How to Make a Eel Roll with Cream Cheese and Cucumber Sushi Roll

Making Sushi: Eel Roll with Cream Cheese and Cucumber Sushi Roll

Fresh Unagi Eel Roll with Cream Cheese, Cucumber, and Savory Eel Sauce.  I love American sushi rolls so much that I taught myself to prepare it in your own home, and believe that you can study this easy technique as well with some practice. It’s so simple, and thus delicious that I trust you will need to skip your particular date at the sushi bar and stay in for the evening to create these flavor infused Eel Roll with Cream Cheese, Cucumber, and Savory Eel Sauce. This really is one of my absolute favorite recipes, particularly due to the flavor profile attained by reheating the broiled eel within the toaster oven. You will find that there is a smoky, barbecue flavor and succulent texture that’s quite unique. Pair this with some cream cheese, some crunchy cucumber, and savory sesame seeds which is one brilliant palette pleaser. People either like it or they hate it,  I love it!

Required Tools:

  • 1 One gallon size freezer bag

    Unagi Eel for Sushi Rolls

    Unagi Eel for Sushi Rolls

  • Sushi Rolling Mat
  • 1 Bit of tin foil (to cook the Unagi Eel on)
  • Toaster or regular oven (heated to 300* F)

Ingredients:

  • 1 Full Sheet of Nori Seaweed (cut into halves)
  • 1 cup of prepared sushi rice
  • 1/8th of the block of cream cheese (taken lengthwise in the block)
  • 2 Cucumber slices (julienned; ¼ thick in width, and the length of your Nori Seaweed piece)
  • 4-6 oz of Unagi (Eel), cooked, cut into ½” strips the length of the Nori seaweed

Topping: Toasted sesame seeds, Eel sauce

Making Sushi: Eel Roll Sushi Roll

To Prepare the Unagi Eel:Preheat your toaster to 300* F. Place the Unagi eel on the tin foil, and also the tin foil within the toaster on the toaster tray. Remove after 5-6 minutes. Ensure that the Unagi has heated completely through. Cut into ½ inch thick strips about the entire piece of Nori seaweed that you’re using. It will need to cool slightly before being place into the roll so as not to melt the cream cheese.

Presentation Tip: I love to present this dish on a little square black plate; this presentation adds a stunningly perfect atmosphere to these American sushi rolls.

Eel Sushi Roll

Eel Sushi Roll

Directions for Eel Roll with Cream Cheese and Cucumber:

Place your sushi mat within the gallon sized freezer bag. This prevents the rice from sticking to your mat, and makes it much simpler to roll up the sushi. Lay the freezer bag covered sushi mat on the table in front of you. Lay the ½ bit of Nori Seaweed onto the mat. With wet hands spread a handful of sushi rice outrageous of the Nori seaweed, ensuring to get rice to the end from the Nori. Press the rice gently but firmly into the Nori seaweed until it is just compacted together. Add the strip of smoky Unagi first. Next slide the strip of cream cheese snug against the Unagi to achieve the smoky creamy palette combination. To include the a crunch in the Unagi sushi roll with a couple slices of cucumber.

Time to Roll:

Grabbing the part of the sushi mat closest to you, roll it over the top from the sushi filling to compact it into one solid eel roll, press it down, and quickly reroll, ensuring both ends of the seaweed (that nearest you and furthest from you) are touching so that they seal together. Roll the seaweed outrageous from the filling, just touching sleep issues of the filling. Release the top the mat, and use it to carry on to roll the sushi roll until it reaches the proper roll form. Open the mat and generously sprinkle the top of the new Unagi Eel Roll with sesame seeds. Cut in two, in half again, as well as in half again until there are 8 total pieces. Place these pieces onto a black square plate and drizzle with Eel sauce. Crown having a sprinkling of more sesame seeds for an eye pleasing presentation that’s certain to win over any American sushi lover’s palette! I hope you enjoy the eel roll.

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