Caterpillar Roll Recipe

Rinse the sushi rice under cold water until the water runs mostly clear. Drain.

Combine the rinsed rice and 1.8 cups water in a rice cooker or a saucepan. Cook according to rice cooker instructions or bring to a boil, then reduce to low, cover and simmer 15 minutes. Let rest covered off heat for 10 minutes.

While rice cooks, warm rice vinegar, 1 tablespoon sugar and 1 teaspoon salt in a small saucepan just until sugar dissolves; do not boil. Let cool slightly.

Transfer cooked rice to a large shallow bowl. Pour the vinegar mixture over the rice and gently fold with a spatula to season and cool the rice to near room temperature. Cover with a damp cloth until ready to use.

If using pre-cooked unagi fillet: pat dry and cut into long strips about 3–4 inches (length of roll) and 3/4 inch wide. If the eel is sauced, reserve lightly wiping excess sauce off if you plan to double-sauce later.

Set up a dredging station: flour in one shallow bowl, beaten egg in a second, panko in a third. Lightly dredge each eel strip in flour, shake off excess, dip into egg, then press into panko to coat evenly.

Heat the vegetable oil in a deep skillet or small pot to 350°F (175°C) or until a small piece of bread browns in about 30–40 seconds. Fry breaded eel strips in batches until golden brown and heated through, about 2–3 minutes per batch. Drain on paper towels.

Cut the cucumber into thin matchsticks (about 2–3 inches long). Slice the avocado in half, remove pit, peel and slice thinly lengthwise so slices can fan across the top of the roll.

Combine 1/4 cup soy sauce, 1/4 cup mirin, 2 tablespoons sugar and 1 tablespoon sake (if using) in a small saucepan.

Bring to a gentle boil over medium heat, then reduce to low and simmer until slightly thickened and glossy, about 6–8 minutes. Stir occasionally. Remove from heat and let cool — it will thicken more as it cools.

Place the bamboo mat on a work surface and cover with plastic wrap. Put one nori sheet shiny side down on the mat (you will make two halves; optionally cut nori in half crosswise to make two shorter rolls).

With wet hands, spread a thin, even layer of sushi rice over the nori leaving a 1/2-inch strip at the far edge free of rice. Press gently but firmly so rice adheres.

Optional: Smear a thin line of wasabi across the middle of the rice area (toward you) if you want a touch of heat.

Flip the nori so the rice faces down on the plastic-covered mat (rice against plastic) leaving the nori side up for filling placement.

Place 2–3 fried eel strips lengthwise along the center of the nori. Add a small handful of cucumber matchsticks alongside the eel.

Lift the near edge of the mat and roll firmly but gently away from you, tucking the filling and forming a tight cylinder. Squeeze lightly with the mat to shape the roll. Remove the mat and plastic for the next step.

Place the roll seam-side down on the cutting board. Using a sharp knife moistened with water, slice the roll into 6–8 even pieces (wipe the knife between cuts to keep clean edges).

Line up the pieces in a row (cut side up). Arrange thin avocado slices across the top of the row so that the slices overlap, covering the top of the roll pieces to create the 'caterpillar' appearance. Press gently to adhere. If needed, warm a tablespoon of eel sauce and brush lightly on top to help the avocado stick.

Drizzle or brush eel sauce generously over the avocado-topped roll. Sprinkle a few black sesame seeds if desired and add a small dollop of wasabi and pickled ginger on the side for serving.