Eel bar sushi
When cutting sushi rolls, it is easier to cut them if you wipe off the oil on the knife with a towel after each cut
How to make it
1
Place a cloth on a rolling mat and place the grilled eel on top (remove the tail)
2
Sprinkle boiled sansho pepper over the eel and top with three shiso leaves
3
Shape the vinegared rice into a strip the length of the rolling mat and place it on top of the shiso leaves
4
Roll it up tightly with a little force. Insert your fingers through the holes on both sides to tuck in any excess material
5
Gently remove the mat and cut into bite-sized pieces
material
-
- Grilled eel
- 1 skewer
-
- Boiled sansho pepper
- 3g
-
- Ooba
- 3
-
- Vinegared rice
- 200g
[PR]
Seasonal Recommendations
It's the perfect treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
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