Eel Roll Recipe

Time1h

Serves2

Grilled freshwater eel, avocado & cucumber

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Ingredients

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1
Rinse the Sushi Rice
In a fine-mesh strainer, rinse 1 cup of sushi rice under cold water until the water runs clear. This removes excess starch.
2
Cook the Sushi Rice
Combine the rinsed rice with 1 1/4 cups of water in a rice cooker. Cook according to the rice cooker instructions until done.
3
Season the Rice
Once cooked, transfer the rice to a large bowl. In a small bowl, mix 2 tbs of rice vinegar, 1 tsp of sugar, and 1 tsp of salt until dissolved. Pour this mixture over the rice and gently fold with a spatula. Let cool to room temperature.

4
Prepare the Ingredients
While the rice cools, slice the avocado in half, remove the pit, and scoop the flesh out. Cut it into thin strips. Slice the cucumber into thin matchsticks.
5
Prepare the Rolling Station
Lay a bamboo sushi mat on a flat surface. Place a nori sheet shiny side down on the mat.
6
Spread the Sushi Rice
Wet your hands to prevent sticking. Take a handful of sushi rice and spread it evenly over the nori, leaving about 1 inch at the top edge.
7
Add Fillings
Place a few strips of grilled eel, avocado, and cucumber in a line across the rice about 1/3 of the way up from the bottom.
8
Roll the Sushi
Lift the edge of the bamboo mat closest to you and begin to roll it away from you, applying gentle pressure to keep the roll tight. Roll until you reach the bare edge of the nori. Wet the edge with a little water to seal the roll.
9
Slice the Roll
Using a sharp, wet knife, slice the roll into 6-8 pieces. Clean the knife between cuts for cleaner slices.