Sea Eel Sushi with Salmon Roe and Truffle Soy - Chef Recipe Akanuma Kastuaki

Ingredients

160g simmered sea eel (anago)
16g salmon roe
300g sushi rice
300g water
60g rice vinegar
40g sugar
20g salt
2 shiso leaves
8 pinches roasted white sesame
8 pinches wasabi

Truffled Sweet Soy:

1 tsp truffle paste
300mL soy sauce
300mL mirin
1 Tbs sugar
300mL sake

Sushi Vinegar:

60g vinegar
40g sugar
20g salt

Method

Sushi Vinegar:

Mix vinegar, sugar and salt in a bowl until they dissolve.

Sushi Rice:

Wash rice under running water, remove excess water in a strainer.

Place rice and 300g of water into a small saucepan and heat until boiling, bring heat to low and steam for 15 minutes, then rest on the bench for 10 minutes.

Place cooked rice in a bowl and pour sushi vinegar onto it. Quickly mix together until there are no lumps of rice.

Keep at room temperature.

Truffled Sweet Soy:

Pour soy, mirin, sake and sugar into a saucepan and mix together while heating. Reduce heat until mixture thickens, turn off heat and let reduction cool. Then add truffle paste.

Sea Eel:

Cut simmered sea eel into 20g portions and sear in a hot pan, skin side down.

To Plate:

Using wet hands, take 20g sushi rice and shape into a golf ball.

Place sushi rice ball into a dish, top with sesame seeds, chopped shiso leaves and wasabi, then add the seared sea eel.

Pour the truffled sweet soy onto the dish and top with salmon roe.