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

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.