Shrimp & Eel Roll Recipe

Rinse and Cook Rice

Rinse 2 cups sushi rice under cold water until the rinse water runs clear (about 4–6 rinses). Drain and transfer to a rice cooker or pot. Add 2.2 cups water and cook according to rice cooker instructions or bring to a boil, then reduce to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season Rice

While the rice rests, heat 3 tbsp rice vinegar, 1.5 tbsp sugar, and 1 tsp salt in a small saucepan just until sugar dissolves; do not boil. Transfer cooked rice to a wide shallow bowl, pour the vinegar mixture over rice, and fold gently with a wooden spatula to coat and cool to slightly warm room temperature. Fan the rice while folding to give it a glossy finish.

Steam the Shrimp

Place 12 peeled, deveined large shrimp in a single layer in a steaming basket over simmering water. Steam 3–4 minutes until shrimp turn pink and opaque. Immediately transfer to an ice bath to stop cooking, then drain and pat dry. If shrimp are very large, slice each in half lengthwise to make 24 thin pieces for easier rolling.

Prepare Cucumber

Peel the english cucumber if desired and cut off the ends. Slice the cucumber lengthwise into long thin matchsticks (julienne), about 1/4 inch wide. Pat dry to remove excess moisture so the roll doesn't get soggy.

Prepare Eel

If using pre-grilled unagi (eel) from the package, warm it briefly under a broiler or in a skillet (about 1–2 minutes) to render and slightly caramelize the glaze. If using fresh eel, grill or broil the fillet until cooked through and glaze with 2–3 tbsp eel sauce while finishing. Cut the eel into four long strips approximately the length of the nori sheet (about 6–7 inches).

Optional Shrimp Mix

If you prefer a creamy texture: coarsely chop the steamed shrimp and toss with 2 tsp mayonnaise and 1 tsp toasted sesame seeds. This mixture can be used as the inner filling to complement the eel.

Warm Eel Sauce

Warm 6 tbsp unagi (eel) sauce briefly in a small saucepan or microwave to make it more pourable for drizzling. Reserve about 1 tbsp for brushing the eel during assembly and the rest for drizzling when serving.

Prepare Serving Garnishes

Place pickled ginger and wasabi on a small dish and pour soy sauce into a separate dipping dish.

Set Up

Cover a bamboo sushi mat with plastic wrap to prevent rice sticking. Place one nori sheet shiny side down on the mat. Wet your hands with a mixture of water and a little rice vinegar to prevent sticking.

Spread Rice

Take about 3/4 cup (packed) of seasoned sushi rice and evenly spread it over the nori, leaving a 1/2-inch border at the top edge. Press gently and evenly to form a uniform layer about 1/4-inch thick.

Layer Fillings

About 3/4 inch from the bottom edge (closest to you), lay a line of steamed shrimp (whole or halved lengthwise) and/or the chopped shrimp-mayo mixture across the rice. Place 3–4 strips of cucumber on top of the shrimp. Lay 1 long strip of warmed eel directly on top of the cucumber/shrimp line so the eel will be visible when roll is sliced.

Roll

Using the mat, lift the bottom edge and roll away from you, tucking the fillings in tightly. Press firmly but gently to shape the roll into a tight cylinder. Continue rolling until the seam meets the top edge of the nori. Use a little water on the top border of nori to seal the roll.

Finish

Brush the outside of the roll with warmed eel sauce (reserve some for serving). Optionally sprinkle toasted sesame seeds over the top. Repeat the process to make remaining rolls (you should get about 4 rolls from these quantities).

Slice

Using a very sharp knife dampened with water, slice each roll into 6–8 equal pieces. Wipe the knife clean and wet again between cuts for cleaner slices. Arrange slices on a platter and drizzle additional eel sauce over them as desired.

Serve the shrimp & eel rolls immediately with soy sauce, pickled ginger, and wasabi. Leftover rolls are best eaten the same day; refrigerate for up to 8 hours and consume cold.