Unagi Sushi Rice Bowl
Menaka
ingredients
- 7 oz. unagi fillet cooked according to package instructions
- 1 large egg, beaten
- Cucumber slices
- Avocado slices
- Nori, cut into thin slivers (I used kitchen shears)
- 2 tsp toasted white sesame seeds
- Kabayaki Sauce (recipe follows)
- Sushi Rice (recipe follows)
- sauce:
- 1/4 C soy sauce
- 1/4 C mirin
- 1 Tbsp white sugar
directions
- 1
Usually unagi is fully cooked so you just need to warm it up in the oven. Prepare it to package instructions, mine said to bake it in a 400°F oven for about 10 minutes.
- 2
Beat the egg with a pinch of salt. Heat about a teaspoon of oil in a large nonstick skillet over medium heat. Pour in the beaten egg and swirl the pan to cover the pan evenly with a thin sheet of egg. When the egg looks almost set, shake the thin egg sheet onto a large plate then flip the egg into the skillet again to cook the second side. The entire process will take about 2 minutes because the egg will cook really quickly. Julienne the egg into thin strips.
- 3
Add a portion of sushi rice in a bowl then top with egg strips, cucumber slices, avocado slices, nori slivers, and unagi. Drizzle with kabayaki sauce to taste and sprinkle with sesame seeds.
- 4
sauce:
- 5
Add the mixture to a small saucepan and simmer gently until slightly thickened, be careful to not burn the soy sauce.
Source: Menaka
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