A bowl of authentic eel rice needs fresh eel and high-quality Japanese rice. Eels will be cut in half after descaling and eviscerating. Then marinate the eel for a period of time, usually with soy sauce, glutinous rice, sugar and other seasonings. Then roast the eel with charcoal fire until the outside is slightly burnt, the surface is covered with oil, but the inside remains fresh and tender. The roasted eel will be stewed in the seasoning again, and the taste will be more delicious.

At the same time, cooked rice is cooked and seasoned (such as vinegar and sugar) to make sushi rice. The cooked eel is spread on sushi rice, and the eel sauce coated many times before baking is marinated, which tastes fragrant and juicy. Finally, you can sprinkle some chopped seaweed and chopped green onion on the eel rice to enhance the taste richness.

Generally speaking, a bowl of authentic eel rice is delicious in color and flavor, eel meat is delicious, burnt and juicy, and sushi rice is soft and delicious, which instantly dissolves the fishy smell in the mouth.