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Eel Avocado Sushi Roll

Eel Avocado Sushi Roll

Make an easy eel avocado sushi roll with tender cooked unagi, creamy avocado, seasoned sushi rice, and nori. A simple homemade sushi recipe with a sweet-savory eel sauce finish.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 Rolls
Course: Sushi
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

For the Sushi Rice
  • 1½ cups Japanese short-grain sushi rice
  • 1⅝ cups water or according to package directions
  • 3 tablespoons rice vinegar
  • 1½ tablespoons granulated sugar
  • ¾ teaspoon fine salt
For the Sushi Roll
  • 4 half-sheets nori
  • 6 ounces cooked unagi kabayaki
  • 1 ripe but firm avocado
  • 1 –2 tablespoons toasted sesame seeds
  • Water for wetting hands and knife
For Serving
  • Unagi sauce
  • Soy sauce
  • Pickled ginger
  • Wasabi

Equipment

  • Bamboo sushi mat
  • Plastic wrap
  • Sharp chef's knife
  • Cutting board
  • Rice paddle
  • Small bowl of water

Method
 

  1. Prepare the sushi rice: Rinse the sushi rice, cook according to the package directions, then gently mix in rice vinegar, sugar, and salt while the rice is warm. Cool to room temperature.
  2. Warm the unagi: Heat the cooked unagi kabayaki according to the package directions. Let it cool slightly, then cut it into thin strips.
  3. Slice the avocado: Cut the avocado in half, remove the pit, peel it, and slice the flesh into thin, even strips.
  4. Prepare the sushi mat: Cover the bamboo mat with plastic wrap if making an inside-out eel avocado sushi roll.
  5. Spread the rice: Place half a sheet of nori on the mat and spread a thin, even layer of seasoned sushi rice across it.
  6. Add sesame seeds: Sprinkle toasted sesame seeds lightly over the rice if desired.
  7. Add the filling: Place the cooked unagi and avocado in a neat line across the center of the nori.
  8. Roll the sushi: Lift the edge of the mat and fold the rice and nori over the filling. Roll forward with firm but gentle pressure.
  9. Shape the roll: Give the finished eel avocado roll a gentle squeeze through the mat to create an even cylinder.
  10. Slice the sushi: Lightly wet a sharp knife and cut the roll into 6–8 pieces. Wipe the blade between cuts for cleaner slices.
  11. Finish the roll: Drizzle a small amount of unagi sauce over the sliced sushi and add sesame seeds if desired.
  12. Serve: Serve the unagi avocado roll immediately with soy sauce, pickled ginger, and wasabi.

Notes

  • Use cooked unagi kabayaki: This recipe is designed around prepared, cooked eel.
  • Keep the rice layer thin: Too much rice can make the roll bulky.
  • Don't overfill: Moderate amounts of eel and avocado make the roll easier to close.
  • Use firm-ripe avocado: It should be creamy but still hold its shape when sliced.
  • Keep the knife sharp: A clean, slightly wet blade helps produce neat sushi pieces.