Unagi Maki Roll
⏳ Time
1 hour
🥕 Ingredients
11
🍽️ Servings
2
Description
Unagi Maki Roll
Ingredients
- Sushi Rice - 2.8 oz
- Smoked Eel - 1.1 oz
- Cucumbers - 0.4 oz
- Dried Nori Seaweed - ½ piece
- Pickled garlic - to taste
- Soy Sauce - to taste
- Wasabi - to taste
- Lemon - 1 piece
- Rice Vinegar for Sushi - 1 fl oz
- Raw cane sugar - 1.1 oz
- Salt - 0.4 oz
Step by Step guide
Step 1
Rinse the rice thoroughly under cold running water. To cook the rice conveniently, use a pot with a transparent lid. For each cup of rice, use 250 ml of cold water. Cover with the lid and bring to a boil over high heat. Then reduce the heat to the minimum and cook for 12 minutes. Remove from heat and let it sit for 15 minutes. ALL MANIPULATIONS SHOULD BE DONE WITH THE LID ON, NEVER OPEN IT.
Step 2
Slightly warm the vinegar in the microwave, add sugar and salt, and stir.
Step 3
After the rice has rested, transfer it to a wide plate, pouring the prepared mixture of vinegar, salt, and sugar over it in portions. Let it cool slightly, allowing the rice to absorb the vinegar.
Step 4
Take half a sheet of nori and place it on a makisu (bamboo mat) with the shiny side down.
Step 5
Wet your hands with tezu (water + rice vinegar), spread the cooked rice evenly over the nori, leaving a 1 cm edge at the far side without rice. In the middle, spread a small amount of wasabi and place the filling for the roll: smoked eel and fresh cucumber.
Step 6
Lift the edge of the makisu and roll the sushi using the technique for making thin rolls – hosomaki.
Step 7
Cut the roll into 6–8 equal pieces and serve with soy sauce, pickled ginger, wasabi, and lemon.
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