Pressed Sushi with Eel

Name: Pressed Sushi with Eel
Cuisine: Japanese
Ingredients: ⅓ cup gari (sweet pickled ginger), cut into julienne strips; ⅓ cup gari (sweet pickled ginger), cut into julienne strips; tsume (quick rich brown shoyu sauce); sansho pepper powder (see the box); 4 cups (lightly packed) prepared sushi rice (1 cup for each pressed sushi); anago no tsume (eel sauce), or tsume (quick rich brown shoyu sauce); anago no tsume (eel sauce), or tsume (quick rich brown shoyu sauce); 2 packages unagi no kabayaki (prepared eel) (each 6 ounces); 2 packages unagi no kabayaki (prepared eel) (each 6 ounces); ½ Japanese cucumber (2 ounces) or 1 small Kirby cucumber, cut into ⅛-inch cubes; ½ Japanese cucumber (2 ounces) or 1 small Kirby cucumber, cut into ⅛-inch cubes; Sea salt

Unagi no kabayaki oshi-zushi

Preparation info

Makes
4
pressed sushi (20 bite-size or 40 minisize pieces)

Difficulty
Easy

Appears in

The Sushi Experience

By Hiroko Shimbo

Published 2006

About

Velvety, glossy, rich-tasting eel basted with sweet sauce is nearly everyone’s favorite. In this pressed sushi, sweet pickled ginger hidden underneath the eel and sansho pepper powder sprinkled on top offer a refreshing taste. See

Ingredients

Asia
Japan
Starter
Fish course
Pescatarian

Ingredients

Method