Unagi Sushi Rolls are made with grilled eel and crunchy cucumber, then rolled in nori seaweed and sushi rice! For added flavor, I like to sprinkle it with lovely unagi sauce. This eel sushi is a popular Japanese sushi roll that is also one of my favorites. You’ll learn how to create sushi rice, prepare unagi, and roll sushi in this easy-to-follow tutorial.
FREE Get Yours Today!
3 Secrets to Ease Your Cooking
WHAT IS UNAGI SUSHI?
Unagi Sushi is a type of Maki sushi (rolled sushi) produced by rolling items in seasoned rice and nori seaweed sheets. Unagi, or freshwater eel, is the main component, and it’s noted for its robust, rich, naturally sweet flavor and soft texture. It’s a common element in Japanese cuisine.
I fashioned an inside-out roll for this dish, with the rice on the exterior and the nori on the inside, wrapping the contents.
Alternative Video Recipe: Dragon Sushi Roll Recipe – Japanese Food (delicious)
- Perfectly Crispy Tempura Cheesecake Recipe
- Delectable Caterpillar Roll Recipe (with Avocado Toppings)
- 35 Best and Easy Sunday Dinner Ideas (For Family Recipes To Enjoy)
INGREDIENTS YOU’LL NEED
- Unagi: Grilled BBQ unagi (eel), a cooked fish flavored with teriyaki sauce or unagi sauce, is used in traditional unagi sushi. It can be found in the freezer department of Japanese supermarkets, or you can get canned unagi from Amazon.
- Cucumber or Avocado Slices: You can top your roll with cucumber strips or avocado slices. For added taste, I added some green onions.
- Sushi Rice: For the greatest results, use Japanese short-grain rice.
- Sushi Vinegar: To season the rice and give the dish more taste. If you don’t have sushi vinegar, you can make your own by combining rice vinegar, sugar, and salt.
- Nori Seaweed Sheet: Look for seaweed sheets with a somewhat green tinge and a black color.
- Unagi Sauce: This is optional, but it will elevate your unagi roll to new heights. It can be purchased in a Japanese grocery store or ordered online.
- Sesame Seeds: You can use either black or white sesame seeds, or a mixture of white and black sesame seeds. I recommend toasting them in a frying pan for 5 minutes, which will give your rolls a delicious nutty flavor and scent.
You’ll also need a sushi rolling bamboo mat for easy rolling.
HOW TO MAKE UNAGI EEL SUSHI
COOK SUSHI RICE
- Sushi rice that stays fluffy even after being tightly folded is the foundation of a fantastic sushi roll. Sushi rolls should be made with high-quality short-grain rice. When compared to normal rice, I recommend using less water. The ideal rice-to-water ratio is 1:1. (or use 1.2:1 if you prefer softer rice). Transfer the boiling rice to a large mixing bowl and set aside to cool slightly. Stir in the sushi vinegar while it’s still hot (the mixture of rice vinegar, sugar, and salt).
- Remove the unagi from the packaging and bake for 10-12 minutes at 360°F, or as directed on the package. Cut it into 1/2-inch strips after that.
MAKE THE UNAGI ROLL
For this recipe, the rice is on the outside, covering the nori and fillings.
- For one roll, you’ll need half of a nori sheet. So, using kitchen scissors, split the sheet in half.
- Place a piece of plastic wrap on top of your bamboo mat. Then, with the shining side facing down, arrange the nori sheet on top of the bamboo.
- Spread rice (about 3/4 cup) evenly over nori. Sprinkle sesame seeds on top.
- Then, in the centre of the nori sheet, place unagi slices, cucumber, green onions (or any additional contents).
- Lift the edge of the bamboo mat up and over the filling with your thumbs. Press the rice and filling together by rolling the bamboo mat away from you. Continue to roll until the ends touch.
- Make 8 pieces out of the roll. Drizzle unagi sauce on top of the sushi for a great finishing touch. Serve and enjoy right away.
- To keep the rice from sticking to your hands, dip your hands in Tezu water, a hand dipping liquid mixed with 1/4 cup water and 2 teaspoons rice vinegar.
- To keep your sushi rolls from coming apart, gently squeeze them while you roll them. After you’ve finished, place the bamboo mat on top of the sushi roll and gently crush it again.
