Crispy Eel Roll (fried Eel, Avocado & Cucumber) Recipe
Make Crispy Eel Roll (fried Eel, Avocado & Cucumber) 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 Ingredients
Fried Eel Ingredients
Method
Sushi Rice Preparation
- 1
Cook the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. In a rice cooker or pot, combine 2 cups of sushi rice with 2 cups of water. Cook according to your rice cooker’s instructions or bring to a boil, then simmer on low heat for 20 minutes. Remove from heat and let it sit covered for another 10 minutes.
- 2
Season the Rice
In a small bowl, mix together rice vinegar, sugar, and salt. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
Prepare the Eel
- 3
Prepare the Eel Fillets
Rinse the eel fillets under cold water and pat them dry with paper towels. Cut them into strips if they are not already.
- 4
Coat the Eel
Set up a breading station. Place all-purpose flour in one bowl, beaten egg in another, and panko breadcrumbs in a third. Dredge each eel strip in flour, dip it in the egg, and coat it with panko breadcrumbs.
- 5
Assemble the Roll
- 6
- 7
Roll the Sushi
Place a sheet of nori on a bamboo sushi mat, shiny side down. Wet your hands with water to prevent sticking, then spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top. Arrange a few strips of fried eel, cucumber, and avocado across the center of the rice.
- 8
Shape the Roll
Using the bamboo mat, carefully lift the edge closest to you and start rolling away from you, applying gentle pressure to form a tight roll. Seal the edge with a little water. Repeat with remaining ingredients.
Serve
- 9
Slice and Serve
Using a sharp knife, slice the roll into 6-8 pieces. Serve with soy sauce and a drizzle of sesame oil for added flavor.
