Ingredients
1 cup sushi rice short-grain sushi rice
1 cup water
1½ tbsp sushi vinegar, (or mix 1 tbsp rice vinegar, ½ tbsp sugar, and ½ tsp salt )
4 oz unagi, (eels) can also use canned unagi
½ cucumber, cut into ½-inch strips
2 sheets nori seaweed
2 stalks green onions
sesame seeds
Preparation
Wash the rice with water 4 or 5 times. Then transfer the rice to a pot or rice cooker and cook for 20 minutes.
Once cooked, transfer the rice to a large bowl and let it cool down slightly. Drizzle the vinegar on the rice and stir gently to coat and separate the grains.
Take the unagi out of its packaging and bake for 10 to 12 minutes or according to the instructions. Then cut into ½-inch strips.
Lay out a sushi mat and add a sheet of plastic wrap on top. Fold the nori sheets and cut in half.
Place half a nori sheet on top of the sushi mat, shiny side facing down. With wet hands place ¾ cup of rice and spread it evenly on the nori.
Then flip the sheet rice side down and place unagi slices and cucumber, green onions horizontally in the middle of the nori sheet.
Place thumbs underneath the sushi mat and lift the edge up and over the filling. Roll the bamboo mat away while squeezing to get a nice tight sushi. Keep rolling until the ends meet.
Transfer the sushi to a cutting board and cut the roll into 8 equal pieces.
Drizzle the roll with unagi sauce on top. Serve immediately.
