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Ingredients
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Rice & Seasoning
Fillings & Toppings
Serve & Garnish
Method
Rice & Seasoning
- 1
Rinse the rice
Place the 2 cups sushi rice in a fine-mesh sieve or bowl and rinse under cold water, stirring with your hand, until the water runs almost clear (about 3–4 rinses). Drain well.
- 2
Cook the rice
Combine rinsed rice and 2.25 cups water in a rice cooker or medium saucepan. If using a saucepan, bring to a boil uncovered, reduce to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.
- 3
Make sushi vinegar
While the rice rests, warm 60 ml rice vinegar, 2 tbs sugar and 1 tsp salt in a small pan or microwave just until sugar dissolves. Do not boil. Cool slightly.
- 4
Season the rice
Transfer the hot rice to a large, shallow non-reactive bowl. Pour the vinegar mixture evenly over the rice. Using a rice paddle or spatula, fold the rice gently (cutting and turning motions) to distribute the seasoning while fanning or letting air circulate so the rice cools to body temperature. Cover with a damp cloth to keep from drying while you assemble (about 10 minutes).
Fillings & Toppings
- 5
Prepare the unagi (eel)
If using pre-cooked vacuum-packed unagi, remove from packaging and place on a foil-lined baking sheet. Brush lightly with 1–2 tbs of the unagi sauce. Broil or grill 2–4 minutes until warmed and slightly caramelized at the edges. Slice each fillet into long strips about 1–1.25 cm (1/2 in) wide suitable for placing inside a roll.
- 6
Prep nori and tempura flakes
Have your nori sheets and 1 cup tempura flakes ready. If your tempura flakes feel stale, refresh by briefly toasting them in a dry skillet over medium heat for 30–60 seconds, shaking the pan, or crisping in a 160°C (320°F) oven for 3–4 minutes—watch closely so they don’t burn.
- 7
Toast sesame seeds
In a small dry skillet over medium-low heat, toast 1 tbs sesame seeds 1–2 minutes until aromatic and lightly golden. Remove from heat to stop cooking.
Assembly & Garnish
- 8
Set up
Place a bamboo sushi mat on a work surface and cover it with plastic wrap to prevent sticking. Have a small bowl of water (with a splash of rice vinegar if desired) nearby to wet your hands and keep the rice from sticking to them. Keep a sharp knife and a damp towel ready for cutting.
- 9
Lay out nori and rice
Place one nori sheet, shiny side down, on the plastic-wrapped mat. Wet your hands, take about 3/4 to 1 cup of seasoned sushi rice, and gently spread it evenly over the nori leaving a 1.5–2 cm (1/2–3/4 in) exposed edge at the top. Do not press too hard; the rice should be evenly distributed and slightly loose.
- 10
Add eel and tempura flakes
Along the bottom third of the rice-covered nori, place 2 long strips of the warmed unagi horizontally (lengthwise). Sprinkle a thin line (about 1–2 tbs) of tempura flakes on top of the eel for crunch. Reserve additional flakes for topping the finished roll.
- 11
Roll
Lift the bottom edge of the mat and begin rolling away from you, pressing gently but firmly to shape a tight roll. Use the mat to compress the roll as you go, stopping at the exposed nori edge. Moisten the exposed strip of nori with a little water to seal the roll seam.
- 12
Finish the roll
Place the roll seam-side down. If you like a crunchy exterior, press more tempura flakes onto the top of the roll so they adhere. Brush the top lightly with remaining eel sauce (use a spoon or brush) to add gloss and flavor. Repeat with remaining nori sheets, rice and filling to make 2 rolls total.
- 13
Cutting
Using a very sharp knife dipped in hot water and wiped dry between cuts, slice each roll into 8 equal pieces. Clean the knife and re-wet as needed to keep clean cuts and prevent rice from sticking.
- 14
Plate and garnish
Arrange pieces on a platter. Sprinkle toasted sesame seeds and additional tempura flakes over the top for crunch. Serve with small dishes of soy sauce, wasabi and pickled ginger on the side.