Eel Cucumber Roll
Simple sushi roll - bbq eel (unagi) and cucumber strips. Great for beginners!
Ingredients
- 1 full size sheet of nori cut smaller if desired
- ~¾ cup prepared, seasoned sushi rice
- eel sauce optional, for serving
Inside Roll
- 0.1 - 0.2 lbs prepared BBQ eel (unagi) see ingredient notes for details
- 2-4 cucumber strips
Instructions
- Cover the sheet of nori in a thin even layer of rice, filling all the way out to the edges. (click for guide)
- Flip the sheet of nori over so the rice is face down on a bamboo rolling mat that is wrapped in plastic. (click for guide)
- Arrange the fillings (BBQ eel and cucumber) in even lines, 1 inch from the edge along the longer side of the nori sheet. (click for guide)
- Carefully and tightly roll up the roll. (click for guide)
- Place the plastic-wrapped rolling mat over the top of the roll and press the roll into a consistent shape. (click for guide)
- Place the roll on a cutting board and grab your sharpest knife. Run the knife under water for a second, then shake off any excess. Cut the roll into 8 equal pieces using a gentile sawing motion with the knife, running the knife under the water between every 2-3 cuts to prevent sticking. (click for guide)
- Plate the roll on your serving dish, optionally drizzle with extra eel sauce or serve with eel sauce on the side. (click for guide)
Notes
If this is your first time making sushi be sure to check out the Sushi Beginner's Guide before getting started!
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