Sushi Roll with Eel Sauce
Experience the perfect balance of sweet, savory, and umami with this homemade Sushi Roll with Eel Sauce recipe. Featuring fluffy sushi rice seasoned with tangy rice vinegar, crisp cucumber, creamy avocado, and imitation crab wrapped in delicate seaweed, these rolls are a delightful combination of textures and flavors. The rich, caramelized eel sauce—made from scratch using a blend of soy sauce, mirin, and sugar—adds a luxurious finish that elevates these sushi rolls to restaurant-quality. Ideal for sushi lovers and DIY enthusiasts, this recipe provides step-by-step instructions for rolling the sushi and preparing the signature sauce. Perfect as a light meal or impressive appetizer, these irresistible sushi rolls bring authentic Japanese flavors to your table.
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 0.25 cup Rice vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 4 sheets Seaweed sheets (nori)
- 8 sticks Imitation crab sticks
- 1 Cucumber
- 1 Avocado
- 0.5 cup Soy sauce
- 0.5 cup Mirin
- 0.4 cup Granulated sugar
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to the manufacturer's instructions.
While the rice is cooking, prepare the sushi vinegar by mixing rice vinegar, sugar, and salt in a small saucepan over low heat. Stir until the sugar and salt have dissolved. Remove from heat and let it cool.
Once the rice has cooked, transfer it to a large bowl and gently fold in the sushi vinegar. Allow the rice to cool to room temperature.
In a small saucepan, combine soy sauce, mirin, and granulated sugar. Bring to a boil over medium heat, stirring constantly until the mixture thickens slightly, about 5 minutes. Remove from heat and let it cool. This will be your eel sauce.
Julienne the cucumber and slice the avocado thinly. Set aside.
Place a bamboo sushi mat on a clean surface and cover it with plastic wrap. Lay a nori sheet, shiny side down, on the mat.
Wet your hands slightly with water and scoop up a handful of sushi rice. Spread it evenly over the nori, leaving about a 1-inch border at the top edge.
Arrange two imitation crab sticks, cucumber slices, and avocado slices across the center of the rice.
Use the bamboo mat to roll the sushi away from you, pressing firmly to keep the roll tight. Moisten the top border of the nori with water to help it seal.
Repeat the rolling process with the remaining nori sheets and fillings.
Using a sharp knife, cut each sushi roll into 8 even pieces.
Drizzle the cooled eel sauce over the sushi rolls before serving.
Nutrition Facts
Calories |
1855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.1 g | 33% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 8670 mg | 377% | |
| Total Carbohydrate | 351.4 g | 128% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 186.3 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 195 mg | 15% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1918 mg | 41% | |
*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.
