Scattered Sushi with Broiled Eel Recipe

A refreshing taste from the many seasonings

Cooking time

50 minutes

Calories

398kcal

Sodium

0.4g

Nutrition facts are for one serving.

Ingredients(Servings: 6)

Directions

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

Cooking Basics

Sushi rice - how to prepare

Ingredients

Rice: 360 g (12.7 oz.)

Water: 340 ml (11.5 fl. oz.)

Kombu/kelp (as desired): 5 cm (2 in.)

Vinegar Mixture: (4 Tbsp of rice vinegar, 2 Tbsp of sugar, 1 tsp of salt)

Directions

1

Rinse the rice.

2

Place the rice into a colander and let sit for 30 minutes to 1 hour.

3

Transfer the rice into the inner pot of a rice cooker, add the indicated amount of water and kombu and cook as usual.

4

Prepare the vinegar mixture. Place the cooked rice into a bowl, pour the vinegar mixture over the rice and let sit for 1 minute.

5

Mix with a rice paddle while fanning with an uchiwa fan (paddle-shaped fan). Mix the rice in a manner as though breaking it apart to prevent it from becoming sticky and mushy. Once the rice has a glossy shine and is cooled, it is ready.