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Unagi maki rolls with grilled freshwater eel - a detailed recipe.

Ingredients:

• 225 g of sushi rice
• Sushi-su seasoning (see recipe below)
• 1 whole sheet of nori (baked seaweed)
• 30 g of cucumber, thinly sliced
• 15 g of julienned daikon sprouts (kaiware)
• 110 g unagi (grilled freshwater eel)
• 1 pinch of sesame seeds
• 30 g unagi glaze (see recipe below)
• Gari (pickled ginger), to taste
• Wasabi (Japanese horseradish), to taste
• Soy sauce, to taste
• Additional equipment: Makisu (bamboo mat)

Sushi-su seasoning:

• 3 tablespoons of sugar
• 1 tbsp. salt
• 1 tbsp. rice vinegar
• 30 grams of kelp
• Mix all ingredients in a saucepan. Heat until the sugar is completely dissolved. Remove the saucepan from the heat and let the contents cool completely.

Unagi glaze:

• 120 ml sake
• 120 ml mirin sauce (light rice wine)
• 30 g of sugar
• 30 ml of water
• 15 ml soy sauce
• Mix all ingredients.

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

round grain rice, cucumbers, seaweed, nori, rice vinegar, mirin (rice wine), sake, soy sauce, wasabi, sesame

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Preparation:

Step 1
• To prepare sushi rice, rinse the rice thoroughly, drain it, and let it sit in a colander for 30 minutes. When cooking rice in a rice cooker, add at least 1 cup of water for every 1 cup of rice.
  
  Cook for 45 minutes from the start of the program and transfer to a large bowl (preferably plastic or wooden, metal will also work) to cool faster.
  
  Add 30 grams of sushi-su seasoning and mix well with the rice. Let cool. Stir the rice occasionally to ensure it cools evenly. Let this cool for about 20-30 minutes, then begin preparing the rolls.
Step 2
• Place a whole sheet of nori (rough side up) on a bamboo mat. Cover the entire sheet, except for 2 cm at the far end, with rice, pressing it down with wet hands to create an even layer. Sprinkle the rice with sesame seeds from left to right.
  
  Place strips of unagi, cucumber, and daikon sprouts across the long edge of the nori. Fold the nearest edge up, away from you, very carefully tucking the roll under and continuing to roll until you reach the end uncovered by the rice, creating a seam.
Step 3
• Make sure all the ingredients fit tightly while rolling to prevent them from falling apart when cutting. Press the roll firmly with a bamboo mat. You can shape the roll into a slightly flattened oval or make it square.
  
  To serve, cut the roll into 12 pieces. Spoon the unagi glaze onto a plate or serve it separately. Fan the sushi onto the plate and garnish with pickled ginger and wasabi. Serve with soy sauce.
  
  Tips for making sushi: Nori sheets have two sides: one rough and the other smooth and shiny. The rough side holds the rice better, while the smooth side looks better on the outside. Water is also your best friend when making sushi.
  
  When handling rice, keep your hands moist to prevent it from sticking. When cutting sushi rolls, keep your knife moist to ensure it cuts smoothly through the rice.

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