170g (6.0oz) AYANISHIKI Super Premium Rice Japan (cooked)
2 tsp Eel sauce
½ Tbsp Nishiki sushi seasoning vinegar
Directions
Cut the cucumber into thin slices, sprinkle with salt, and let it sit for a while. Once moisture is released, pat dry thoroughly.
Cut the shiso leaves into julienne slices.
Finely chop the shibazuke.
Coat the grilled eel generously with eel sauce, warm it up, and cut it into bite-sized pieces.
Make scrambled eggs: Mix all ingredients. Heat the salad oil in a frying pan over medium heat, pour in the egg mixture and heat, stirring constantly, until it becomes crumbly.
Make vinegared rice by mixing all the ingredients in a bowl.
Arrange the vinegared rice in a serving bowl, then sprinkle evenly with scrambled eggs, cucumber, grilled eel, shiso leaves, and shibazuke to balance the presentation.
