Shrimp, Tuna and Eel Sushi Recipe

From Classic Wraps And Rolls To Modern Bowls, Shipped Right to Your Door

Suggested Cookbook
From Classic Wraps And Rolls To Modern Bowls, Shipped Right to Your Door

Shrimp, Tuna and Eel Sushi Recipe

This Shrimp, Tuna, and Eel Sushi is a delectable blend of flavors and textures. The sushi rice is perfectly seasoned with rice vinegar, sugar, and salt, and the shrimp, tuna, and eel provide a combination of sweet, savory, and smoky flavors. The soy sauce, wasabi paste, and pickled ginger give the dish a flavor boost.

Ingredients

6-8 medium shrimp, cooked and sliced in half
4-6 ounces of fresh tuna, thinly sliced
1 tablespoon sugar
1 teaspoon salt
1 1/4 cups water
2 tbsp rice vinegar
1 tablespoon wasabi paste
4-6 ounces of grilled eel, sliced into thin pieces
1 tbsp pickled ginger
1 cup sushi rice
soy sauce, 3 tbsp

Time Needed

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

Instructions

Rinse the sushi rice with cold water until it is clear.
In a medium saucepan, bring the rinsed rice and 1 1/4 cups of water to a boil over high heat.
Reduce to a low heat, cover, and cook for 18-20 minutes, or until the water is absorbed and the rice is tender.
Combine rice vinegar, sugar, and salt in a small saucepan.
Stir constantly over medium heat until the sugar dissolves.
Remove the rice from the heat and set aside for 10 minutes to rest.
Transfer the rice to a large mixing bowl and stir in the vinegar mixture until well combined.
Place a sheet of seaweed, shiny side down, on a sushi mat.
Spread a thin layer of rice over the seaweed, leaving a 1-inch border at the top.
Arrange the shrimp, tuna, and eel in a line across the rice.
Roll the sushi tightly with the mat and press the border to seal it.
Sushi should be cut into bite-sized pieces.
With soy sauce, wasabi paste, and pickled ginger, serve.