Print

Unagi (Japanese eel) Sushi Roll Dinner

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Sweet, bold, and rich Unagi (Japanese eel) sushi roll is a perfect dinner everyone will love and enjoy. Great popular sushi takeout dish to make at home!

Ingredients

Scale

For Sushi Rice

  • 1.5 tablespoons sugar
  • 1 teaspoon salt
  • 1.5 tablespoons apple cider vinegar
  • 1.5 tablespoons rice vinegar
  • 3 cups cooked short-grain rice (You can use white or brown)

For Unagi Roll

  • 4 seaweed/nori sheets
  • 1 cooked unagi (see note)
  • 1 English cucumber, cut into thin match sticks
  • 1/2 avocado, cut into strips
  • 1/2 red bell pepper, cut into thin strips
  • Wasabi and soy sauce for serving
  •  

Instructions

    1. Cook unagi according to the package. I like to cook mine in the toaster oven and broil it at the end for a couple of minutes. Broiling caramelizes the sauce and yields a better texture for the unagi. 
    2. While you are cooking unagi, prepare your sushi rice. In a small bowl, mix together sugar, salt, and vinegar until sugar and salt dissolve completely. Use half of this mixture over cooked rice and mix. Taste the rice and adjust the seasoning to your liking. Let the rice cool to room temperature. Make sure to cover your rice with a kitchen towel so the rice won't dry up. 
    3. Once the unagi is cooked, cut into strips length-wise. Set them aside.
    4. Prepare the vegetable. Cut the cucumber and red bell pepper into thin match sticks and cut the avocado into thick strips. Set them aside. 
    5. Assemble unagi roll. On a piece of nori/seaweed paper, evenly spread 1/4 of the seasoned sushi rice. If the sushi rice is sticking to your hand, wet your hand with water and use your fingertips to spread the rice. Place the cooked unagi, cucumber, red bell pepper, and avocado on top of the rice. Grab the bottom of the seaweed paper and place it over so it covers the fillings. Carefully roll the roll and give it a gentle squeeze. 
    6. Once you are done rolling the roll, place the roll on the dish, seam side down. Repeat until all rolls are assembled. 
    7. When ready to serve the roll, wet your knife with water and slice the roll in sawing motion. Wetting your knife prevents sushi rice to stick to the knife. You can serve the rolls with wasabi and soy sauce. 

 

Notes

  • You can buy the frozen vacuumed seasoned unagi at an Asian grocery store. They are usually in the freezer section of the store. 
  • Broiling unagi yield better texture and flavor. 
  • When seasoning your rice, use half of the seasoning mixture first and adjust to your liking. You maybe not use all the seasoning. 
  • Wetting your knife with water before slicing the roll prevents rice to stick to the knife.