For 8-10 pieces
- 1 cup of sushi rice
- 2 tbsp vinegar, preferably Rice vinegar
- 1½ tbsp sugar
- ½ tsp salt
- 200g smoked eel, cut into 6 cm pieces
- Soy sauce of ready teriyaki sauce
- 1 ½ tbsp sesame seeds
- Nori sheets for wrapping cut into 8-9 cm Long and 2 cm wide strips.
Preaparation and cooking time 90 minutes
Wash the rice, place it in bowl with water and rub it with your hands to remove the starch.Change the water about 5 times until it rinses clear. Drain the rice and let it stand for about 15 minutes.
Place 1 ½ cups of water in a pot, add the rice and let it stand for 20 minutes. Cover the pot with a lid and bring the water to a boil. Reduce the heat to a simmer and cook for 15 minutes.
Pour the vinegar, sugar and salt into a saucepan under low heat until the sugar is dissolved. Put the rice into a bowl, add the vinegar mixture and mix gently. Allow the rice to cool.
Hand-mold sticks 2 cm thick and 6-7 cm long. Top the rice rice with the eel and deep the sticks in soy or teriyaki sauce. Take a nori strip and placed in the middle of the rice stick. Wrap rice and eel with the nori strip and glue the edges, using drops of sauce.
Sprinkle with sesame seeds serve.