Sushi rice (Shari)

2200 gr rice

400 ml rice vinegar*

100 gr salt*

140 gr sugar*

*Mix these ingredients

Boiled conger eel

3 kg conger eel

1440 ml water

1080 ml sake

110 gr sugar (for boiling) / a little sugar (for the syrup)

160 cl soy sauce


Wash the rice. Soak in water for 30 minutes. Cook the rice al dente. Mix with the hot rice vinegar. Fan the rice to cool it.

Boiled conger eel

Open up and clean the eels. Rub with salt to remove any sliminess. Boil in water with sake for 10 minutes. Add sugar and boil for 3 minutes.

Add the soy sauce and continue to boil for another 3 minutes. Leave the pan with all its contents to cool. Remove the eels and place in a strainer. Add sugar to the pan and reduce the syrup.


Grill the eels. Form the sushi rice into balls. Arrange the eels on top of the rice and dress with syrup.