Kabayaki Eel Bowl Recipe

Ingredients

• 2 pre-roasted kabayaki eel fillets, defrosted

• 1 cups cooked rice (preferably sushi rice)

• 2 spring onions, finely sliced

• 1 tablespoon sesame seeds, toasted

• 2 sheets nori, cut into strips

• Soy sauce

• Pickled daikon radish or pickled ginger

• Shiso leaves for garnish

Instructions

1. Cook sushi rice according to package instructions. Once cooked, fluff and keep warm.
2. Heat kabayaki eel fillets in a pan or microwave until warmed through.
3. Divide the rice into two bowls. Top each bowl with a warm eel fillet.
4. Sprinkle sliced spring onions and toasted sesame seeds over the eel. Add nori strips and a drizzle of soy sauce.
5. Serve with pickled daikon radish or pickled ginger and shiso leaves.