Eel Roll
Dive into the irresistible flavors of the classic Eel Roll, a sushi favorite that brings together rich, savory unagi (grilled eel) and a medley of fresh ingredients for an unforgettable bite. This recipe pairs perfectly seasoned sushi rice with creamy avocado, crisp cucumber, and a hint of nutty sesame seeds, all wrapped in a delicate nori sheet. Drizzled with luscious unagi sauce and served alongside soy sauce for dipping, this roll is a delightful combination of sweet, smoky, and umami flavors. Perfect for sushi nights at home, this recipe is easier to make than you think and yields beautifully presented rolls that will impress any crowd. Whether you're a sushi enthusiast or simply looking to try something new, this Eel Roll is a must-make dish packed with restaurant-quality deliciousness.
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Recipe Information
Ingredients
- 150 grams Unagi (grilled eel)
- 250 grams Sushi rice
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 1 whole sheet Nori (seaweed) sheets
- 0.5 whole Avocado
- 0.25 whole Cucumber
- 1 tablespoon Sesame seeds
- 2 tablespoons Unagi sauce
- 1 tablespoon Soy sauce
Instructions
Begin by preparing the sushi rice. Rinse the sushi rice under cold water until the water runs clear to remove excess starch. Cook the rice according to package instructions.
Once the rice is cooked, transfer it to a large bowl. Combine rice vinegar, sugar, and salt in a small saucepan over medium heat. Stir until sugar and salt are dissolved. Pour this mixture over the rice and gently fold to combine. Let the rice cool to room temperature.
While the rice is cooling, prepare the fillings. Slice the unagi into strips. Peel and thinly slice the avocado. Cut the cucumber into thin strips, about the same length as the nori width.
Place a bamboo sushi mat on a clean surface and cover it with plastic wrap. Lay one nori sheet, shiny side down, on the mat.
With wet hands to prevent sticking, spread an even layer of the sushi rice over the nori, leaving a 1-inch border on the top edge. Sprinkle sesame seeds on top of the rice for extra flavor.
Carefully flip the nori so that the rice faces the mat. On the bottom edge of the nori, place a strip of unagi, avocado slices, and cucumber strips.
Use the sushi mat to roll the nori tightly over the fillings, tucking them as you go and securing the roll at the seam. Press gently to shape the roll.
With a sharp knife moistened with water, slice the roll into eight equal pieces. Repeat the process with remaining ingredients.
Arrange the sliced rolls onto a serving platter, and drizzle each piece with unagi sauce.
Serve the eel roll with soy sauce for dipping, and enjoy!
Nutrition Facts
Calories |
973 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 189 mg | 63% | |
| Sodium | 2421 mg | 105% | |
| Total Carbohydrate | 121.1 g | 44% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 27.0 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 29.7 mcg | 148% | |
| Calcium | 82 mg | 6% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1039 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
