Husker Roll Recipe
Eel tempura, cream cheese, avocado, topped with crunchy spicy crab, eel sauce and green onions.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Eel Tempura
Roll Components
Toppings
Method
Eel Tempura Preparation
- 1
Prepare the Eel
Cut the eel fillets into bite-sized pieces.
- 2
Make the Tempura Batter
In a bowl, combine the tempura batter mix and cold water. Mix gently until just combined; don't over-mix.
- 3
Heat the Oil
In a deep pot, heat the oil to 180°C (356°F).
- 4
Fry the Eel
Dip the eel pieces in the tempura batter and carefully place them in the hot oil. Fry until golden brown, about 3-4 minutes. Remove and drain on paper towels.
Sushi Roll Assembly
- 5
Cook the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Cook according to the package instructions. Once cooked, let it cool slightly.
- 6
Prepare Nori Sheets
Lay a nori sheet shiny side down on a bamboo sushi mat.
- 7
Spread the Rice
Wet your hands and take about 1/2 cup of sushi rice, spreading it evenly over the nori, leaving about 1 inch at the top edge.
- 8
Add Fillings
Place a line of cream cheese, sliced avocado, and tempura eel along the center of the rice.
- 9
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, pressing firmly but gently to keep the fillings in place. Seal the edge with a little water.
- 10
Slice the Roll
Using a sharp knife, slice the roll into 6-8 pieces.
Final Toppings
- 11
Prepare Toppings
In a bowl, mix the shredded crab meat with spicy mayo.
- 12
Top the Rolls
Place the spicy crab mixture on top of each sushi roll and drizzle with eel sauce. Sprinkle with chopped green onions.
