Eel sushi is a Japanese specialty food, which is simple, soft and smooth. The eel contained in it has the functions of tonifying deficiency, nourishing blood and eliminating dampness. Sushi is a traditional Japanese food. More and more people like to eat sushi, and they can also make sushi at home, which is convenient and simple. This eel sushi only needs eels, seaweed and rice. It needs few ingredients, but it tastes good and is very popular with the public. [ 1]
Chinese name
Eel sushi
primary raw materials
Eel, rice
Does it contain preservatives?
no
Production difficulty
ordinary
quick
navigate by water/air
Nutritional value of practice
material
450 grams of rice
Eel 4 strips
Tarbu 8cm
Seasoning:
A) vinegar 100 ml
2.5 tablespoons of sugar and 2 tablespoons of salt.
B) 200ml of water
4 tablespoons rice wine
2 teaspoons of sugar
2 tablespoons soy sauce
2 tablespoons Lin Wei
3 tablespoons sugar
3 tablespoons rice wine
3 tablespoons Lin Wei
4 tablespoons soy sauce
working methods
1) Wash the rice, let it stand for 30 minutes, add 450g of water, 2 tablespoons of wine and kelp to cook, take out the kelp before boiling, and mix it with a) while it is hot.
Materials to be cooled
2) Cut the eel in half, scrape off the blood and mucus with a knife, wipe the peeled side with salt and wash it with running water.
3) Add the water and wine in b) into the pot, boil it, add the eel, pour the remaining seasoning in b) after 5-6 minutes, and cook for another 5 minutes.
4) After cooling slightly, spread the eel on a plate and shape it.
5) Pour the seasoning in c) into a small pot and cook until it becomes thick.
6) Spread a layer of plastic wrap on the bamboo curtain, put the eel (skin down) in the middle, and make the sushi rice into a stick with the same length as the eel with a wet cloth.
Put it on the eel.
7) Roll it into a rod, shape it, remove the plastic wrap, coat the sauce of 5) on the eel, and then cut it into small pieces.