Ingredients:

  • 2 cups (400g) Short-grain Japanese Sushi Rice
  • 2 cups (480ml) Cold Water
  • 1/2 cup (120ml) Rice Vinegar (unseasoned)
  • 3 tablespoons Granulated White Sugar
  • 1 teaspoon Fine Sea Salt
  • 1 lb (450g) Unagi (BBQ Freshwater Eel), pre-cooked and sliced thinly
  • 1/4 cup (60ml) Soy Sauce (or Tamari)
  • 3 tablespoons Mirin (Sweet Rice Wine)
  • 2 tablespoons Brown Sugar, packed
  • 1 teaspoon Cornstarch mixed with 1 tablespoon cold water (slurry)
  • 2 medium ripe Avocados, sliced thinly
  • 4 sheets Nori Seaweed, cut into thin strips or crushed into flakes
  • 1/2 English Cucumber, thinly julienned
  • 1 tablespoon Black and White Sesame Seeds, toasted
  • Optional: 1/4 cup Mayonnaise mixed with 1-2 teaspoons Sriracha (for Spicy Mayo)

Instructions:

  1. Wash the sushi rice thoroughly until the water runs clear. Cook according to your rice cooker instructions, or simmer gently in a saucepan for 15 minutes until all water is absorbed. Let it rest, covered, for 10 minutes off the heat.
  2. Make the Sushi Vinegar Mix: While the rice cooks, gently heat the rice vinegar, sugar, and salt in a small saucepan until the solids dissolve. Do not boil. Let cool slightly.
  3. Season the Rice: Transfer the hot, cooked rice to a large, shallow bowl. Drizzle the vinegar mixture evenly over the rice. Using a slicing/folding motion with a wooden spatula, incorporate the seasoning without smashing the grains. Fan the rice gently until it cools to body temperature.
  4. Prepare the Unagi Glaze: In the small saucepan, combine soy sauce, mirin, and brown sugar. Bring to a simmer. Whisk in the cornstarch slurry and cook until the mixture thickens enough to coat the back of a spoon (about 1 minute). Remove from heat.
  5. Warm the Eel: Gently toss the pre-sliced Unagi in about half of the prepared glaze, just enough to coat. If the Unagi is frozen, warm it briefly until pliable.
  6. Assemble the Bowls: Divide the seasoned sushi rice evenly among four serving bowls, creating a base layer.
  7. Layer the Toppings: Artfully arrange the sliced avocado, cucumber matchsticks, and glazed Unagi over the rice base in sections.
  8. Garnish and Serve: Drizzle the remaining glaze over the eel and avocado. Sprinkle generously with toasted sesame seeds and finely cut nori strips. Serve immediately, offering spicy mayo on the side if desired.