Eel Roll Recipe
(eel, cucumber, and eel sauce)
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Ingredients
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Eel Roll Ingredients
Method
Preparation Directions
- 1
Prepare Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions. Once cooked, transfer to a bowl and mix with rice vinegar, sugar, and salt. Allow to cool to room temperature.
- 2
- 3
Assemble the Roll
Place a bamboo sushi mat on a flat surface. Lay a nori sheet shiny side down on the mat. Wet your hands to prevent sticking and take a handful of sushi rice, spreading it evenly over the nori, leaving about 1 inch at the top edge.
- 4
Add Fillings
Place slices of eel and cucumber in the center of the rice-covered nori. Drizzle with a tablespoon of eel sauce.
- 5
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to keep the roll tight. Seal the edge of the nori with a little water.
- 6
Slice and Serve
Using a sharp knife, slice the roll into 6-8 pieces. Repeat with remaining ingredients. Serve with additional eel sauce, wasabi, and pickled ginger on the side.
