Homemade Unagi Roll (Easy Unagi Maki Sushi)

Homemade unagi roll made with grilled eel, sushi rice, and nori. An easy, beginner-friendly unagi maki sushi recipe.

Unagi roll is a popular Japanese sushi roll made with grilled eel, seasoned sushi rice, and nori. This homemade unagi roll recipe focuses on an inside-out style roll with rice on the outside, highlighting the eel’s sweet, smoky flavor and its beautiful, restaurant-style presentation in a way that’s approachable for home cooks.

Jump to:

• Ingredients for Unagi Roll
• Step-by-Step How to Make It
• Customization & Variations
• Pro Tips for Success
• Questions about Unagi Roll (Unagi Maki)
• Homemade Unagi Roll (Easy Unagi Maki Sushi)

Ingredients for Unagi Roll

• Seasoned sushi rice, cooled to room temperature
• Roasted nori (seaweed) sheets
• Grilled unagi (freshwater eel) — I buy the frozen kind from the Asian market, usually found in the frozen seafood section. I thaw it overnight in the fridge and bake it with a little extra unagi sauce before using.
• Cucumber, julienned
• Avocado, thinly sliced
• Radish sprouts (optional)
• Unagi sauce — store-bought (I love the Kikkoman brand)
• Furikake (optional, for garnish)
• Bamboo sushi mat wrapped in plastic wrap, for rolling

Step-by-Step How to Make It

For a traditional unagi roll (maki), skip this step and keep the nori on the outside.

1. Prep the fillings (warm the unagi)
   I use frozen grilled unagi. Thaw it overnight in the fridge. Bake it according to the package instructions. But I like to bake mine at 400°F for 8 minutes, then brush on extra unagi sauce and bake for 2 more minutes. I repeat this one more time for extra flavor and shine. Let it cool slightly so it’s easy to handle. While the unagi is baking, prepare the cucumber and slice the avocado.
2. Prepare your rolling station
   Place your bamboo sushi mat on the counter and wrap it in plastic wrap to keep it clean and prevent sticking. I like using disposable plastic gloves. But you can also just wet your fingers with water to keep the rice from sticking as you work.
3. Lay the nori and rice
   Place a sheet of nori on the mat. Gently spread an even layer of seasoned sushi rice over about two-thirds of the nori.
4. Flip it over
   Carefully flip the nori so the rice side is down on the plastic wrap. This is what makes it an uramaki — with the rice on the outside! Make sure the bare strip of nori is closest to you; that’s where the fillings will go.
5. Add the fillings
   Along the bottom third of the nori (the side closest to you), lay a few strips of warm unagi, some julienned cucumber, and a few radish sprouts if you’re using them.
6. Roll it up
   Using your thumbs and index fingers, lift the bottom edge of the nori and fold it over the filling, keeping it snug but not too tight. Once the nori covers the filling, pick up the roll and place it at the bottom of the mat, then continue rolling and shaping with the sushi mat until you have a neat log.
7. Slice and garnish
   Sprinkle with furikake if you like. If you want to make a “green dragon roll,” this is where you’d lay the thinly sliced avocado on top of the roll before slicing. With a very sharp knife (wiping it clean between cuts), slice the roll into bite-sized pieces.

Customization & Variations

One of the best things about making sushi at home is how easy it is to customize! Once you feel confident with the basic technique, here are a few ways you can change up your unagi uramaki:

Filling Customization:

• Blanched asparagus
• Thinly sliced carrot or red bell pepper
• Shrimp tempura or crab meat
• Your favorite fish

Decoration Ideas: Drizzle with spicy mayo or extra unagi sauce, and sprinkle sesame seeds or furikake for a flavorful, fancy finish.

Pro Tips for Success

• Keep your hands clean:
  Use a small bowl of water or wear disposable plastic gloves to keep rice from sticking to your fingers.
• Spreading the rice: 
  When spreading rice on the nori, make sure to cover the bottom edge of the nori really well. If that area isn’t covered, you’ll see the seam when you roll it up. But covering it completely makes the roll look seamless.
• Use the right amount of rice:
  I find about 1 cup of seasoned sushi rice gives the perfect rice-to-filling ratio for one roll.
• Rolling: 
  Don’t feel discouraged if your first roll looks a little wonky - that’s normal! You can always reshape it with the sushi mat after rolling.
• Slicing the roll: 
  Use a sharp knife and a gentle sawing motion instead of pressing down, which can squeeze out the fillings. Wipe your knife with a damp paper towel between cuts for clean slices. If the roll loses its shape after cutting, don’t worry! Simply, place the mat over the pieces and gently shape them again, just like sushi chefs do at restaurants.
• Practice makes perfect: 
  Uramaki can feel tricky at first, but each roll you make will get easier and prettier!

Questions about Unagi Roll (Unagi Maki)

Making unagi roll at home might feel intimidating at first, but once you try it, you’ll see how approachable and rewarding it can be. If you’re new to sushi, start by reviewing how to make sushi rice so your rolls hold together beautifully. Then round out the meal with a simple bowl of miso soup for a classic sushi-night pairing. From there, this unagi roll is a great next step before moving on to other favorites like spicy tuna hand rolls or a simple maki sushi roll. With a little practice, you’ll be surprised how often you skip the sushi restaurant and roll your own at home.

Print