Pressed Sushi with Eel from The Sushi Experience by Hiroko Shimbo
Velvety, glossy, rich-tasting eel basted with sweet sauce is nearly everyone’s favorite. In this pressed sushi, sweet pickled ginger hidden underneath the eel and sansho pepper powder sprinkled on...
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Cooking tools:
- Sushi mold
- Chef's knife
- Cutting board
- Plastic wrap
- Measuring spoon
- Mixing bowl
- Serving platter
Ingredients
- ⅓ cup gari (sweet pickled ginger), cut into julienne strips
- tsume (quick rich brown shoyu sauce)
- sansho pepper powder (see the box)
- 4 cups (lightly packed) prepared sushi rice (1 cup for each pressed sushi)
- anago no tsume (eel sauce), or tsume (quick rich brown shoyu sauce)
- 2 packages unagi no kabayaki (prepared eel) (each 6 ounces)
- ½ Japanese cucumber (2 ounces) or 1 small Kirby cucumber, cut into ⅛-inch cubes
- Sea salt
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