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!
The Eel-etric Boogaloo Roll is a Crafty Cookbook original sushi roll. It has BBQ eel (unagi), avocado, and miso cream cheese on the inside, with daikon radish sprouts on top. This roll is a great option for people who don't want to prepare raw fish at home, because BBQ eel is already cooked! If you like unagi this roll is a must-try at home! The "Electric Boogaloo" name for this roll comes from an '80s movie, and is used as a joke to refer to low-quality movie sequels - however, there's nothing low-quality about this roll!
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)
Cream Cheese
- Fluffy whipped cream cheese is a little easier to work with than normal cream cheese, but normal cream cheese also works well!
- I typically shape this into a strip using my hands as I apply it to the roll.
- The amount added is up to your personal preference! I typically use around 2 tablespoon per roll.
Miso Paste (optional)
- Miso paste is the main ingredient in miso soup (it's almost like a soup concentrate), which is made from fermented soybeans. Miso paste has a savory (umami) flavor.
- Mixing a small amount of miso paste into cream cheese gives the cream cheese an interesting savory flavor.
- You can find miso paste at a Japanese grocery store or a well stocked American grocery store. It is usually, though not always, found in the refrigerated section. You can also purchase miso paste online (link).
Avocado Slices
- Slice the avocado into ~¼" thick pieces. You should use about ~⅙th of a medium avocado.
- It's best to use a perfectly ripe avocado if you can. Ripe avocados will be slightly soft when pressed, but not mushy.
- I like to buy my avocados while they're still hard, then transfer them to the fridge once they're perfectly ripe. Avocados ripen much slower in the fridge.
Daikon Sprouts
- Daikon sprouts are the sprouts of a daikon radish plant. They can be substituted for another microgreen, however they do have a distinct radish taste that other microgreens will be missing.
- Daikon sprouts can be found in the fresh produce area of a Japanese grocery store, some other Asian grocery stores may carry them as well, however I have not seen them at a standard American grocery store.
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-ectric Boogaloo Roll
Simple sushi roll - bbq eel (unagi), avocado, and miso cream cheese on the inside, topped with daikon radish sprouts.
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
- ~1.5 tablespoon cream cheese adjust to personal preference
- 1 teaspoon red miso paste optional, can sub other miso paste
- 3 avocado slices (~⅙ of an avocado)
Outside Roll
- 3 tablespoon daikon radish sprouts or sub other microgreen
Instructions
- Optional: make the miso cream cheese. Mix together the cream cheese and miso paste until fully combined.
- 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, avocado, and miso cream cheese) 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 and top each piece with 2-3 daikon sprouts. (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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