Eel Avocado Roll Recipe

Rinse and cook rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, swirling with your hand, until the water runs mostly clear (about 6–8 rinses). Drain 10–15 minutes. Combine the rinsed rice and 240 ml water in a rice cooker or heavy-bottomed pot. If using a pot, bring to a boil, then reduce heat to low, cover, and simmer 12–14 minutes. Remove from heat and let rest, covered, for 10 minutes.

Season the rice

While the rice rests, warm 3 tbs rice vinegar, 1 tbs sugar and 1 tsp fine sea salt in a small saucepan over low heat just until sugar and salt dissolve (do not boil). Transfer cooked rice to a large shallow bowl or wooden hangiri. Pour the vinegar mixture over the rice and gently fold with a wooden paddle or spatula to combine and fan to cool slightly until rice is glossy and just warm. Cover with a damp towel and keep at room temperature until assembly (do not refrigerate).

Warm the pre-cooked unagi briefly in a skillet over low heat with 2 tbs of the unagi sauce until glazed and heated through, about 2–3 minutes. Remove and let cool slightly; slice into four long strips about 1/2-inch wide each.

Slice the avocado in half, remove pit, peel and cut each half into long 1/4-inch thick strips. Toss avocado gently with about 1/2 tbs of lemon juice or a light brush of unagi sauce if desired to prevent browning.

Cut the cucumber into long thin matchstick strips and pat dry on paper towel to remove excess moisture.

Have a rolling mat lined with plastic wrap if you want easy cleanup and to prevent rice sticking to the mat. Place one nori sheet shiny side down on the plastic/plank.

Wet your hands with water (and a little rice vinegar if desired) to keep rice from sticking. Take about 3/4 cup of seasoned sushi rice and evenly spread it across the nori sheet leaving a 1-inch (2.5 cm) bare margin at the top edge of the nori. The rice layer should be about 1/8–1/4 inch thick.

Sprinkle a light pinch of toasted sesame seeds across the rice where you will place fillings.

Flip the nori so the rice side is down (for inside-out rolls) if you prefer rice on the outside. For a traditional roll with nori outside, leave rice on top. Place 2 strips of glazed unagi, 3–4 avocado strips and a few cucumber matchsticks horizontally across the middle of the nori (the edge closest to you).

Starting from the edge closest to you, lift the mat and roll away from you, tucking the filling with your fingers to form a tight cylinder. Apply even pressure with the mat to shape the roll. When you get to the bare margin, wet it lightly with water to seal the seam. If making an inside-out roll (rice outside), wrap the mat and press gently to shape and then flip so seam is down.

Repeat with remaining ingredients to make 3 more rolls (total 4 rolls).

Using a very sharp, wet knife, slice each roll into 6–8 pieces. Wipe the knife with a damp cloth between cuts to keep slices clean. For each slice, brush a small amount of remaining unagi sauce on top for extra glaze.

Arrange eel avocado rolls on a serving platter. Garnish with a sprinkle of toasted sesame seeds, a small dollop of wasabi, and pickled ginger on the side. Serve immediately with soy sauce for dipping.