Eel Avocado 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 clear (about 3–4 minutes). Drain 10–15 minutes. Combine rinsed rice and 1.8 cups water in a rice cooker or heavy saucepan. If using a saucepan, bring to a boil over medium-high heat, cover, reduce to low and simmer 12–14 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice cooks, warm 3 tbs rice vinegar, 1.5 tbs sugar, and 1 tsp salt in a small saucepan or microwave just until sugar dissolves. Transfer cooked rice to a large wooden or nonreactive bowl. Gently fold the vinegar mixture into rice with a wooden paddle or spatula using slicing motions to avoid crushing grains. Fan the rice or let it cool to room temperature (about 15 minutes). Keep covered with a damp cloth until ready to use.

If using pre-cooked packaged unagi, warm it under a broiler or in a 350°F (175°C) oven on a foil-lined tray for 3–5 minutes until heated and slightly caramelized. Brush both sides lightly with 2 tbs unagi sauce while warming. If using plain cooked eel, brush with 2–3 tbs unagi/teriyaki sauce and warm gently in a skillet with 1/2 tsp sesame oil for 2–3 minutes until glazed. Once heated, cut eel into 1/2-inch strips suitable for rolling or topping (about 8 oz yields 8–10 strips). Reserve remaining 2 tbs sauce for serving/drizzling.

Prepare fillings: halve and pit the avocado. Slice each half into 6 lengthwise slices about 1/4" thick. Cut 1/2 cup cucumber into thin matchsticks or long thin strips. Lightly toast 2 nori sheets over a low flame or in a dry skillet for 2–3 seconds per side if you prefer extra crispness.

Assemble rolls (maki) or hand rolls (temaki) — choose style: - For a maki roll: Place a bamboo mat on a work surface and cover with plastic wrap. Lay 1 nori sheet shiny side down. With wet hands, spread about 3/4 cup seasoned rice evenly over the nori, leaving a 1" strip at the far edge. Arrange 3–4 avocado slices, 3–4 cucumber matchsticks, and 3–4 eel strips across the rice about 1" from the near edge. Drizzle a little reserved unagi sauce over the eel. Using the mat, roll tightly away from you, pressing gently to form a firm cylinder. Seal the edge with a little water. Repeat with remaining ingredients. - For a nigiri-style topping: Wet your hands and form 8 small oblong rice mounds (about 2 tbs rice each). Brush each rice mound with a little unagi sauce, top with an eel strip, and press gently to adhere. Add a thin avocado slice on top or alongside.

Slice and finish: Using a sharp, wet knife, slice each maki roll into 6–8 pieces, wiping the knife between cuts to keep clean edges. Arrange on a platter. Drizzle any remaining unagi sauce over the pieces. Sprinkle toasted sesame seeds and thinly sliced scallions over the rolls. Serve with soy sauce, pickled ginger, and wasabi on the side.

Plate the eel avocado pieces, garnish with pickled ginger and a small bowl of soy sauce. Recommend 2–3 pieces per person as an appetizer or 6–8 pieces as a main course. Leftover rice should be refrigerated within 2 hours; leftover unagi keeps best refrigerated and consumed within 2 days.