Another deliciously amazing inside-out Japanese sushi recipe that is easily prepared with just a few and simple steps.
The Unagi sushi roll. It’s made of the uniquely sweet and savory, grilled BBQ freshwater eel flavored with teriyaki sauce, famous in most of the Japanese dishes, with Avocado or cucumber slices. It’s one of the best sushi rolls.
Some important tips:
- Using Japanese short-grain rice is highly recommended in this recipe, giving a fluffier outcome. Use the High-quality type with a 1:1 ratio with the water to maintain this fluffiness even after its compression in the roll. For softer rice, you can use the ratio of 1.2:1.
- Make sure you have some Tezu water in a small bowl when rolling the sushi to prevent the rice from sticking to your fingertips. It’s fairly easy to make. You just need to mix 1/4 cup of water and 2 teaspoons rice vinegar together.
- Squeezing the rolls while and after rolling them gently with your hands prevent the rolls from falling apart.
- You can easily make homemade Unagi sauce by mixing 1/4 cup mirin, 1/4 cup soy sauce, 2 tablespoons sugar, and 1 ½ tablespoons sake in a pan, leave it to simmer for 10 minutes after boiling.
Unagi Sushi (eel sushi roll recipe)
- 1 cup of sushi rice
- 1 cup of water
- 1 ½ tablespoon of sushi vinegar (optional) (Made by mixing 1 tablespoon rice vinegar, 1/2 tablespoon sugar, and 1/2 teaspoon salt)
For the Unagi filling
- 4 oz unagi (you can use canned unagi)
- ½ cucumber cut into ½-inch slices
- 2 nori sheets
- 2 green onions
- Toasted sesame seeds
- Wash the rice well with cold water many times until the water is clear enough to remove all the excess rice starch. Proceed by adding the washed rice with the water in the rice maker and cook according to the instructions.
- Spread the cooked rice in a plate or a large bowl to cool slightly, but not completely, then mix in the sushi vinegar prepared from the rice vinegar, sugar, and salt. Leave them aside and start preparing the sushi rolls.
Making the Unagi
- In the case of raw unagi from the package, then it needs to be baked at 360F for 10-12 minutes and cut into 1/2 –inch strips. Alternatively, you can use canned ones.
Unagi sushi roll
- Start making your sushi rolls by Spreading your rolling mat with a plastic wrap on top to easily clean up after.
- Separate each nori sheet into two halves using a pair of scissors. Lay each half on the rolling mat.
- On the nori sheet, put ¾ cup of the cooked rice. Wet your fingertips with tezu water before you start rolling the sheet. Make sure the rice form a thin sheet. Don’t compress the rice with your fingers. Sprinkle some sesame seeds on the rice.
- Flip the nori sheet so that it’s facing you and the rice is facing the bamboo mat.
- Spread the fillings made of unagi, cucumber, avocado, and green onion slices on top.
- With your thumbs beneath the rolling mat, lift the edge above the fillings and start rolling it away from you, all while gently yet firmly pressing on the roll.
- Remove your bamboo mat. Cut the roll into bite-sized pieces, and drizzle some unagi sauce on top. Enjoy!
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