‘Kabayaki’ Eel is a popular filling for many different types of Sushi. Many Asian grocery stores and some supermarkets in Melbourne sell Frozen ‘Kabayaki’ Eel, sometimes called Roasted Eel OR Grilled Eel. I used it to make this Sushi Rice Bowl today. Quick and easy way to enjoy Eel, and it won’t cost too much.

Makes

1 Serving

Ingredients

Sushi Rice
1 serving (*about 240g) Cooked Short Grain Rice *must be hot
2 teaspoons Sugar
3 teaspoons Rice Vinegar
1/5 teaspoon Salt *slightly less than 1/4 teaspoon
*Note: If you prepare more than 1 serving, see ‘Sushi Rice’ page

Toppings
1 Egg *cooked into Thin Egg Strips OR Scrambled Egg
1/2 fillet ‘Kabayaki’ Eel *thawed if frozen, about 100g

‘Kabayaki’ Sauce
4-5cm Cucumber
2 tablespoons Edamame Beans
1/4 sheet Toasted Nori *cut into thin strips
*Note: Other topping suggestions include cooked Carrot, blanched Snow Peas, Avocado, etc.

Method
  1. Place hot cooked Short Grain Rice in a bowl, that can be a serving bowl. Mix Rice Vinegar, Sugar and Salt in a small bowl, and add it to the hot Rice. Mix well, then set aside.
  2. ‘Kabayaki’ Eel is most likely covered with the sauce that can be slimy. I recommend to rinse off the sauce under cold water and dry with paper towel. Cut in half lengthways, grill for a few minutes is you can, and cut into bite-size pieces.
  3. Prepare other toppings.
  4. When the Sushi Rice is cooled, cover with ‘Kabayaki’ Eel and your favourite toppings, drizzle with some ‘Kabayaki’ Sauce OR Soy Sauce, and enjoy.
  5. *Note: ‘Kabayaki’ Sauce can be made with a same amount of Sugar, Mirin, Sake (Rice Wine) and Soy Sauce. (*e.g.1 teaspoon each.) Combine in a small bowl, microwave, and bring to the boil.