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Unagi Roll

Unagi Roll
  • Unagi-Battera8 ounces sushi rice
  • Sushi Su seasoning, recipe follows
  • 1 full sheet nori (roasted seaweed)
  • 1-ounce cucumber, julienned
  • 1/2-ounce Kaiware (daikon sprouts), juilienne
  • 4 ounces Unagi (broiled fresh water eel)
  • 1 pinch sesame seeds
  • 1 ounce Unagi Glaze, recipe follows
  • Gari (pickled ginger), to taste
  • Wasabi (Japanese horseradish), to taste
  • Soy Sauce, to taste

Place a full sheet of nori (rough side up), on the bamboo rolling mat. Cover the whole sheet except for about 7/8-inch at far end with rice, pressing rice with damp hands into an even layer. Sprinkle sesame seeds on rice from left to right. Place bands of Unagi, cucumber, and kaiware sprouts across leading edge of nori. Roll closest edge to you, up and away from you, very carefully tuck in the roll and continue until you reach the bare end, to seal your roll. Make sure when rolling all ingredients are tightly secured, this will help to keep ingredients intact when cutting. Compress the roll with the bamboo mat. You may shape your roll making it slightly oval or squared off. To serve, slice into 12 even slices. Place Unagi glaze on plate or serve as side dish. Fan out sushi on plate, garnish with pickled ginger and wasabi. Serve with soy sauce.

About The Author

Christopher is an artist, designer, director, photographer & proponent of creative people. Currently working as the Operations Manager for (based out of Chicago), Director of Marketing for multiple companies based out of St. Louis & Los Angeles area and currently an advocate for all things art & technology.

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