Himatsubushi Style Eel Rice For Midsummer's Day

• 270 ml White rice
• 1/2 pack Chirashizushi powder
• 5 Shiso leaves
• 1 tbsp Toasted peeled sesame seeds
• 1 see Kinshi tamago (finely shredded thin omelet)
• 1 Precooked eel with sauce
• 1/2 of a small cucumber Cucumber
• 1 Shredded nori seaweed
• 1 Sansho pepper powder

1. Cook the rice so it's a bit firmer than usual.
2. Make the finely shredded egg, referring to.
3. I used 3 sheets of usuyaki tamago (very thin omelet).
4. Finely julienne the cucumber and 3 of the shiso leaves.
5. Put the remaining 2 shiso leaves in a bowl of cold water, and pat them dry just before serving.
6. Mix the chirashizushi mix, sesame seeds and julienned shiso leaves into the rice while it's still hot using a cut and fold motion, and cool it down by fanning it with a fan to make it shiny.
7. As the rice cools, warm up the eel and cut into easy to eat pieces.
8. Refer tofor instructions for how to best heat up pre-cooked eel.
9. Put the rice into a serving bowl or dish and top with the kinshi tamago (shredded omelet), cucumber, the reserved whole shiso leaves and the eel.
10. Add some shredded nori seaweed and shiso pepper to taste.
11. It's also good without cucumber.
12. See this recipe for suggestions on how to heat up pre-cooked eel.
13. When you have leftover eel, turn it into umaki - eel filled omelettes.

white rice, pack, leaves, sesame seeds, thin omelet, cucumber cucumber, sansho pepper

Taken from cookpad.com/us/recipes/188079-himatsubushi-style-eel-rice-for-midsummers-day (may not work)