Eel bar sushi
When cutting sushi bars, it is easier to cut by wipe off the oil that comes from the knife with a towel or something similar.
How to make it
1
Place soda on top of the roll and place the kabayaki eel on top. (The tail will be dropped.)
2
Sprinkle some boiled sansho pepper on top of the eel and place three slices of shiso leaves on top.
3
Pre-roll the vinegared rice into a stick-shaped stick and place it on top of the shiso leaves.
4
Put a little effort and wrap it tightly. Insert your fingers through the holes on the left and right to push them in to the protruding areas.
5
Gently remove the wrapping and cut it into pieces that are easy to eat and you're done.
material
-
- Grilled eel
- 1 Skewer
-
- Boiled sansho pepper
- 3g
-
- Ooba
- 3
-
- Vinegared rice
- 200g
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