Eel Sushi Roll
A quick homemade sushi roll filled with savory grilled eel, creamy mayo, and a hint of wasabi, wrapped in nori and seasoned rice.
- Total time
- 20 min
- Servings
- 4
- Calories
- 350
- Protein
- 15g
Ingredients
- 2 cups sushi rice
- 4 sheets nori sheets
- 8 oz grilled eel (unagi)
- 3 tbsp mayonnaise
- 1 tsp wasabi paste
- 1 tbsp sesame seeds
Instructions
- 1
Cook 2 cups sushi rice according to package directions, then let cool until warm but not hot, about 10 minutes.
- 2
Mix 3 tbsp mayonnaise with 1 tsp wasabi paste in a small bowl; set aside.
- 3
Place 1 nori sheet on a bamboo mat, spread 1/2 cup rice evenly over it, leaving a 1 inch strip at the top edge.
- 4
Lay 2 oz eel across the rice, then spread 1 tbsp of the wasabi mayo over the eel.
- 5
Roll tightly from the bottom, moisten the top edge with water to seal, then slice into 6 pieces and sprinkle with 1 tbsp sesame seeds.
Tools you’ll need
- bamboo sushi mat
- sharp knife
- small bowl
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