Unagi Roll (Broiled fresh water Eel)

Name: Unagi Roll (Broiled fresh water Eel)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 28 grams cucumber, julienned; 28 grams 1- ounce sea kelp; 113 grams mirin; 1 sheet full sheet nori (roasted seaweed); 237 milliliters rice vinegar; 113 grams sake; 1 Tbsp salt; 1 pinch sesame seeds; 14 grams soy sauce; 2 servings Soy Sauce, to taste; 28 grams sugar; 3 Tbsps sugar; 227 grams sushi rice; 2 servings Wasabi (Japanese horseradish), to taste; 28 grams water; 2 servings Gari (pickled ginger), to taste; 14 grams Kaiware (daikon sprouts), juilienne; 113 grams Unagi (broiled fresh water eel)

Unagi Roll (Broiled fresh water Eel)

Unagi Roll (Broiled fresh water Eel) requires around 45 minutes from start to finish. This beverage has 755 calories, 11g of protein, and 1g of fat per serving. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 2. A mixture of wasabi, sesame seeds, sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free, fodmap friendly, and vegan diet. If you like this recipe, you might also like recipes such as Lemon Water With Fresh Mint, Coconut Water & Fresh Blackberry Gelatin, and Charlotte's Half-frozen Fresh-minted Lemon Water.

Instructions

Special equipment: Makisu (bamboo rolling mat)

To cook the sushi rice - wash rice well, drain and let stand for 30 minutes in colander. When cooking rice, for 1 cup of rice add just a little less than 1 cup water in a rice cooker. 45 minutes after rice has been started, remove into a big mixing bowl (plastic or wood is best, metal is also OK) to speed the cooling process.

Ingredients you will need

Rice

Water

Equipment you will use

Mixing Bowl

Rice Cooker

Colander

Add 1-ounce of sushi su seasoning and mix well into rice.

Ingredients you will need

Seasoning

Rice

Let stand to cool. Periodically turn your rice to cool evenly. Do this for about 20 to 30 minutes, then cover.

Ingredients you will need

Rice

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.

Ingredients you will need

Nori

Rice

Sprinkle sesame seeds on rice from left to right.

Ingredients you will need

Sesame Seeds

Rice

Place bands of Unagi, cucumber, and kaiware sprouts across leading edge of nori.

Ingredients you will need

Cucumber

Sprouts

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.

Ingredients you will need

Roll

Place Unagi glaze on plate or serve as side dish. Fan out sushi on plate, garnish with pickled ginger and wasabi.

Ingredients you will need

Pickled Ginger

Wasabi

Glaze

Serve with soy sauce.

Ingredients you will need

Soy Sauce

Sushi hints: Nori has 2 sides, 1 rough and 1 smooth and shiny. The rough side holds the rice better and the smooth side is more presentable on the outside. Also, water is your best friend when making sushi. Keep you hands wet when handling rice so the rice will not stick to your hands. This is important when slicing or cutting sushi rolls, keep your knife wet at all times so the knife can glide through the rice.

Ingredients you will need

Roll

Water

Nori

Rice

Equipment you will use

Knife