Crispy Unagi Roll Recipe
Eel and cream cheese deep fried and topped with avocado, eel sauce and sesame seeds.
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Ingredients
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Sushi Rice
Filling
Breading and Frying
Toppings
Method
Prepare Sushi Rice
- 1
Rinse the Rice
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
- 2
Cook the Rice
Combine the rinsed sushi rice and water in a rice cooker. Cook according to the rice cooker's instructions. Let the rice sit for 10 minutes after cooking.
- 3
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice while it’s still warm. Allow the rice to cool to room temperature.
Prepare Filling
- 4
Prepare Unagi
Slice the grilled eel into thin strips suitable for rolling.
- 5
Prepare Cream Cheese
Soften the cream cheese at room temperature for easier spreading.
Assemble Sushi Rolls
- 6
Lay Nori
Place a nori sheet shiny side down on a bamboo sushi mat.
- 7
Spread Rice
With wet hands, take a handful of sushi rice and spread it evenly over the nori, leaving a small border at the top.
- 8
Add Filling
Place a few strips of unagi and a line of cream cheese horizontally across the center of the rice.
- 9
Roll Sushi
Using the bamboo mat, roll the sushi away from you, applying gentle pressure to form a tight roll. Seal the edge of the nori with a little water.
Fry the Rolls
- 10
Prepare for Frying
Set up a breading station with flour, beaten eggs, and panko breadcrumbs in separate shallow dishes.
- 11
Bread the Rolls
Slice the sushi roll into 6-8 pieces. Dip each piece into flour, then the egg, and finally coat with panko breadcrumbs.
- 12
Fry the Rolls
Heat oil in a deep pan or fryer to 350°F (175°C). Fry the breaded sushi pieces in batches until golden brown, about 2-3 minutes. Drain on paper towels.
Garnish and Serve
- 13
Prepare Toppings
Slice the avocado into thin slices.
- 14
Assemble the Dish
Arrange the fried sushi rolls on a plate. Top with sliced avocado, drizzle eel sauce over the top, and sprinkle with sesame seeds.
- 15
Serving
Serve immediately while hot, with extra eel sauce on the side for dipping.
