Marinated Eel Fillet Poke Bowl with Vegetables

Recipe by
Cook: 35 minutes
This poke bowl recipe is a renowned Japanese recipe combining the sweetness of the soy sauce eel marinade with the fresh flavour of the avocado and tender stem - a completely unique eating experience!

Marinated Eel Fillet Poke Bowl with Vegetables

The classical Japanese poke bowl recipe, if you love eel you'll love this marinated eel recipe.

Ingredients

Unagi kabayaki marinated eel fillets

500g/1lb 2oz sushi rice or sticky rice

2 tbsp apple cider vinegar

1 tsp salt

2 tsp sugar

2 eggs

1 avocado

Bunch of tenderstem broccoli

Radishes

Black onion seeds

Cooking steps

Step 1

Put the rice in a saucepan and wash until the water runs clear. Add just enough water to come 1cm/½in above the rice. Stirring all the time, place on a high heat (stirring will ensure that the rice doesn’t settle on the base). Once it comes to the boil, leave it to simmer on a medium heat until all the water has evaporated. Pop the lid on and leave on the lowest setting to steam (about 10 minutes)

Step 2

Once the rice has steamed, mix the vinegar, salt and sugar in a small bowl, then pour over the rice and stir through. Boil the eggs for 7 minutes and peel. Blanche the broccoli until tender. Slice the avocado and radishes.

Step 3

Divide the rice between 2 bowls, top with the fish, broccoli, avocado,eggs, radishes and a sprinkle of black onion seeds. Grill the marinated eel until your preferred texture and place on top of the rice.

What you’ll need

Unagi kabayaki marinated eel fillets

500g/1lb 2oz sushi rice or sticky rice

2 tbsp apple cider vinegar

1 tsp salt

2 tsp sugar

2 eggs

1 avocado

Bunch of tenderstem broccoli

Radishes

Black onion seeds

Let’s cook!

Step 1

Put the rice in a saucepan and wash until the water runs clear. Add just enough water to come 1cm/½in above the rice. Stirring all the time, place on a high heat (stirring will ensure that the rice doesn’t settle on the base). Once it comes to the boil, leave it to simmer on a medium heat until all the water has evaporated. Pop the lid on and leave on the lowest setting to steam (about 10 minutes)

Step 2

Once the rice has steamed, mix the vinegar, salt and sugar in a small bowl, then pour over the rice and stir through. Boil the eggs for 7 minutes and peel. Blanche the broccoli until tender. Slice the avocado and radishes.

Step 3

Divide the rice between 2 bowls, top with the fish, broccoli, avocado,eggs, radishes and a sprinkle of black onion seeds. Grill the marinated eel until your preferred texture and place on top of the rice.

Buy the fish used in this recipe
Unagi kabayaki - Marinated eel fillet 255g From  £21.50 Go to product

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