Sushi with Unagi and Japanese Herbs
Sushi rice mixed with unagi (freshwater eel) and fragrant Japanese herbs. Colorful and tasty, it makes a great party dish!
Photographed by TAKAHIRO IMASHIMIZU
Calorie count is per serving.
Excludes time needed to cook the rice.
Ingredients (Serves 3-4)
- 1 bunch shiso (approx. 10 leaves)
- 6 myoga
- 60 g unagi kabayaki (store-bought)
- 360 ml rice (2 rice cups)
- 1 piece konbu kelp (3 cm square)
- 80 ml rice vinegar
- 2 tbsp sugar
- 1 tsp salt
- 1 tbsp white sesame seeds
- A pinch of salt
Rinse the rice and place in the inner bowl of the rice cooker along with the konbu. Add water to the level indicated for plain white rice and start the cooking process.
Tear the shiso into easy-to-eat pieces. Cut the myoga into shreds. Cut the kabayaki into easy-to-eat pieces.
Boil water in a pot and par-boil the myoga. Drain, sprinkle with salt and set aside to cool.
In a separate pot, combine [A] and place over medium heat. When the sugar has melted, empty the contents into a bowl and set aside to cool. Add the myoga and soak for 4-5 minutes.
The vinegar will be infused with the pale pink color of the myoga.
Empty the rice into a large bowl. Drizzle the mixed vinegar over the rice in a circular motion. Fold the vinegar into the rice with a cutting motion. Add the kabayaki and white sesame seeds, and combine. Add the shiso and lightly mix together.