Grilled unagi maki rolls freshwater eel

Unagi maki rolls with grilled freshwater eel – detailed cooking recipe. Share with friends: Time: – The recipes use measuring containers with a volume of: one glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 225 gr. rice for sushi
• Sushi-su seasoning (see recipe below)
• 1 whole nori leaf (baked seaweed)
• 30 gr chopped thin julienne cucumber
• 15 gr julienne daikon seedlings (kaivare)
• 110 gr. unagi (grilled freshwater eel)
• 1 pinch of sesame seeds
• 30 gr unagi glaze (see recipe below)
• Gary (pickled ginger), to taste
• Wasabi (Japanese horseradish), to taste
• Soy sauce to taste
• Optional equipment: Makisu (bamboo mat)

Sushi-su seasoning:

• 3 tbsp. l Sahara
• 1 tbsp. l salt
• 1 tbsp. rice vinegar
• 30 gr kelp
• Combine all the ingredients in a saucepan. Heat until sugar will not dissolve completely. Remove the pan from the heat and let cool completely.

Unagi Glaze:

• 120 ml. sake
• 120 ml. Mirin sauce (rice light wine)
• 30 gr Sahara
• 30 ml water
• 15 ml soy sauce
• Mix all the ingredients.

Recipes with similar ingredients: round-grain rice, cucumbers, sea seaweed, nori, rice vinegar, mirin (rice wine), sake, soy sauce, wasabi, sesame seeds

Recipe preparation:

1. To prepare rice for sushi, rinse the rice well, strain and leave in a colander for 30 minutes. When you cook rice in a rice cooker, then add 1 glass of water to 1 glass of rice. Cook 45 min from the beginning of the program and transfer to a large bowl (better plastic or wooden, metal is also suitable) so that it cooled faster. Add 30 gr. seasoning sushi-su and good mix with rice. Allow to cool. Stir rice periodically, so that it cools evenly. Do it for about 20-30 minutes, then start cooking rolls.
2. Lay a whole sheet of nori (rough side up) on bamboo mat. Cover the entire sheet except 2 cm from the far end, with rice, pressing it with wet hands to make uniform layer. Sprinkle rice with sesame seeds from left to right. Lay strips of unagi, cucumber and daikon seedlings across long edge nori. Wrap the closest edge up away from you, very gently turning the roll and continuing to roll until reach the end uncovered with rice to make a seam.
3. Make sure that all ingredients are laid down during folding tightly so that when cutting they do not fall apart. Press roll bamboo mat. You can form a roll in the form of slightly flattened oval or make it square. To feed, cut roll into 12 pieces. Put unagi on the plate or serve her separately. Fan sushi on a plate, decorate pickled ginger and wasabi. Serve with soy sauce. for making sushi: The nori leaf has two sides: one is rough, and the other is smooth and shiny. The rough side holds better rice, and the smooth side looks better outside. Water is also yours best friend in making sushi. When working with rice, hands should be wet so that it does not stick. When you cut the roll on sushi, the knife should also be wet all the time so that it is good passed through rice.