Allison Day


A while ago when we make the New Zealand Roll, one of our readers suggested we try making an unagi roll with kiwifruit on top (rather than a California roll with kiwifruit on top, which is what the New Zealand Roll is.) He was right… the roll turned out wonderfully! Son really liked it, and we would definitely recommend it to anyone who likes unagi and kiwifruit!

It’s been forever since I have had kiwifruit – for the longest time, I didn’t even know if I like it or not! I remember having some kiwifruit ages ago in preschool, but I don’t think my parents ever had any around, so I hadn’t had any until a few months ago when I made the New Zealand Roll. Same thing with peaches… I haven’t eaten those since I was a little kid either. I used to love them… until I was maybe two years old and I had an incredibly sour peach! My parents have before and after pictures of me eating that peach… before I bit into it I had a huge smile on my face, and after… my face was all scrunched up because it was so sour! I still don’t eat peaches – I’ve been scarred for life! 😛 Maybe I’ll make a sushi using peaches… now there’s a thought!

Also, for anyone here with a flkr account, I just started a group called Every Day is a SushiDay, so please join and add any sushi pictures that you have taken! Dimora, I hope to see your Mexican Chips and Salsa Sushi up there soon! 😉

Makes 6 rolls, or 36-48 pieces.

Cooking Directions
  1. Cook sushi rice.
  2. Cook the unagi according to the package.
  3. Wash the cucumber and slice into long thin strips.
  4. Slice the unagi into long thin strips.
  5. Roll the sushi inside-out, using cucumber and unagi as your fillings. Place thin slices of kiwi fruit along the top of the roll, and use the rolling mat to press them into place.
  6. Serve with shoyu, wasabi, and ginger if desired. Enjoy!

Serving Size: 1 roll Unagi Ma-Kiwi

  • Calories: 318
  • Fat: 12g, 19% DV
  • Saturated Fat: 3g, 13% DV
  • Cholesterol: 100g, 33% DV
  • Sodium: 750g, 31% DV
  • Total Carbohydrates: 35g, 12% DV
  • Dietary Fiber: 3g, 11% DV
  • Sugars: 23g
  • Protein: 14g, 29% DV
  • Vitamin A: 22%
  • Vitamin C: 85%
  • Calcium: 10%
  • Iron: 13%
  • Magnesium: 4%
  • Potassium: 7%

Percent Daily Values are based on a 2000 calorie diet. These values are only estimates based on the individual ingredients, and not meant to replace the advice of a medical professional.

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  1. Yvo says:

    Mmm… I’m like that with strawberries- I thought I liked them until one day I had a bunch of really horribly sour ones 🙁 But your sushi looks fantastic! I’m a bit anti-eating-kiwi because sometimes it’s so sour… and plus, my dog’s name is Keywee (same pronunciation). Hahahahaha. (And people ask me, “But your dog’s not green!” and I’m all, um, but she’s furry and brown?)

  2. Allison says:

    Awww, strawberries are good! But I would be the same way if I got some really sour ones too… sour isn’t really my thing hehe. I want to meet your dog! 🙂

  3. Robert-Gilles Martineau says:

    The Chinese might sue you for that as the kiwi fruit originated there!
    Good idea, though, as the fruit’s natural mix of seetnes and astringency will work well with the rice. Might be a good idea to use in small amounts with tuna!

  4. Son says:


    “The fruit gets its name from a marketing strategy, naming it after the kiwi, the national bird of New Zealand, where the fruit was first commercially popularised in 1959 by the New Zealand fruit-and-vegetable export company Turners and Growers; previously it was known as the Chinese gooseberry, but due to the Cold War, the Chinese label seemed unfit for popularization of the fruit in Western countries. Growers gradually adopted the name and in 1974 the kiwifruit became the official trade name.”


  5. Allison says:

    Robert-Gilles – Son’s right, it is commonly known as the kiwifruit. Mmm tuna and kiwifruit sound good!

    Son – Thanks for explaining that for me! 🙂 Love you!

  6. Robert-Gilles Martineau says:

    Dear Son!
    Thank you so much for the explanation!

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