Name: Unagi Sushi Roll (Eel Sushi) Recipe
Prep time: 30 min
Cook time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1 cup sushi rice short-grain sushi rice; 1 cup water; 1½ tbsp sushi vinegar; 4 oz unagi; ½ cucumber; 2 sheets nori seaweed; 2 stalks green onions; sesame seeds

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.

Prep: 30 mins

Cook: 30 mins

Total: 1 hr

Makes:

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.