Unagi sauce, also known as eel sauce or kabayaki, is a sweet and salty sauce that is commonly drizzled over grilled chicken or fish in Japanese cuisine. You may buy them in Japanese supermarkets or order them online.
Simply combine 1/4 cup mirin, 1/4 cup soy sauce, 2 tablespoons sugar, and 12 tablespoons sake in a saucepan to make homemade unagi sauce. Bring to a boil, then reduce to a low heat for about 10 minutes.
IS UNAGI COOKED IN SUSHI?
Yes, we used cooked unagi in this dish. If you’re using frozen unagi from a package, bake it for 10-12 minutes at 360°F or according to the package instructions. Cut it into 1/2-inch strips after that. You can also utilize unagi that has been canned.
HOW TO SELECT NORI SHEETS?
The best nori sheets are black with a faint green tint. They should all be the same thickness and be free of holes. When folding in half, the fresh ones are crisp and simple to break.
PAIRING WINE WITH UNAGI
Eel pairs well with red, white, and fortified wines.
My favorite wines are those created from the Gewürztraminer grape.
Because eel has a texture comparable to chicken but with a tinge of sweetness. It has a robust flavor that asks for a wine of like strength. Look for wines from higher altitudes that don’t go overboard on sweetness (such as northern Italy).
White wines from Vouvray and Pinot Noir can be excellent, especially if they have a little residual sugar.
Fruity pinot noir wines can also pair well with unagi. Wines from Oregon, California, and New Zealand should be sought after. Beaujolais Crus made from gamay are also worth a look.
Albario wine is also worth mentioning. This Spanish and Portuguese wine pairs well with a variety of seafood. Unagi is a favorite of Dry Oloroso.Print
Frequently Asked Questions
Is eel cooked in eel roll?
What is the composition of Eel Avocado Sushi Roll Sushi? Eel Avocado Sushi Rolls are traditionally constructed with cooked eel (grilled or steamed), avocado, rolled-in nori, and cooked sushi rice.
What is sushi with unagi called?
Unakyu is the name given to the sushi variant of unagi. Despite the fact that the majority of eels come from eel farms, they are not produced in captivity. Instead, they are kidnapped as babies and reared on an eel farm until they are ready to be eaten
What is Unagi sushi roll?
Unagi Sushi is a sort of Maki sushi (rolled sushi) that is produced by wrapping items in nori seaweed sheet and seasoned rice. The main ingredient is unagi, also known as freshwater eel, which has a robust, deep, naturally sweet flavor and a soft texture. It’s a common element in a variety of Japanese recipes.
What’s the difference between unagi and anago?
The Japanese name anago (, or ) means salt-water eels, and it usually refers to ma-anago (Conger myriaster). … In contrast to unagi (freshwater eels), which are traditionally barbecued with a sauce, they are frequently boiled (sushi) or deep-fried (tempura) (kabayaki). Unagi is slightly richer and oilier than anago.
More Unagi recipes to try
HOMEMADE UNAGI SUSHI ROLLS ORIGINAL RECIPE
Unagi sushi (Japanese eel) rolls are tasty, creamy, and sweet, making them an excellent choice for a supper or lunch with family and friends. This is an excellent recipe for cooking sushi at home.
Today I’m going to provide a tasty and well-received Japanese takeaway recipe. My favorite sushi roll is unagi (Japanese eel). Unagi is a sweet, robust, and flavorful fish. It’s known as unagi, which is a Japanese term for freshwater eel. This delectable unagi sauce, which we’ve already developed a recipe for and which you can find here, is what you’ll find on the unagi.
UNAGI (JAPANESE EEL) SUSHI ROLL DINNER
Unagi (Japanese eel) sushi roll is a sweet, robust, and rich supper that everyone will appreciate and enjoy. Make this famous sushi takeout dish at home!
Today I’d like to share a fantastic (good and popular) Japanese takeaway food recipe with you! If you like sushi, I’m sure the Unagi (Japanese eel) roll is one of your favorites. Who doesn’t enjoy the sweet, strong, and deep flavor of unagi?
The Japanese word for freshwater eel is unagi. It’s slathered in this incredible, delectable teriyaki sauce. If you live near an Asian grocery store, you can easily get vacuum packed frozen unagi. My mother bought one for me a while ago, and I decided to prepare it for Sunday dinner.