Perfect Eel Avocado Roll

Are you craving some sushi? Try the Eel Avocado Roll, also known as unagi rolls. It’s a delicious combination of tender BBQ-cooked Eel, fresh cucumber, creamy avocado, and perfectly seasoned rice, all wrapped up in nori.

Making sushi may seem complicated, but it is an enjoyable process! It is a fun experience to spend time in the kitchen with a family doing something new and different. 

Reasons to Love Eel and Avocado Roll

• Balanced taste: The combination of creamy avocado and smoky, sweet-savory Eel perfectly balances the flavors. You’ll want to repeatedly eat this comfortable, delicious dish because of the avocado’s creamy smoothness and the Eel’s delightful richness.
• Good adventure: Making eel cucumber roll at home may be a satisfying and enjoyable cooking experience. From preparing the rice to rolling the sushi, this recipe lets you practice the skill of sushi-making. The elegant unagi style and flavour will impress, whether serving it at a dinner party or having lunch at home. It’s an excellent time to wow your loved ones and show off your kitchen skills.

 Ingredients you will need for making this Eel Sushi

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• Sushi rice: The main ingredient of any sushi roll is sushi rice. I am using one cup of cooked sushi rice. Its sticky texture helps to hold all the filling tightly. These short-grain rice are flavored with rice vinegar, salt, and sugar.
• Unagi: The Japanese term for freshwater eels is unagi. I am using a pre-cooked and vacuum-packed unagi. Unagi has a rich, smoky, tangy, and slightly sweet flavor.
• Avocado: Its rich and creamy texture will add buttery flavor. I am using ripe avocados because ripe avocados are smoother and more easily cut.
• Cucumber: Take one cucumber. Cucumbers will give our unagi sushi roll a fresher flavor.
• Nori sheet: The nori’s slightly salty and umami flavor adds a delicate taste of the sea to our roll. It is used for rolling sushi rolls.
• Black and white sesame seeds: Eel sushi rolls are garnished with black and white sesame seeds.

Tools required

• Bamboo sushi mat
• Sharp knife
• Plastic wrap
• Cutting board
• Measuring cups and spoons

Ingredients for sushi rice

• 1 cup Sushi rice
• 4 Oz. pre-cooked Eel (unagi) packed
• 1 avocado
• 1 cucumber
• 2 Nori sheets
• Black and white sesame seeds

Method for sushi rice

Rinse the short-grain sushi rice until the water runs clear. Pour a cup of water into the pot where you cook the rice and let it sit for 15-20 minutes. Next, simmer it over low heat for 15-20 minutes. Remove from the heat and stir rice vinegar, salt, and sugar gradually. Sushi rice is ready. 

Instructions

1.Prepare the ingredients

 Start by cutting the end of the cucumber. After peeling, thinly slice it and cut it nicely.

Peel off the avocado, remove the seed, and cut it into nicely thin slices. Bake the unagi at 360˚F for 10-15 minutes or per package instructions, then cut it into thin slices.

2.Assemble the rolls

To make the sushi, wet your hands. Shape the rice into a ball and position it in the centre of a half sheet of nori. Start with less rice, as you can add more. Spread the rice evenly across the nori surface. The rice layer should be thin. To prevent the roll from overloading, leave one nori edge free of rice. It makes a difference when rolling. Dust some white and black sesame seeds on top. 

3.Roll the sushi

 Turn the nori over. Place a row of avocado slices down the middle. Insert cucumber. Layer your unagi slices on top.

Utilize a bamboo sushi rolling mat to roll the sushi roll.

4.Cut and serve

Wet your knife with water and cut your sushi. Enjoy it with wasabi or soy sauce. 

Variations

Sushi eel rolls are simple to make and adaptable. You can put tuna, balanced asparagus spears, and pickled beets in eel rolls for more variations. For a burst of spice, try adding spicy mayo. Add delicious mango for a tropical touch and crispy tempura flakes for a crunchy texture.

Tips from experts

• Be sure to roll it tightly so the ingredients remain in the centre when you slice it.
• Always use fresh ingredients. Marinated Eel and ripe avocado are the main ingredients for achieving perfect flavor.
• Cover your bamboo sushi mat with plastic wrap to prevent it from getting greasy and to prevent the rice from sticking. Rolling the sushi this way is also quite simple.  
• Add cucumber, spicy mayo, or sesame seeds to give your rolls more taste and texture.

Storage Options

• Refrigeration: After tightly wrapping it with plastic wrap, refrigerate the eel sushi roll in an airtight container for 24 hours. The plastic wrap will prevent the sushi roll from drying out.
• Reheat: Reheat the unago roll in an oven for 30 seconds and enjoy.Freezing: Sushi rolls shouldn’t usually be frozen because this may significantly change the texture of the rice and avocado. The avocado may get mushy and lose flavor, while the rice may dry and hard.

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