Eel Avocado Roll Recipe

Rinse and cook rice

Place 1.5 cups short-grain rice in a fine-mesh sieve and rinse under cold water, swirling until the water runs almost clear (3–4 minutes). Drain 10–15 minutes. Combine rinsed rice and 1.6 cups water in a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer 15 minutes, then rest covered off heat 10 minutes.

Season rice

While the rice cooks, warm 3 tbs rice vinegar, 1.5 tbs sugar and 0.75 tsp salt in a small saucepan or microwave just until sugar dissolves; do not boil. Transfer hot cooked rice to a large shallow bowl or hangiri if available. Pour vinegar mixture over rice and gently fold with a wooden paddle or spatula to combine and fan to cool to near room temperature (about 10–15 minutes). Cover with a damp towel to keep moist.

Prepare crab filling

Shred or chop 6 oz crab into bite-sized pieces. In a small bowl, mix crab with 1.5 tbs Japanese mayonnaise, 0.5 tsp sushi vinegar or lemon juice, and 0.5 tsp toasted sesame seeds (if using). Taste and adjust seasoning; set aside.

Prepare cucumber and nori

Cut 0.5 cup cucumber into thin matchsticks, removing seeds so the roll doesn't get watery. Have 4 nori sheets ready, shiny side down if applicable.

Spread rice on nori

Place a plastic-wrapped bamboo mat on your work surface. Lay one nori sheet on the mat. Wet your hands in the vinegar water to prevent sticking. Take about 3/4 cup seasoned sushi rice and evenly press it onto the nori leaving a 1-inch (2.5 cm) strip at the far edge free of rice. Press rice gently to an even thickness (about 1/4 inch).

Add fillings

On the rice-covered nori (closer to you), arrange a 3–4 inch line of the crab mixture and a handful of cucumber julienne across the center. Do not overfill; keep a clear margin at the near edge to seal the roll.

Roll

Lift the near edge of the mat and begin to roll away from you, tucking the filling in as you go. Press gently but firmly with the mat to form a tight cylinder and continue rolling until you reach the bare nori margin; moisten the margin with a little water to seal. Repeat to make 3–4 rolls total depending on nori size and rice distribution.

Top with avocado and eel

Place a roll seam-side down on the mat. Fan-slice the avocado half into thin overlapping slices (lengthwise to match roll). Drape the avocado slices over the top of each roll, covering the rice side. Lay thin strips of precooked unagi (6 oz total, warmed briefly if chilled) on top of the avocado. If using more than one roll, divide toppings evenly.

Press and set

Wrap the plastic-covered mat loosely over the roll and press gently to adhere avocado and eel to the rice (do not squeeze hard enough to crush). Let sit 1–2 minutes so toppings settle.

Slice

Using a very sharp knife dipped in the vinegar water and wiped between cuts, slice each roll into 6–8 even pieces. Clean the knife between cuts to keep slices neat.

Sauce and serve

Drizzle 3 tbs unagi sauce over the sliced rolls. Serve with soy sauce, pickled ginger and wasabi on the side. Optionally garnish with a few sesame seeds or microgreens.

Keep a small bowl of the vinegar water nearby to wet your hands and knife between handling rice to prevent sticking. Serve immediately for best texture. Leftover rolls can be tightly wrapped and refrigerated up to 24 hours but are best fresh.