Unagi Roll Recipe
Make Unagi Roll Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sushi Rice
Fillings & Toppings
Seasonings & Tools
Method
Sushi Rice
- 1
Rinse and Cook Rice
Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, gently stirring with your hand, until the water runs nearly clear (about 4–6 minutes). Drain 10–15 minutes. Transfer to a rice cooker or heavy saucepan, add 2.2 cups water, cover and cook according to rice cooker instructions or bring to a boil then reduce to low and simmer covered 15 minutes. Let rest, covered, 10 minutes off heat.
- 2
Season Rice
While rice cooks, combine 3 tbs rice vinegar, 2 tbs granulated sugar and 1 tsp fine sea salt in a small saucepan. Warm gently over low heat, stirring, just until sugar and salt dissolve; do not boil. Transfer cooked rice to a large shallow wooden or nonreactive bowl. Pour the vinegar mixture evenly over the rice and fold using a wooden paddle or spatula in cutting motions to mix without mashing, fanning the rice to cool to roughly body temperature (about 5–8 minutes). Cover with a damp towel to keep moist.
Prepare Fillings & Toppings
- 3
Prepare Unagi
If using prepackaged kabayaki unagi, warm it gently: lay eel on a foil-lined baking sheet, brush with 1–2 tbs unagi sauce, and broil or place in a 375°F (190°C) oven for 4–6 minutes until heated through and caramelized edges appear. Reserve remaining unagi sauce. If making an extra glaze, combine 1 tbs mirin and 1 tsp sugar with 2 tbs unagi sauce in a small saucepan and reduce 1–2 minutes to thicken slightly.
- 4
- 5
Toast Sesame
If sesame seeds are not toasted, warm a small dry skillet over medium heat and toast 1 tbs sesame seeds, shaking frequently, until fragrant and lightly golden (about 1–2 minutes). Remove from heat and cool.
Assemble Rolls
- 6
Set Up
Place a bamboo sushi mat on your work surface and cover it with plastic wrap to prevent rice sticking. Have a small bowl of water (with a splash of rice vinegar optional) to wet your fingers when handling rice. Slice the warmed unagi into long strips about 1/2-inch wide.
- 7
Spread Rice on Nori
Place one nori sheet shiny side down on the wrapped mat. With wet fingers, take about 3/4 to 1 cup of prepared sushi rice and gently spread it evenly over the nori, leaving a 1-inch strip at the far edge free of rice to seal the roll. The rice layer should be about 1/4-inch thick.
- 8
- 9
Roll and Seal
Lift the mat edge nearest you and fold it over the fillings, tucking gently but firmly. Press the mat to shape the roll, pulling back the mat as you roll so it doesn't get folded into the roll. Continue rolling until sealed. Wet the exposed nori edge and press to close. Repeat to make 3–4 rolls total.
- 10
Finish
Brush the outside of each roll with remaining unagi sauce (about 1 tbs per roll) using a small brush to glaze. Sprinkle toasted sesame seeds over the roll. Let glazed rolls rest 1–2 minutes so sauce sets slightly before slicing.
Slice & Serve
- 11
Slice
Using a very sharp knife dipped in water and wiped dry between cuts, slice each roll into 6–8 even pieces. Clean and wet the knife between cuts to keep slices neat. For neat presentation, press gently on the roll ends before slicing to keep them compact.
- 12
Plate
Arrange slices on a plate, garnish with additional drizzle of unagi sauce, a sprinkle of sesame seeds, pickled ginger, and wasabi on the side. Serve immediately with soy sauce for dipping.