unagi philly roll

Unagi Philly Roll

In a time long, long past, one of our readers suggested a roll that combines unagi (eel) and cream cheese. (Okay so it was only 4 months ago, but that’s almost SushiDay’s entire lifetime!) We finally got around to trying it, and Son and I definitely agree – it’s really good! It tastes very similar to the Philadelphia Roll, so this is a great alternative for those who aren’t so fond of fish but like unagi!

It’s back to school again! … and I’m sick. 🙁 I caught a cold from Son, who caught it from my little brother (we were over at my parent’s house last week), so now I’m coughing my head off! Bleh. It’s alright though, at least I didn’t get sick until the end of spring break! 🙂

Makes 6 rolls, or 36-48 pieces.

Cooking Directions
  1. Cook sushi rice.
  2. Cook the unagi according to the directions on the package.
  3. Slice the unagi into thin strips, about 1/2 inch wide.
  4. Cut cream cheese into thin sticks, about 1 cm wide.
  5. Roll the sushi, using unagi and cream cheese as your fillings.
  6. Serve with shoyu, wasabi, green onion, and ginger if desired. Enjoy!

16 thoughts on “Unagi Philly Roll”

  1. Yvo -

    HAHAHA, that is exactly what I thought to myself! Unagi!!! But he doesn’t like cream cheese… I think I can sneak a little in though- you guys didn’t use THAT much like many places do. (Isn’t he picky?! Yeesh.) I’m sick too =( Hmm…. too bad there’s no way to make soup-in-sushi… or IS THERE?! If there is, you’re the person I would ask to do it =) Feel better!!!

  2. Robert-Gilles Martineau -

    Unagi is a speciality of our Prefecture Shizuoka!
    I did not know you could buy it frozen, though (well, that’s America for you!).
    I would add a large dollop of grated wasabi.

  3. Allison -

    Yvo – Picky picky picky! Hehe I’m kidding. Hmmm, soup in sushi… well as long as we don’t include the broth (which would completely make it fall apart!)… but maybe using just the ingredients… you might just see that up here soon! Thanks for the idea! 😀

    Ralph – Awww! Well I suppose I can understand, I didn’t like eel either when I first tried it, but after having it forced on me several times it has grown on me 🙂

    Robert-Gilles – The eel that I buy is frozen and already marinated and everything… I wouldn’t be surprised if I could find it fresh somewhere if I really searched, but I wouldn’t have a clue how to prepare it! If only we could get real wasabi over here… all we get is the fake “Japanese horseradish” that only looks like wasabi (but apparently doesn’t taste quite like the real thing… I wouldn’t know as I haven’t ever had real wasabi!)

  4. Bethany -

    I love this sushi roll! It might be because my favorite sushi is anago (sea eel). I like putting a little furikake in my roll as well. I know it’s usually put over a bowl of rice but I’m addicted to it in sushi.

  5. Jennifer Randall -

    Very interesting. I love Philadelphia rolls but cant quite work up the courage to try the eel.

    You have the most beautiful photography at your site. Do you take these photos?!

  6. Robert-Gilles Martineau -

    Dear Allison!
    Since Wasabi originated from My own City (see article on shizuokasushi.wordpress.com), I’ll be glad to send you some at least once to let you know! Could you please check whether the Customs will allow me?
    If not, I will try to find a way!

  7. Amy -

    Ooh, yum, eel. I used to be scared of it too, before I tried it. Now it’s one of my favorites. Never tried making it myself though. Looks like I might have to give it a go.

    You’ve inspired me to make sushi twice in one week! I’m getting better at it. Last night I made a kinda thai curry shrimp. Mmm…curry. Ok, I know it sounds a bit odd, but you have a bacon cheeseburger sushi up here so no wisecracks! Anyway I love curry so I figured why not. 😉

    Eel is next on my try list though!

  8. Allison -

    Bethany – Mmmm that sounds good!

    Jennifer – 🙂 I know how you feel, I was that way too at first! Just go in with an open mind, and I wouldn’t be surprised if you come back and tell me you love it! Son takes all the pictures… I agree, he’s really good! 😀

    Robert-Gilles – Thanks for the offer! That’s sweet of you! I’m sure I’ll make my way over to Japan someday, so you don’t have to go out of your way to send me some wasabi, but thanks anyways! 🙂

    Amy – Yay! I’m glad to be inspirational hehe. Actually, Son has been begging me to make a curry sushi… mind emailing me your recipe? 😀 I promise I’ll credit you!

  9. Damien -

    Hey, I’m a new reader
    Your web is very cool. I am a sushi lover too.. and I’d love to see more of the recipes! hehe… (I always make some rolls on some ocasions)
    I always make sumthing like.. avocado+unagi+cabe rawit (a spicy chilli) thin-sliced. It’s very indonesian who like cabe. I’m Indonesian btw.. hehe

    Keep up the good work! (nice layout btw)

  10. Allison -

    Hi Damien, I’m glad you like SushiDay! Mmmm that roll that you make sounds really good… I know Son would love it! (He loves spicy foods!) Thanks!

  11. Spiral -

    You know…one can get grated wasabi here in the US. I get mine from http://www.wasabifarm.com. Although…I have never understood the real difference between a root and a rhizome. Is that the “root” of the issue?

    *Kaff kaff*

    Yay Puns and Sushi!

  12. Allison -

    Interesting! I have heard of a place in Oregon (I think) that sells it too. Or I could be talking about the same place… I’m not sure. Hehe I’m the last person to ask about that… definitely not a biologist! And I agree… yay for sushi! 😀

  13. Kathy -

    I found some frozen eel in a store and cooked it up in my bootlegged teriyaki style (stir fried w/ soy sauce, onion, a bit of ginger) and then rolled that w/ cream cheese and a cucumber for some crunch. delicious!

    i would love some pre-marinated, pre-cooked eel… b/c de-skinning and taking the spinal column out of the eel is a bit labor intensive for the small amount of meat you get.

  14. Allison -

    Your “bootlegged” teriyaki style eel sounds delicious. I’m glad you enjoyed it! 🙂

    If you have a Japanese (or possibly any kind of Asian) supermarket near you, check there for pre-marinated, skinned, boneless, ready-to-cook eel. That’s what I buy, and all you have to do is pop it in the oven for a little while, then it’s all ready to go. No annoying bones or skin to mess with.