Snake in the Grass Roll
Specialty sushi roll - bbq eel (unagi) and cucumber on the inside, topped with yellowtail and black tobiko.
Ingredients
- 1 full size sheet of nori cut smaller if desired
- ~¾ cup prepared, seasoned sushi rice
Inside Roll
- 0.1 - 0.2 lbs prepared BBQ eel (unagi) see ingredient notes for details
- 2-4 cucumber strips
Outside Roll
- 0.1 - 0.2 lbs thinly sliced yellowtail raw, sushi quality
- 2 tablespoon black tobiko or sub normal tobiko
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)
- Drape the yellowtail slices over the top of the roll, adjust the angle so the yellowtail spans the entire length of 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 and top each piece with black tobiko. (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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