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Unagi Avocado Roll

Unagi Avocado Roll

This unagi avocado roll combines tender grilled eel, creamy avocado, seasoned sushi rice, nori, toasted sesame seeds, and sweet unagi sauce for an easy homemade sushi roll with rich, savory-sweet flavor.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 1 Rolls
Course: Appetizer, Lunch
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup cooked and seasoned sushi rice
  • ½ sheet roasted nori
  • ½ grilled prepared unagi fillet
  • ½ ripe but firm avocado
  • 1 tablespoon toasted white sesame seeds
  • 1 –2 tablespoons unagi sauce
  • Water for wetting hands and knife

Equipment

  • Bamboo sushi mat – for rolling and shaping the sushi.
  • Plastic wrap – keeps the sticky rice from attaching to the mat.
  • Sharp chef's knife – for clean sushi slices.
  • Cutting board – for preparing the eel and avocado.
  • Small bowl – for water to wet your hands and knife.

Method
 

  1. Prepare the sushi rice: Cook and season the sushi rice, then let it cool until it is comfortable to handle.
  2. Warm the unagi: Gently heat the prepared eel according to the package directions, then cut it into long strips.
  3. Slice the avocado: Cut the avocado into thin, even strips that are easy to place inside the roll.
  4. Prepare the sushi mat: Cover the bamboo mat with plastic wrap and place half a sheet of nori on top.
  5. Spread the rice: Wet your hands and spread a thin, even layer of seasoned sushi rice over the nori.
  6. Add sesame seeds: Sprinkle the toasted sesame seeds evenly over the rice.
  7. Flip the nori: Carefully turn the rice-covered nori over so the rice faces the mat and the nori faces upward.
  8. Add the filling: Place the grilled unagi and avocado strips across the center of the nori.
  9. Roll the sushi: Lift the mat and roll forward with gentle, even pressure, keeping the filling together as you close the roll.
  10. Shape the roll: Gently press the finished roll through the mat to create a compact cylinder without crushing the avocado.
  11. Slice the roll: Wet a sharp knife and cut the unagi avocado roll into 8 pieces, wiping the blade between cuts.
  12. Finish and serve: Drizzle lightly with unagi sauce and serve immediately.

Notes

For the cleanest unagi avocado roll, use firm-ripe avocado, keep the rice layer thin, and avoid overfilling the center. A sharp, slightly damp knife will help create neat sushi pieces without pulling the rice apart.

Serving Suggestion

Serve with extra unagi sauce, pickled ginger, wasabi, edamame, or miso soup for a simple sushi-style meal.