Seared Eel Sushi
Iced Matcha Latte

An exquisite weekend pairing featuring torched seared eel and crab stick sushi brushed with mayonnaise and sugar, complemented by a layered iced matcha latte.

Ingredients

• 200 g sushi rice
• 240 g water
• 20 g sushi vinegar
• 1 sheet dry seaweed
• 1 pack pre-cooked eel
• 1 pack crab sticks
• to taste mayonnaise
• to taste white sugar
• 1 packet matcha powder
• 1 cup milk
• to taste hot water
• to taste ice cubes

Instructions

1. 1Measure the rice

   

   Place a heart-shaped cooker bowl on a digital kitchen scale and add 200 grams of rice.

   Tip: Using exact measurements for rice and water ensures the sushi rice achieves the ideal texture.
2. 2Cut the seaweed

   

   Take a sheet of dry seaweed and prepare to cut it into smaller sections for wrapping later.

   Tip: Cut the seaweed into manageable strips so it is ready to assemble once the rice is shaped.
3. 3Add sushi vinegar

   

   Pour about 20 grams of sushi vinegar directly over the freshly cooked rice in the bowl.

   Tip: Wearing gloves helps keep your hands clean during the hand-mixing stage.
4. 4Shape the rice balls

   

   After hand-mixing the seasoned rice, shape it into small oval balls and arrange them inside a white tray.

   Tip: Keep your hands slightly moist or wear gloves to prevent the sticky sushi rice from clinging too much.
5. 5Slice the pre-cooked eel

   

   Place a ready-made pre-cooked eel onto a wooden cutting board and slice it into small uniform pieces using a knife.

   Tip: Store-bought pre-cooked eel saves preparation time while offering a rich flavor.
6. 6Top the rice balls

   

   Arrange the sliced cooked eel onto several rice balls, and place crab sticks onto the remaining rice balls.

   Tip: Eel makes a delicious topping, while crab sticks serve as a great alternative for the rest of the pieces.
7. 7Wrap with seaweed

   

   Take a pre-cut strip of seaweed and carefully wrap it around the center of the eel sushi piece to secure the topping to the rice ball.

   Tip: If the seaweed is too dry, cutting it into neat sections beforehand makes wrapping much easier.
8. 8Add mayonnaise drizzle

   

   Using a piping bag filled with mayonnaise, squeeze smooth, zigzag lines across the tops of all the assembled sushi pieces arranged on the tray.

   Tip: Keep a steady hand to create even zigzags across both the eel and crab stick sushi.
9. 9Sprinkle sugar

   

   Take a small spoon and lightly sprinkle white sugar over the mayonnaise-topped sushi pieces to add a touch of sweetness before torching.

   Tip: Sprinkle lightly so the sugar caramelizes nicely under the torch without burning too quickly.
10. 10Sear with a torch

    

    Use a handheld kitchen torch to pass a flame over the mayonnaise and sugar toppings a few times until lightly browned and caramelized.

    Tip: Move the torch continuously to avoid burning the mayonnaise and seaweed.
11. 11Prepare the matcha

    

    Pour hot water into a traditional ceramic bowl containing matcha powder, then whisk vigorously until fully dissolved and frothy.

    Tip: Whisk in a zig-zag motion to create a smooth, clump-free matcha base.
12. 12Add ice cubes

    

    Place ice cubes into a clear stemmed glass in preparation for assembling the iced matcha latte.

    Tip: Fill the glass adequately with ice to keep the beverage cold and refreshing.
13. 13Pour Milk into Glass

    

    Pour milk from a carton directly into a glass filled with ice cubes to prepare the base of the iced matcha latte.

    Tip: Add the ice first to ensure proper layering when the matcha is poured on top.
14. 14Pour the matcha over milk

    

    Carefully pour the freshly whisked green matcha liquid directly over the prepared glass of cold milk and ice cubes. This creates a distinct, visually stunning layered effect between the dark green matcha and the white milk belowcite: 1.

    Tip: Pour slowly over an ice cube or the back of a spoon to ensure clean separation of the layers.

Burn It Off

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