Unagi Sushi
Ingredients
-
1
piece
frozen eel kabayaki
-
2
cups
sushi rice
-
1
tsp
grated ginger (optional)
-
½
tsp
roasted sesame seeds (optional)
-
1
tbsp
unagi sauce
Instructions
- Prepare the mold by lining it with plastic wrap or parchment paper.
- Layer unagi kabayaki fillet skin side up in the mold.
- Spread sushi rice evenly on top of the unagi, pressing gently.
- Add strips of kinshi tamago (Japanese omelette) over the rice, then add another layer of sushi rice.
- Compress the ingredients using the lid of the mold.
- Slice the sushi with a sharp knife and drizzle unagi sauce before serving.
Nutrition Facts (estimated)
Servings
2
Calories
341
Total fat
2g
Total carbohydrates
148g
Total protein
13g
Sodium
10mg
Cholesterol
1mg
You might also like