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Categories:Viewed: 69 - Published at: 7 years ago
Ingredients
- 1 plastic package baked eel with sauce (see note)
- 1 rectangle packaged roasted seaweed
- 13 cup (approximately) cooked sushi rice (see recipe)
- 10 fine julienne strips peeled cucumber, about 3 inches long
- 1/2 teaspoon Japanese horseradish (see recipe)
- 1 teaspoon sesame seeds
Method
- Drop eel in plastic bag into boiling water and let stand 2 minutes.
- Cut seaweed into a rectangle measuring 4 by 7 inches.
- Dampen fingers with cold water.
- Put rice off center near lefthand edge of rectangle of seaweed.
- Pat down with dampened fingers to flatten slightly.
- Brush with horseradish.
- Sprinkle with sesame seeds.
- Open eel package and cut into diagonal, parallel 1/2-inch-wide slices.
- Top rice with these slices.
- Pour sauce from the plastic package over eel and rice.
- Add cucumber strips.
- Fold bottom left corner over to partly cover rice.
- Roll seaweed into shape of ice cream cone.
- Eat by hand.
