Unakyu Roll Recipe
Make Unakyu Roll Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sushi Rice
Fillings & Assembly
Garnish & Finishing
Tools & Condiments
Method
Sushi Rice
- 1
Rinse
Measure 1.5 cups short-grain sushi rice into a fine-mesh sieve or bowl. Rinse under cold running water, swirling with your hand, until the water runs mostly clear (about 4–6 rinses). Drain for 10–15 minutes.
- 2
Cook
Combine the rinsed rice and 1.6 cups water in a rice cooker or small saucepan. If using a saucepan, bring to a boil over medium-high heat, then reduce to low, cover tightly and simmer 15 minutes. Remove from heat and let steam, covered, 10 minutes.
- 3
Season
While rice cooks, mix 3 tbs rice vinegar, 1.5 tbs sugar, and 0.5 tsp salt in a small bowl until sugar dissolves (warm slightly if needed). Transfer the hot cooked rice to a large shallow bowl or hangiri. Gently fold in the vinegar mixture with a wooden paddle or spatula in cutting motions to avoid crushing grains. Fan the rice while folding to cool to near room temperature (about 10 minutes). Cover with a damp towel until ready to use.
Fillings & Assembly
- 4
Prepare unagi
If using pre-cooked grilled unagi fillet, warm it gently in a microwave-safe dish or in a low oven (275°F / 135°C for 5–7 minutes) just to take the chill off. Brush 2 tbs of unagi sauce over the flesh and, if needed, slice into 1/2-inch wide strips about 7–8 inches long to fit the nori sheets. If starting from fresh unagi, grill or broil cocoated with unagi sauce until caramelized and cooked through, then slice as above.
- 5
Prep cucumber
Peel if desired and halve lengthwise. Remove seeds with a spoon, then slice into long thin julienne sticks about matchstick thickness. Pat dry to remove excess moisture.
- 6
Lay out nori
Place a bamboo mat on your work surface and wrap it with plastic wrap. Put one nori sheet shiny side down on the plastic. Keep a small bowl of water nearby to wet your fingers so rice won’t stick.
- 7
Spread rice
Wet your hands lightly. Pick up about 3/4 cup of seasoned sushi rice and evenly press it onto the nori, leaving a 1/2-inch strip at the top edge free of rice. The rice layer should be thin — about 1/4 inch thick.
- 8
Add fillings
About 1 inch from the bottom edge of the rice-covered nori, place 2–3 strips of unagi horizontally across the roll. Add a thin row of cucumber julienne beside the eel. If you like a mild kick, add a thin line (about 1/4 tsp) of wasabi along the eel.
- 9
Roll
Lift the bamboo mat edge nearest you and fold it over the fillings, tucking gently to form a tight cylinder. Press firmly but gently along the mat to shape the roll and seal the nori edge with a little water on the exposed nori strip. Continue rolling until sealed. Use the mat to compress the roll a few times to make it compact.
- 10
Repeat
Repeat the spreading, filling and rolling process for the remaining 3 nori sheets to make 4 rolls total. If you prefer smaller pieces, you can make 6–8 rolls by using 1/2 cup rice per sheet.
Garnish & Finishing
- 11
Trim and slice
Lightly wet a very sharp knife blade and wipe between cuts. Trim the ends of each roll to neaten. Slice each roll into 6–8 even pieces by using a single clean draw-through motion for each cut. Wipe and wet the knife as needed to keep slices clean.
- 12
Glaze & garnish
Arrange slices on a serving plate. Brush the tops with the remaining 2 tbs unagi sauce. Sprinkle 1 tsp toasted sesame seeds and optional 1 tbs sliced scallions over the rolls.
- 13
Serve
Serve immediately with pickled ginger and optional wasabi and soy sauce on the side. Sushi is best eaten fresh; consume within 2 hours for optimal texture and safety.