Nigiri sushi with smoked eel and sesame
1 cup of rice for sushi
2 tablespoons of vinegar, rice wine vinegar, preferably
1 ½ tablespoons of sugar
1/2 teaspoon of salt
200 g of smoked eel, cut into 6 cm pieces
soy sauce or ready teriyaki sauce
1½ tablespoons sesame seeds
Nori sheets for wrapping, cut into strips 8-9 cm long and 2 cm wide.
Rinse the rice well, place it in a dish with water and rub it with your hand until the starch comes out. Change the water about 5 times until it is absolutely clean. Let the rice drain for about 15 minutes. Pour 1 ½ cups of water in the saucepan and pour rice in it, but don’t put it on fire. After about 20 minutes, cover the pan with a lid and bring to a boil. After boiling, reduce the heat and cook for 15 minutes. Pour the vinegar, sugar and salt in a small saucepan. Put it on fire and stir until the mixture warms up and sugar dissolves.
Put the rice in a bowl, add the vinegar mixture and mix. Wait until the rice cools. As soon as it cools, form sticks 2 cm wide and 6-7 cm long. Put the smoked eel pieces on top and dip it in soy sauce (or teriyaki). Take nori sheet and put it in the middle. Wrap the rice with the eel in nori, glue the ends with drops of sauce. Sprinkle with sesame seeds and serve. Delicious nigiri sushi are ready!
Cooking time: 1 hour