You would think that putting unagi on top of a California Roll [1] really isn’t anything too special. I mean come on, it’s just your typical California Roll [1] with some eel on top. You would think. You would be wrong.
This roll is amazing! We first tried it at Honda-Ya [2] when we went there for Son’s birthday, and it is really good! So of course we had to try making it ourselves.
Definitely a new addition to our list of favorites! This isn’t particularly difficult (if you can make a California Roll [1], you can make this), but it turns out tasting fantastic! I can’t rave enough about this one… you have to try it! 🙂
Ingredients
- 6 sheets nori [3]
- 3 cups sumeshi [4]
- 1 medium avocado
- 1 cup imitation crab
- ¼ cup mayonnaise (to taste)
- 1 package frozen unagi
Cooking Directions
- Cook sushi rice. [4]
- Cook the unagi as directed on the package.
- Cut the unagi into 1-1.5 inch wide by 2.5 inch long slices.
- Mix imitation crab and mayonnaise, separating crab pieces and mashing into smaller pieces.
- Cut the avocado in half, discarding the pit.
- Cut off the hard skin and discard.
- Slice the avocado into thin sticks.
- Roll the sushi inside out [5], using imitation crab and avocado as your fillings.
- Use your plastic wrap-covered rolling mat [6] to squeeze the unagi into the roll so they won’t fall off.
- Carefully cut the roll, trying to keep the toppings from falling off the sushi.
- Serve with shoyu, wasabi, and ginger if desired. Enjoy!