Dancing Eel Roll Recipe

Cook rice

Rinse 2 cups short-grain sushi rice under cold water until water runs mostly clear. Drain and cook rice with 2 cups water in a rice cooker or pot according to package instructions (about 18–20 minutes simmer + rest).

Season rice

While rice cooks, warm 3 tbs rice vinegar, 1 tbs sugar, and 1 tsp kosher salt in a small saucepan or microwave just until sugar dissolves. Transfer cooked rice to a large wooden or nonreactive bowl. Gently fold the vinegar mixture into the rice with a rice paddle or spatula using cutting and fanning motions to cool rice to body temperature. Cover with a damp towel until ready.

Make spicy tuna

In a bowl combine 8 oz finely chopped sushi-grade tuna with 2 tbs mayonnaise and 1 tbs sriracha. Taste and adjust heat—mix until well combined and keep chilled until assembly.

Prepare cream cheese and veg

Cut 4 oz cream cheese into long, thin strips (about 1/4" x 1/4" x length of roll). Slice avocado in half, remove pit, slice thinly and fan or keep slices aside. If using cucumber, peel (optional) and julienne into long thin sticks matching the roll length.

Warm grilled eel

If using pre-cooked grilled eel (unagi), gently warm slices in a microwave for 20–30 seconds covered, or briefly in a 350°F (175°C) oven for 5 minutes. Brush eel with 2 tbs eel sauce to glaze and keep warm.

Prep crunchy bits

If using packaged tempura flakes, have 1 cup ready. If making fresh, briefly deep-fry small pieces of tempura batter until golden, drain and cool. Toast 1 tsp sesame seeds in a dry pan for 1 minute until fragrant.

Lay nori and rice

Place a bamboo mat wrapped in plastic on work surface. Lay 1 nori sheet shiny side down on the plastic. Wet your hands to prevent sticking. Spread about 1/2 cup seasoned sushi rice evenly over the nori, leaving a 1-inch strip at the top edge free of rice.

Add fillings

Across the center of the rice place a strip of cream cheese (approx 1 oz per roll), a line of spicy tuna (about 2 oz per roll), and julienned cucumber if using. Do not overfill.

Roll tightly

Lift the near edge of the mat and begin to roll away from you, tucking the fillings in and pressing gently to form a tight cylinder. Press the seam edge of the nori to seal. Repeat to make 4 rolls total (each nori sheet makes one roll).

Slice rolls

Using a very sharp knife moistened with water, slice each roll into 8 even pieces. Wipe the knife between cuts for clean slices.

Arrange and top

Arrange roll slices on a serving plate. Place a slice of warmed glazed eel on top of each sushi piece, draping slightly. Fan a thin slice of avocado over or beside the eel as preferred. Spoon or sprinkle about 1 tbsp tempura flakes per piece (or 1 cup distributed across all pieces) for crunch. Drizzle additional eel sauce (about 2 tbs distributed) over the tops and finish with a light sprinkle of toasted sesame seeds.

Final garnish

Optionally add a thin line of extra spicy mayo (mix 1 tbs mayo + 1/2 tsp sriracha) atop each piece for color and heat. Serve immediately with soy sauce, pickled ginger, and wasabi on the side.