Description
A delightful Sushi Eel Roll featuring silky eel, creamy avocado, and crunchy cucumber wrapped in sushi rice and nori, drizzled with a sweet unagi sauce.
Ingredients
Scale
- 2 cups sushi rice
- 1 cup cooked eel (unagi)
- 1/4 cup sweet soy sauce (unagi sauce)
- 4 sheets nori (seaweed)
- 1 tablespoon sesame seeds (optional)
- 1 cucumber, thinly sliced (optional)
- 1 avocado, thinly sliced (optional)
Instructions
- Cook the sushi rice according to package instructions and let it cool to room temperature.
- Place a nori sheet on a sushi mat or a clean surface.
- Wet your hands and take a handful of sushi rice, spreading it evenly over the nori sheet, leaving a small border at the top.
- Lay pieces of cooked eel, cucumber, and avocado along the bottom edge of the rice-covered nori.
- Drizzle with sweet soy sauce.
- Carefully roll the sushi from the bottom using the mat to help keep it tight.
- Once rolled, use a sharp knife to slice the roll into bite-sized pieces.
- Serve with additional unagi sauce, sesame seeds, and wasabi.
Notes
Keep a bowl of water nearby to wet your hands and knife between slices to prevent sticking. Use gentle, even pressure when rolling to avoid squeezing out fillings. Slice with a single clean stroke for neat pieces.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Rolling
- Cuisine: Japanese
Nutrition
- Serving Size: 4 pieces
- Calories: 220
- Sugar: 6g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg