Grilled Eel Rice Bowl
A quick and satisfying bowl of rice topped with savory grilled eel, pickled ginger, and crisp vegetables. Perfect for a weeknight dinner that feels special.
- Total time
- 15 min
- Servings
- 2
- Calories
- 550
- Protein
- 25g
Ingredients
- 2 cups cooked sushi rice
- 8 oz grilled eel (unagi)
- 2 tbsp pickled ginger
- 1 cup shredded daikon radish
- 2 oz kamaboko (fish cake)
- 4 leaves shiso leaves
- 1 tbsp soy sauce
- 1 tbsp mirin
Instructions
- 1
In a small bowl, mix the 1 tbsp soy sauce and 1 tbsp mirin. Brush this glaze over the 8 oz grilled eel.
- 2
Place the eel on a baking sheet and broil for 3-4 minutes until the glaze bubbles and the edges are slightly charred.
- 3
Divide the 2 cups cooked sushi rice between two bowls.
- 4
Slice the broiled eel into 1-inch pieces and arrange over the rice.
- 5
Top each bowl with 1 tbsp pickled ginger, 1/2 cup shredded daikon, and 1 oz sliced kamaboko.
- 6
Tear the 4 shiso leaves and scatter over the bowls. Serve immediately.
- 7
Optional: add a sprinkle of sesame seeds or a drizzle of extra soy sauce if you like.
Tools you’ll need
- small bowl
- baking sheet
- broiler
- knife
- cutting board
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