Eel Cucumber Temaki Recipe

Cook and season rice

If you haven't prepared sushi rice, rinse 1 cup (uncooked) short-grain rice until water runs clear and cook according to your rice cooker or stovetop instructions to yield about 2 cups cooked. While the rice cooks, mix 2 tablespoons rice vinegar, 1 teaspoon sugar and 1/2 teaspoon salt (adjust to taste) until dissolved. Transfer hot cooked rice to a wooden or wide bowl, gently fold in the vinegar seasoning with a rice paddle in cutting motions (do not mash) until evenly coated. Let rice cool to slightly warm or room temperature (cover with damp towel to prevent drying).

Taste and adjust seasoning: rice should be lightly tangy and slightly sweet. Keep covered until assembly.

Warm and slice eel

If using store-bought grilled unagi (kabayaki), gently warm it in a preheated oven at 350°F (175°C) for 5–7 minutes or microwave on low power for 20–30 seconds covered to avoid drying. Brush 1 tablespoon of unagi sauce over the eel while warming to glaze. Once warm, slice the eel into 8 strips approximately 1/2 inch wide and length appropriate for a hand roll (about 3–4 inches long).

Make mayo glaze

Mix the remaining 2 tablespoons unagi sauce with 2 teaspoons mayonnaise until smooth. This creates a glossy, savory-sweet mayo glaze to toss lightly with eel or to drizzle over the filled temaki.

Cucumber: Trim the ends of the English cucumber. Using a sharp knife or mandoline, slice into long thin matchsticks (julienne) about 1/8" thick and 3–4 inches long. If cucumber skin is waxy, peel lightly in alternating strips.

Scallions: Trim root ends and any wilted tops. Slice thinly on the diagonal into long thin strips (reserve some very thin rounds for garnish if desired).

Shiso: Stack leaves and slice into fine chiffonade if using.

Pickled ginger: Drain and separate slices for serving and optional small pieces inside roll.

Prepare nori

Cut each full nori sheet in half crosswise to make two rectangles, or work with full sheets if you prefer larger cones. For 4 temaki, use 4 full sheets cut to create 4 cone-size pieces (one sheet folded diagonally into a cone). Toast nori briefly over an open flame or dry skillet if not already crisp.

Shape cone and add rice

Take one nori piece and fold it into a cone shape: fold one corner down to the opposite edge to form a cone, overlap the edge and press gently to hold (the rice will help seal). With slightly wet fingers, place about 1/2 cup of seasoned sushi rice into the wide opening of the cone, forming a small mound on one side so there is room for fillings and to keep the cone from leaking.

Add fillings

Lay two slices of warm eel on top of the rice so they slightly protrude from the cone opening. Add a small handful (about 2 tablespoons) of cucumber matchsticks beside the eel, a couple of thin scallion strips, and a little pickled ginger. Drizzle about 1/2 teaspoon of the mayo-unagi glaze over the eel and sprinkle 1/4 teaspoon toasted sesame seeds and a pinch of furikake or nori flakes. Add a small sliver of shiso if using for brightness.

Repeat to make remaining temaki (total 4). If you prefer a bolder unagi flavor, brush an additional light coating of unagi sauce on each assembled cone.

Garnish each temaki with a tiny dollop of wasabi (optional) or a few extra sesame seeds. Serve immediately so nori remains crisp, with soy sauce and pickled ginger on the side for dipping. Temaki are eaten by hand — pick up the cone and enjoy right away.

Leftover rice or fillings: keep cold and use within 24 hours; assembled temaki are best consumed immediately to avoid soggy nori.