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 Snake in the Grass Roll is a Crafty Cookbook original sushi roll. It has BBQ Eel (unagi) and cucumber on the inside, topped with yellowtail (hamachi) and black tobiko. This roll is savory without being overly flavored, allowing the flavors of the hamachi to shine through. You can mix this up by substituting another fish such as maguro (bluefin) tuna or salmon for the yellowtail. A "snake in the grass" is a phrase used to refer to a person who is deceitful or sneaky.
You can control how much yellowtail you want to use on top of this roll, check out the How to Top Sushi Rolls guide to read more on that!
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!
Yellowtail (Hamachi)
- Yellowtail, called Hamachi in Japanese, is a common sushi fish typically regarded as being very high quality.
- Make sure you're using yellowtail that is safe to eat raw (more info)
- Try substituting other fish such as salmon, tuna, or red snapper
- Check out How to Slice Fish for Sushi if needed to read about how to properly slice fish for sushi
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.
Black Tobiko
- Tobiko is the name for flying fish roe, which are very small fish roe (eggs) that are naturally red/orange in color. They are about half the size of a sesame seed.
- You can find tobiko at a Japanese grocery store or online from a specialty fish market (more info here).
- Tobiko is naturally a red/orange color, however other varieties exist that are flavored and tinted different colors. The most common varieties are green (wasabi), yellow (yuzu/citrus), and black (squid ink). Any of these would be fine to substitute in this recipe!
- Masago is a similar fish roe that comes from the capelin fish, it is slightly smaller than tobiko but serves a very similar purpose. Masago is typically cheaper than tobiko and generally slightly lower quality. If given a choice I prefer tobiko, however masago can be a great substitute.
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.
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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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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