A bowl of authentic eel rice needs fresh eels and high-quality Japanese rice. Eels will be cut in half after descaling and eviscerating. Then marinate the eels for a period of time, usually using soy sauce, glutinous rice, sugar and other seasonings. Then roast the eel with charcoal fire until the outside is slightly charred, and 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. Spread the cooked eel on the sushi rice, and add the eel sauce that has been applied many times before curing and firing to make it fragrant and juicy. Finally, you can sprinkle some chopped seaweed and chopped green onion on the eel rice to enhance the flavor richness.

Generally speaking, a bowl of authentic eel rice is full of 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.