Eel Avocado Roll Recipe: A Delectable Sushi Delight-2025
Craft the ultimate Eel Avocado Roll with savory unagi, creamy avocado, and crisp cucumber. An easy sushi recipe for sushi fans!
Ingredients
Main Ingredients
- Cooked Eel (Unagi): 40g(2-3 pieces), available at most Asian grocery stores or specialty markets.
- Cucumber: 1/4 medium-sized, julienned.
- avocado:1 ripe avocado
- Sushi Rice: 1/2 cup, cooked and seasoned with rice vinegar, sugar, and salt.
- Nori Sheets: 1 full size sheets, of roasted seaweed for rolling.
Optional Toppings
- Unagi Sauce: 1/2 tablespoon, for a rich, sweet glaze.
- Sesame Seeds: 1 tablespoon, lightly toasted black and white for garnish.
Other Essentials:
- Nori sheets (seaweed)
- Bamboo sushi rolling mat
- Sharp knife
Instructions
Prepare the Filling
- Slice the cucumber into thin julienne strips. Peel the avocado and cut it into thin slices.
- Cut the unagi fillet in half of, then slice it into ½-inch wide pieces.
Assemble the Roll
- Place a half of sheet of nori at the bamboo sushi rolling mat.
- Wet your arms and take a ball of sushi rice. Spread a skinny layer of rice calmly over the nori, leaving one side freed from rice for sealing.
- Sprinkle black and white sesame seeds over the rice.
- Flip the nori sheet so the rice side faces down. In the center of the nori, area a line of avocado slices, cucumber strips, and unagi portions.
Roll and slice the Sushi
- Using the bamboo mat, roll the sushi tightly, beginning from the brink with the filling. Apply mild stress to shape a roll.
- Wet a pointy knife and slice the roll into chunk-sized portions. Wipe the knife clean between cuts to make certain easy edges.
Notes
This Eel Avocado Roll recipe is a simple yet scrumptious way to enjoy selfmade sushi. With the wealthy taste of unagi, the creaminess of avocado, and the refreshing crunch of cucumber, this roll is a perfect concord of textures and tastes. By following these easy steps, you’ll have a restaurant-quality dish prepared to impress your loved ones.