How To Make Unagi Sushi Roll (Eel Sushi)
Have a taste of Japan with this unagi sushi roll recipe. Savory unagi with fresh cucumbers and avocados then topped with an unagi sauce for a tasty sushi roll.
Ingredients
For Sushi Rice:
- 1 cup sushi rice short-grain sushi rice
- 1 cup water
- 1½ tbsp sushi vinegar, (or mix 1 tbsp rice vinegar, ½ tbsp sugar, and ½ tsp salt )
For Unagi Sushi:
- 4 oz unagi, (eels) can also use canned unagi
- ½ cucumber, cut into ½-inch strips
- 2 sheets nori seaweed
- 2 stalks green onions
- sesame seeds
Instructions
Sushi Rice:
- Wash the rice with water 4 or 5 times. Then transfer the rice to a pot or rice cooker and cook for 20 minutes.
- Once cooked, transfer the rice to a large bowl and let it cool down slightly. Drizzle the vinegar on the rice and stir gently to coat and separate the grains.
Unagi:
- Take the unagi out of its packaging and bake for 10 to 12 minutes or according to the instructions. Then cut into ½-inch strips.
Unagi Sushi Roll:
- Lay out a sushi mat and add a sheet of plastic wrap on top. Fold the nori sheets and cut in half.
- Place half a nori sheet on top of the sushi mat, shiny side facing down. With wet hands place ¾ cup of rice and spread it evenly on the nori.
- Then flip the sheet rice side down and place unagi slices and cucumber, green onions horizontally in the middle of the nori sheet.
- Place thumbs underneath the sushi mat and lift the edge up and over the filling. Roll the bamboo mat away while squeezing to get a nice tight sushi. Keep rolling until the ends meet.
- Transfer the sushi to a cutting board and cut the roll into 8 equal pieces.
- Drizzle the roll with unagi sauce on top. Serve immediately.
Nutrition
- Sugar: 1g
- :
- Calcium: 12mg
- Calories: 116kcal
- Carbohydrates: 20g
- Cholesterol: 18mg
- Fat: 2g
- Fiber: 1g
- Iron: 1mg
- Monounsaturated Fat: 1g
- Polyunsaturated Fat: 1g
- Potassium: 93mg
- Protein: 4g
- Saturated Fat: 1g
- Sodium: 12mg
- Vitamin A: 570IU
- Vitamin C: 2mg
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