Rolls with eel and unagi sauce are prepared according to the classic recipe with rice out. Unagi sauce is a traditional Japanese dressing for cold and hot dishes, which gives them a piquant and refined taste.
Pick your recipe
You will need
- To make unagi sauce:
- - 200 ml sake;
- - 200 ml of soy sauce;
- - 200 ml of gelding (sweet rice wine);
- - 2 tbsp. tablespoons of sugar;
- - 200 g eel fillet.
- To make rolls:
- - 300 g of rice for sushi;
- - 3-4 leaves of nori seaweed;
- - 50 g of Buko cream cheese;
- - 250 g smoked eel fillet;
- - 3-4 g of tobiko caviar;
- - sesame seeds.
Instruction manual
1
To begin, prepare unagi sauce. To do this, fry the eel over medium heat. In a separate bowl, mix Mirin and sake, after which we heat the mixture until the smell of sake disappears. This should be done with extreme caution, since excessive heating of the mixture can lead to its ignition. Add soy sauce and fried eel to the mixture, then bring it to a boil and cook for about 5-8 minutes. Cool the unagi sauce and pour it into the saucepan.
2
Now we start preparing the rolls. First you need to boil rice for sushi as indicated on the package, season it with rice vinegar and soy sauce. Sesame seeds are fried for several minutes in a pan so that they acquire a more intense taste.
3
Wrap the bamboo mat with cling film. We put on it a sheet of nori algae, on which we lay a layer of finished Japanese rice, evenly distributing it over the entire surface of the nori sheet and ramming it with our hands (layer thickness - 1-1.5 cm). Sprinkle a layer of rice with fried sesame seeds.
4
We turn the nori sheet so that the rice is on the cling film, and spread the filling from cream cheese, thin strips of eel and tobiko caviar.
5
Wrap the roll with a bamboo mat and cut into several equal parts. Before serving rolls with eel, pour unagi sauce and garnish with pickled ginger.