Roll "Unagi maki"
2 servings
60 minutes
The 'Unagi Maki' roll is a true embodiment of Japanese culinary culture, combining the delicate taste of smoked eel, the freshness of cucumber, and a hint of wasabi's spiciness. Its roots trace back to the traditional art of sushi, where each ingredient plays an important role in flavor harmony. The tender rice infused with rice vinegar creates the perfect texture, while the nori sheet holds all components neatly together. 'Unagi Maki' is traditionally served with soy sauce, pickled ginger, and wasabi to enhance the depth of flavor nuances. It is not just a dish but a whole ritual of enjoyment filled with tradition and sophistication of Japanese cuisine.
1
Rinse the rice with cold running water. To cook rice conveniently, use a pot with a transparent lid. For one cup of rice — 250 ml of cold water. Cover with a lid, bring to a boil on maximum heat. Then reduce the heat to the minimum and cook for 12 minutes. Remove from heat and let it sit for 15 minutes. ALL MANIPULATIONS SHOULD BE DONE WITH THE LID CLOSED, NEVER OPEN IT.
- Sushi rice: 80 g
- Sushi rice vinegar (seasoned): 50 ml
2
Slightly heat the vinegar in the microwave, add sugar and salt, and stir.
- Sushi rice vinegar (seasoned): 50 ml
- Cane sugar: 30 g
- Salt: 10 g
3
After the rice has soaked, it should be transferred to a wide plate, and the mixture of vinegar, salt, and sugar should be poured over it in portions. Let it cool slightly, during which the rice will absorb the vinegar.
- Sushi rice vinegar (seasoned): 50 ml
4
Take half a sheet of nori seaweed and place it on the makisu (bamboo mat) with the shiny side down.
- Dried nori seaweed: 0.5 piece
5
Wet your hands in tezu (water + rice vinegar), spread the cooked rice evenly on the nori, leaving a 1 cm edge of nori without rice at the far end. In the middle, spread a small amount of wasabi and place the roll filling on top: smoked eel and fresh cucumber.
- Sushi rice: 80 g
- Wasabi: to taste
- Smoked eel: 30 g
- Cucumbers: 10 g
6
Lift the edge of the makisu and roll using the technique for making thin hosomaki rolls.
7
Cut the roll into 6-8 equal pieces and serve with soy sauce, pickled ginger, wasabi, and lemon.
- Soy sauce: to taste
- Pickled ginger (gari): to taste
- Wasabi: to taste
- Lemon: 1 piece
