Eel Cucumber Roll Recipe

Rinse and cook rice

Rinse 2 cups short-grain sushi rice under cold water, swirling until the water runs mostly clear. Drain and repeat 3–4 times. Combine rinsed rice and 480 ml water in a rice cooker or pot. If using a pot, bring to a boil, then reduce to low, cover and simmer 15 minutes. Remove from heat and let rest covered for 10 minutes.

Season rice

While rice cooks, combine 60 ml rice vinegar, 2 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 the cooked rice to a large shallow wooden or nonreactive bowl (hangiri or wide bowl). Gently fold the vinegar mixture into the rice with a rice paddle using cutting and fanning motions to cool the rice quickly and create a glossy finish. Cover with a damp cloth and let cool to warm (not refrigerator-cold) — about 10–15 minutes.

Prepare eel

If using pre-cooked packaged unagi, warm it gently in the oven or a skillet for 3–5 minutes brush with 1–2 tbs eel sauce while warming. If using fresh grilled eel, flake into 1 cm wide strips. Reserve an extra tablespoon of sauce for glazing the outside (total about 3 tbs used across warming and glazing). Cut eel into 10–12 cm long strips to fit the rolls.

Prepare cucumber

Peel the cucumber partially (alternating strips) if desired and slice lengthwise into long thin batons about 5 mm thick and 10–12 cm long. If cucumber seeds are large, run a spoon along the center to remove seeds first; then slice into batons.

Prepare mayo

Stir 2 tbs mayonnaise with 1 tsp eel sauce (optional) to make a lightly seasoned mayo to dot inside the roll or serve on top.

Place the bamboo mat on a flat surface and cover it with plastic wrap. Put a sheet of nori shiny-side down (rough side up) on the mat. With wet hands, take about 3/4 cup of seasoned sushi rice and spread it evenly over the nori, leaving a 1.5–2 cm (1/2–3/4 in) strip of nori at the far edge uncovered to seal the roll. Press rice gently to an even thickness—do not compress too hard.

About 2–3 cm from the near edge (closest to you), lay 2–3 strips of eel lengthwise across the rice and then a few cucumber batons beside them. If using seasoned mayo, either spread a thin line of mayo on top of the eel before placing cucumber or dot a small amount on the cucumber side.

Using the mat, lift the near edge and roll forward, tucking the fillings in as you roll to form a tight cylinder. Apply gentle pressure with the mat to shape the roll, then roll the remaining uncovered nori edge over and seal with a little water on the bare nori strip.

Brush the outside of each roll lightly with the remaining eel sauce (use about 1 tbs per roll total). If you like, sprinkle 1/4 tsp toasted sesame seeds over the glaze.

Using a very sharp, wet knife, slice each roll into 6–8 pieces. To cut: wet the blade, slice with a gentle sawing motion, wiping the knife clean and wetting between cuts to keep neat slices.

Arrange eel cucumber rolls on a plate with pickled ginger and a small dollop of wasabi. Serve immediately with extra eel sauce and soy sauce on the side if desired.