Easy Unagi Sushi Rice Bowl
Easy and healthy sushi rice bowl. Perfect for those intimidated by rolling or making your own sushi. My husband doesn't care for seaweed or nori so this is a great way to enjoy sushi.
- 7 oz. unagi fillet cooked according to package instructions
- 1 large egg, beaten
- Cucumber, sliced
- Avocado, sliced
- Nori, cut into thin slivers
- 2 tsp toasted white sesame seeds
- Kabayaki Sauce (see below)
- Sushi Rice (see below)
Unagi Kabayaki Sauce
- 1/4 C Aloha shoyu
- 1/4 C mirin
- 1 Tbsp white sugar
- 2 C short grain or sushi rice
- 2 C water
- 1/4 C rice vinegar
- 2 Tbsp sugar
- 1/2 tsp salt
Usually unagi is fully cooked so you just need to warm it up in the oven. Prepare it to package instructions, mine said to bake it in a 400ºF oven for about 10 minutes.
Beat the egg with a pinch of salt. Heat about a teaspoon of oil in a large nonstick skillet over medium heat. Pour in the beaten egg and swirl the pan to cover the pan evenly with a thin sheet of egg. When the egg looks almost set, shake the thin egg sheet onto a large plate then flip the egg into the skillet again to cook the second side. The entire process will take about 2 minutes because the egg will cook really quickly. Julienne the egg into thin strips.
Add a portion of sushi rice in a bowl then top with egg strips, cucumber slices, avocado slices, nori slivers, and unagi. Drizzle with kabayaki sauce to taste and sprinkle with sesame seeds.
Unagi Kabayaki Sauce
Add the mixture to a small saucepan and simmer gently until slightly thickened, be careful to not burn the soy sauce.
I usually cook rice in the rice cooker so I honestly have no idea how to cook it on the stovetop.
Dissolve the vinegar, sugar, and salt either in a saucepan over low heat or microwave for 30 seconds until the solution is warm and whisk to dissolve.
When the rice is finished cooking, pour the vinegar mixture over the rice and use a rice paddle or spatula to gently fold the rice. Don’t smash the rice. Let the rice cool until it is body temperature.