- Smoked eel - 180 Grams
- Rice for sushi - 80 Grams
- Water - 150 Milliliters
- Rice vinegar - 60 milliliters
- Sugar - 1 teaspoon
- Algae Nori - 1 piece
- Sesame seeds - 20 Grams
- Salt - 0.5 teaspoons
We will weld a special rice for sushi, acting strictly according to the instructions on the package. In the finished rice, add rice vinegar, salt and sugar. Stir gently. While our rice was boiled, we had time to take care of the eel. If you bought an eel in the skin - free the meat from that. We cut the eel meat with beautiful diamond-shaped stripes. We moisten our hands in water and proceed to sculpting our sushi. We make small oval-shaped koloboks. If you want, you can put rice on a small piece of vassabi paste. Cover the rice with eel strips. Tie the slices of the eel to the rice balls with thin strips of nori. We sprinkle each sushi with sesame seeds. According to the Japanese tradition, we serve soy sauce and pickled ginger.
Servings: 2-3