If you're new to making sushi, please see the Sushi Beginner's Guide before getting started! This includes guides to all the basics, FAQ, and how to source ingredients. This site focuses on Americanized/Westernized sushi, check out the Types of Sushi page to learn more!
Eel Cucumber Rolls are a common sushi roll that can be found at most sushi restaurants in the US. These are one of my favorite simple sushi rolls, and they're super easy to prepare at home! This roll is a great option for people who don't want to prepare raw fish at home, because BBQ eel is already cooked! Check out the ingredient section below to read more about how simple it is to prepare BBQ eel at home!
Ingredients & Substitutions
Don't forget to check out the guides on Buying Fish For Sushi and Buying Other Ingredients for Sushi if you're not sure where to find what you need! I include online product links for reference, but it's typically much cheaper to purchase these items locally, so check out your local options!
BBQ Eel (Unagi)
- Japanese barbecue eel (unagi) is freshwater eel that has been grilled in eel sauce (also called unagi sauce) which is a thick, sweet and savory sauce.
- The eel is fully cooked, making it a great choice for anyone who is hesitant to use raw fish.
- Unagi can be prepared from scratch, however the easiest option is to purchase prepared frozen unagi from a Japanese grocery store or online. It will come cooked and coated in sauce, just warm it up in the oven following the directions on the package. Allow the unagi to cool after baking before handling and using in rolls. At this time I don't have a guide to preparing unagi from scratch.
- If you can't find unagi locally, there are some great options online! I recommend the unagi from Catalina Offshore Products, and you can use the code CRAFTY to save 10% on your order! (link)
Cucumber Strips
- Check out my guide to slicing cucumber for sushi if you haven't done this before. This method removes the center portion, leaving only the crunchy outside.
- The variety of cucumber used doesn't make too big of a difference, but I typically use "Hot House" cucumbers.
- The cucumber adds a nice crunch to the roll, so I don't recommend substituting or omitting it in recipes that don't contain other crunchy ingredients.
Sushi rice
- Sushi rice is prepared, medium grain rice that is seasoned with rice vinegar, sugar, and salt. The seasoning added to the rice is what give it the distinctive taste and sticky texture.
- If possible, I strongly recommend picking up the proper kind of rice rather than using whatever rice you have on hand. Other varieties of rice (jasmine, basmati, etc.) will not turn out the same.
- Follow my recipe for Simple Sushi Rice before you begin making your sushi. You can find more information there on locating the proper ingredients.
Nori
- Nori is the seaweed wrapping used to hold together sushi rolls. After opening, store leftover nori sheets in an airtight bag at room temp with all the air pressed out to maintain freshness.
- Packages of nori vary a lot in quantity and price. I've tried out a variety of brands at different price points and have been happy with all of them. I don't think you need to splurge on the more expensive brands.
- A Japanese grocery store will have the widest selection of nori. You may be able to find nori in the "Asian foods" section of a large American grocery store, but you can also find nori online if needed.
- Nori comes in a variety of sizes, so make sure you pick up full sheets (approximately 8"x7"). These sheets can be cut down smaller when making rolls (if desired). You can read more about this in the How to Make Sushi Rolls post.
Eel Cucumber Roll
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
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Send me pictures of your creations -- it'll make my day! Message @CraftyCookbook on Instagram or tag me in a post! Please note, tagged posts are only visible to me if your account is public. Did you make any interesting changes or substitutions for this recipe? Tell me about them in the comment section below!
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