What’s the best way to prepare or reheat the unagi (eel) for the roll?

I like to thaw frozen grilled unagi overnight in the fridge, then bake it at 400°F for about 8 minutes. After that, I brush on extra unagi sauce and bake for another 2 minutes and repeat once more extra gloss and flavor. Let it cool slightly before rolling so it’s easier to handle.

How do I roll an uramaki (inside-out) sushi roll without it falling apart?

Don’t overfill your roll, and make sure the bottom edge of the nori is fully covered with rice - this helps it seal and look seamless. Use a bamboo mat wrapped in plastic wrap, and gently but firmly roll while shaping. Even if it looks wonky at first, you can reshape it with the mat after slicing.

Does unagi sauce (eel sauce) contain eel, and can I make it at home?

No - unagi sauce (also called eel sauce) doesn’t actually contain eel! It’s a sweet, savory glaze made from soy sauce, mirin, and sugar. You can easily make it at home by simmering those ingredients together until thickened.

How do I store leftover unagi rolls?

I don’t recommend making sushi ahead of time or storing it — it’s always best fresh. If you do have leftovers, wrap them tightly and refrigerate for no more than a day. Then letting them sit out a few minutes before eating so the rice softens. As a rule, I make just enough for the meal since sushi doesn’t store well. I usually make 2–3 rolls for my husband and me. If I’m only making 2 rolls, I’ll also throw together a quick hand roll ( temaki ) or a simple maki ( hosomaki ) with classic miso soup to make it a more complete meal.

Homemade Unagi Roll (Easy Unagi Maki Sushi)

Name: Homemade Unagi Roll (Easy Unagi Maki Sushi)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Japanese
Ingredients: 2 cups seasoned sushi rice, cooled to room temperature; 2 roasted nori (seaweed) sheets; 1 package grilled unagi (freshwater eel); 1 Persian cucumber, julienned; 1 small avocado, sliced; 1–2 oz radish sprouts (optional); Unagi sauce; Furikake (optional, for garnish); Bamboo sushi mat wrapped in plastic wrap; Soy sauce, wasabi, and pickled ginger (for serving)

Homemade Unagi Roll (Easy Unagi Maki Sushi)

Close-up of unagi roll showing grilled eel, cucumber, and sprouts inside rice and nori

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

Author: Georgie
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 2 rolls 1x
Category: Main
Method: Rolling
Cuisine: Japanese

Ingredients

Scale

2 cups seasoned sushi rice, cooled to room temperature
2 roasted nori (seaweed) sheets
1 package grilled unagi (freshwater eel)
1 Persian cucumber, julienned
1 small avocado, sliced
1–2 oz radish sprouts (optional)
Unagi sauce
Furikake (optional, for garnish)
Bamboo sushi mat wrapped in plastic wrap
Soy sauce, wasabi, and pickled ginger (for serving)

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Instructions

1. Prep the fillings:
Thaw frozen unagi overnight in the fridge, then bake at 400°F for 8 minutes. Brush with unagi sauce, bake 2 more minutes, and repeat if desired. Let cool slightly. While baking, julienne cucumber and slice avocado.

2. Set up your station:
Wrap a bamboo mat in plastic wrap. Wear gloves or keep fingers damp to prevent sticking.

3. Spread rice:
Lay nori on the mat, shiny side down. Spread rice evenly over two-thirds of the sheet.

4. Flip and fill:
Flip nori so rice faces down and bare edge is closest to you. Arrange unagi, cucumber, and sprouts along the bottom third.

5. Roll and shape:
Lift the bottom edge over the filling and roll snugly. Use the mat to shape into a tight log.

6. Slice and garnish:
Top with avocado if desired, sprinkle with furikake, and slice into pieces with a sharp knife, wiping it clean between cuts.

Notes

Refer to the step-by-step photos above for visual guidance at each stage.
Check the Pro Tips section for rolling, slicing, and shaping tricks.
For perfectly seasoned rice, see my [Sushi Rice recipe]
Learn more about ingredients and brands in my [Japanese Pantry Essentials post].
If making multiple rolls, cover finished rolls with a damp towel to keep the rice from drying out before serving.

Find it online: https://www.myeclecticbites.com/unagi-japanese-eel-sushi-roll-dinner/