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Aburi Eel Umaki Onigiri (Musubi)
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Aburi Eel Umaki Onigiri (Musubi)

duration

15 Minutes

Servings
2
Ingredients
  • 100-120g (3.5-4.2oz) Oceanus Unagi Kabayaki
  • 250g (8.8oz) Warm cooked Nishiki rice
  • 100g (3.5oz) Rolled omelette (homemade basic omelette is also fine)
  • 4 sheets J-Basket Roasted seaweed (cut into 1cm strips)
  • 4 Shiso leaves

Gochujang Sushi Vinegar

  • 2 Tbsps J-Basket Roasted white sesame seeds
  • 1 Tbsp Gochujang (Korean red pepper paste)
  • 2 tsps Nishiki Rice vinegar

Sushi Vinegar (Can substitute with Nishiki Sushi Seasoning)

  • 2 tsps Nishiki Rice vinegar
  • 2 tsps Sugar
  • ½ tsp Salt
Directions
  1. Prepare two bowls and mix together the two types of vinegar, gochujang sushi vinegar and regular sushi vinegar (substitute with Nishiki sushi seasoning if preferred), separately. Add half of the warm cooked Nishiki rice into each bowl and mix well. Divide each mixture into two equal portions and shape them into rice balls.
  2. Premade rolled omelette can be substituted with homemade basic omelette
  3. Thaw the frozen eel, then if available, skewer it with a metal skewer and sear the surface over direct heat (using a BBQ skewer is also fine, or if unavailable, you can sear it in a frying pan). Cut the eel and rolled omelette to match the size of the rice balls.
  4. Place shiso leaves, omelette, and eel on top of the sushi rice, then roll using a sheet of roasted seaweed.
Dish Type / Ethnic Cuisine
Appetizer
,
Japanese