Dee's Roll Recipe

Rinse the short-grain rice under cold water in a sieve or bowl, swishing until the water runs mostly clear (about 3–4 rinses). Drain 10–15 minutes.

Combine the rinsed rice and 1.7 cups water in a covered pot or rice cooker. If using a pot, bring to a boil over medium-high heat, then reduce to low, cover tightly and simmer 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

While rice cooks, mix rice vinegar, sugar and salt in a small bowl until sugar dissolves.

Transfer the hot rice to a large shallow bowl (a wooden hangiri or wide bowl is ideal). Gently fold the vinegar mixture into the rice with a rice paddle or spatula using cutting and fanning motions to cool the rice quickly. Fan or allow to cool to near room temperature (warm but not hot). Cover with a damp towel to keep moist until ready (do not refrigerate).

Prepare work station: place a bamboo sushi mat on plastic wrap (to prevent sticking). Keep a small bowl of water nearby to wet your hands.

Place one nori sheet shiny side down on the mat. With wet hands, take about 3/4 cup of prepared sushi rice and evenly spread it over the nori, leaving a 1/2" (1.3 cm) strip at the top edge of the nori free of rice to seal the roll. Press the rice gently and evenly (do not compress too hard).

Brush a light layer (about 1/2 tablespoon) of eel sauce across the center of the rice to add moisture and flavor.

Arrange fillings in a line across the rice center, front to back: 3 strips (about 3 oz) of BBQ eel, 3 strips of tamago, a few julienned red pepper and cucumber, a couple thin slices of avocado, and a scattering of julienned green onion. Keep ingredients compact for a clean roll.

Using the sushi mat, lift the edge nearest you and roll the nori over the fillings, tucking tightly but gently. Roll forward, applying even pressure with the mat to form a firm cylinder, until the exposed 1/2" nori edge seals the roll. Moisten the exposed edge with a little water if needed to help seal.

Repeat with the second nori sheet and remaining ingredients to make a second roll.

Brush the outside top of each roll generously with eel sauce (about 1 tablespoon per roll). If desired, briefly broil (salamander) or use a kitchen torch for 10–20 seconds to slightly warm/glaze the top—this is optional and will melt a little sauce for shine.

Using a sharp, wet knife (dip and wipe between cuts), cut each roll into 6–8 even pieces (recommended 8 pieces for smaller bites). Wipe the blade between cuts to keep slices clean.

Plate the sushi pieces, sprinkle with toasted sesame seeds, and arrange pickled ginger and a small dish of soy sauce and wasabi on the side.

Warm remaining eel sauce slightly if chilled before serving. Offer extra eel sauce for drizzling or dipping.

Serve the rolls immediately at room temperature. Provide soy sauce, pickled ginger and wasabi as accompaniments.