Eel Recipe

Rinse and cook

Rinse the 2 cups of short-grain sushi rice under cold water until the rinse water runs nearly clear (about 3–4 rinses) to remove excess starch. Drain. Combine the rinsed rice and 2.2 cups water in a rice cooker or heavy saucepan. If using a saucepan, bring to a boil, reduce to low, cover, and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

Season the rice

Meanwhile, warm 3 tablespoons rice vinegar, 1.5 teaspoons sugar, and 1/2 teaspoon fine salt in a small saucepan or microwave just until sugar dissolves. Transfer cooked rice to a shallow bowl or wooden hangiri if available. Gently fold the vinegar mixture into the rice with a rice paddle or spatula using cutting and fanning motions to cool the rice to room temperature. Do not mash; make gentle, even folds. Cover with a damp towel while you prepare fillings.

Prepare cucumber

Peel the English cucumber if desired, slice lengthwise into long thin strips about 1/8–1/4 inch wide. If the cucumber seeds are watery, scrape them out with the tip of a spoon before slicing. You should have enough to make 4 rolls (about 1/2 cup total). Pat dry on paper towel.

Prepare cream cheese

Cut the 4 ounces of cold cream cheese into long thin batons roughly the same length as your nori sheets and about 1/4 inch x 1/4 inch in cross-section. Cold cream cheese cuts cleaner; if too firm to cut, let sit 5–10 minutes but not fully soften.

Heat the eel

If using ready-to-eat grilled unagi, warm the 8 oz in a 350°F (175°C) oven for 6–8 minutes, or microwave briefly (30–45 seconds) just to take chill off. Brush 2 tablespoons of eel sauce over the eel to glaze it while warming. If the eel is whole, cut into 4 long strips about the width of a finger.

Set up

Place a bamboo rolling mat on a clean surface and optionally cover it with plastic wrap for easier cleaning and to keep rice from sticking. Put one sheet of nori shiny-side down on the mat.

Spread rice

Wet your hands with a vinegar-water mixture (1 tablespoon rice vinegar + 3 tablespoons water) to prevent sticking. Take about 3/4 cup seasoned sushi rice and spread it evenly over the nori, leaving a 1-inch strip of nori uncovered at the far edge. The rice layer should be about 1/4 inch thick.

Add fillings

About 1 inch from the near edge of the nori (closest to you), place one warm eel strip, one cream cheese baton, and 2–3 cucumber strips in a line across the rice. Drizzle 1/2 tablespoon eel sauce over the eel for extra flavor.

Roll

Use the mat to lift the near edge of the nori and rice and roll it away from you, tucking the fillings inside and applying gentle, even pressure to form a tight cylinder. Roll until the exposed nori edge seals the roll. Repeat with remaining nori, rice, eel, cream cheese, and cucumber to make 4 rolls total.

Finish and slice

Lightly brush the outside of each roll with remaining eel sauce (about 1 tablespoon total across rolls). Using a very sharp knife moistened with water, slice each roll into 6–8 pieces (wet the knife between cuts to prevent sticking). Arrange pieces on a plate, sprinkle with 1 teaspoon toasted sesame seeds, and garnish with pickled ginger.

Serve immediately with soy sauce on the side for dipping. Leftover rolls keep covered in the refrigerator for up to 24 hours but are best fresh.