Grilled unagi rice is one of popular Japanese dish which is unlikely to become big in the Western countries anytime soon.

It’s completely my personal opinion, but I have a feeling that just an idea of eating eel (unagi) does not excite too many people who were not exposed to it at a young age.

Even myself, growing up in Japan, there was a moment when I wasn’t sure if that was something I wanted to continue eating.

Usually people buy pre-cooked unagi, so for a long time I didn’t know exactly what it was.

So the first time I saw how a fishmonger prepping unagi, I was shocked.

I stopped eating for a while, but then began eating again.

Well, it is tasty.

Now I’m not eating unagi anymore, this time because I’m on the plant-based diet.

Luckily, I found a vegan grilled unagi recipe in the cookbook called “Modoki” authored by Ms. iina, a Japanese vegan food creator.

The texture and the taste are pretty close, but not the same as the real thing.

But the great thing about her recipe is that the vegan version is as tasty as the real thing!

I enjoyed it for lunch with a bowl of miso soup and kimchi.

Have a great weekend!

I’ve seen a video a while ago where they were making sushi like this using an ice-cube tray.

(I don’t remember the source. If you know who is the original creator, please let me know so that I can give credit.)

So glad that I finally got to try this.

I just used the vegetables (and berries) I happened to have at hand.

Beets, radish, cucumber, carrot, and blueberries.

I lightly pickled radish and beets.

It was so fun to make this, and it came out of the tray very easily (I lined it with plastic).

These are so pretty and tasty at the same time.

Have a wonderful weekend everyone!

Sushi has become increasingly popular the past few decades outside Japan.

Rolled sushi is probably the most popular.

Many people also know Nigiri sushi.

And more and more sushi restaurants are putting Chirashi sushi on their menu.

Today I would like to introduce another version, called “pressed” sushi, or “oshi-zushi” in Japanese.

You will use a square or a rectangular mold and literally pressed toppings and rice into it.

My version has rice at the bottom, in the middle there is scrambled tofu, and rice again.

And then it was topped with avocado, pickled radish, and Japanese Shiso basil.

For individual servings, you will simply cut a few small pieces.

Isn’t it pretty?

Sweet soy glaze was drizzled right before serving.

Absolutely delicious!

It’s easy to make, and you can make it as much festive as you can by adding a lot of different colored toppings.

This is a perfect sushi if you’re afraid of making rolled sushi or you are not a big fan of roasted seaweed.

But make sure to flavor the rice to make it “sushi rice” with a mixture of sugar, vinegar, and salt.

I have a small collection of chopstick rests, and these are some of my favorites.

Have a great weekend everyone!