Unakyu Roll (6 Pcs) Recipe
Make Unakyu Roll (6 Pcs) Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sushi Rice
Roll & Fillings
Assembly & Garnish
Method
Sushi Rice
- 1
Rinse and Cook Rice
Place 1 cup short-grain sushi rice in a fine-mesh sieve and rinse under cold water, swirling with your hand, until the water runs clear (about 2–3 minutes). Drain briefly. Combine rinsed rice and 1.1 cups water in a small pot with a tight-fitting lid. Bring to a gentle boil over medium-high heat, then immediately reduce heat to low, cover, and simmer for 12–14 minutes until water is absorbed.
- 2
Rest and Season Rice
Remove pot from heat and let rice rest, covered, 10 minutes. Meanwhile, warm 2 tbs rice vinegar, 1 tbs sugar, and 1/2 tsp salt in a small bowl or microwave just until sugar dissolves. Transfer cooked rice to a shallow bowl or hangiri if available. Gently fold the vinegar mixture into the rice with a wooden paddle or spatula, fanning the rice while folding to cool and give gloss. Cover rice with a damp cloth until ready to assemble.
Roll & Fillings
- 3
Prepare Fillings
If using store-bought grilled unagi, warm briefly in the oven or microwave just to loosen (30–45 seconds). Slice the unagi into 6 long strips (about 1/2 inch wide). Peel and seed the English cucumber, then slice into thin julienne strips totaling about 1/4 cup. Mix 1 tsp mayonnaise with 1/2 tbs unagi sauce to make a light glaze for inside the roll (optional).
- 4
Lay Out Nori and Rice
Place a bamboo sushi mat on a work surface and lay plastic wrap over the mat (optional for cleaner rolling). Place one nori sheet shiny side down on the mat. Wet your fingertips with a little water to prevent sticking. Spread about 3/4 cup (packed) of the seasoned sushi rice evenly over the nori, leaving a 1/2-inch strip along the far edge of the nori free of rice.
- 5
Add Fillings and Roll
About 1 inch from the near edge of the rice, arrange the 6 strips of unagi lengthwise across the rice. Add the cucumber julienne alongside the eel. If using, dot a thin line of the mayo-unagi mixture or a small smear of wasabi on top of the eel (to taste). Lift the near edge of the mat and roll away from you, pressing gently but firmly to form a tight cylinder. Continue rolling until the seam is sealed; use a touch of water on the bare nori strip to help seal if necessary.
Assembly & Garnish
- 6
Finish and Slice
Lightly brush the outside of the roll with the remaining unagi sauce (about 1.5 tbs) using a small brush or spoon to glaze evenly. Sprinkle 1/2 tsp toasted sesame seeds over the top. Using a very sharp, wet knife, slice the roll into 6 equal pieces. Wipe the knife between cuts with a damp towel to keep clean edges.
- 7
Serve
Arrange the 6 pieces on a plate. Serve immediately with pickled ginger, soy sauce, and extra unagi sauce on the side. Enjoy warm or at room temperature.