6)

3 cups

1 sheet

2 Tbsp

2 Tbsp

3 Tbsp

1 skewer

1

as desired

1

as desired

2

1 bunch

(A)blended vinegar

4 Tbsp

1 Tbsp

2 tsp

(B)

2 tsp

as desired

Directions

  1. Wash the rice, and cook with 630 ml (2-3/4 cups) of water, sake and kombu.
  2. And (A) to a pot, and bring to a boil.
  3. When the rice has finished cooking, remove the kombu. Combine with (2) to make the sushi rice. Mix with the unripe Japanese peppercorn and roasted white sesame seeds.
  4. Cut the broiled eels into short strips 7 mm (1/4 in.) wide.
  5. Finely chop the cucumber, and then salt. When they have become tender, dry them off.
  6. Oil a pan with salad oil, mix (B) and the egg, and make scrambled eggs.
  7. Cut the ginger and perilla in half lengthwise and then julienne.
  8. Serve the sushi rice on plates, and place (4), (5), (6) and (7) on top.