Unagi-Philly-Cali Roll
The best of both rolls: unagi and cream cheese from the Unagi Philly Roll, and avocado and imitation crab from the California Roll. This is a very rich roll, with the unagi, avocado, crab and cream cheese, and it’s oh so good! This roll will probably feed more people than the average roll of sushi since it is so rich and filling. You might have noticed we have been doing a lot of unagi rolls lately… it’s all Son’s fault! He loves unagi, so we tend to buy it a lot and then make a bunch of sushi with it. 😉 Of course if you have any suggestions of rolls that you would like to see up here, I’m all ears! 😀
Life is so crazy right now! I’ve got midterms starting this week, a research proposal due Monday, loads of homework and, of course, SushiDay! Not that I’m complaining, of course. 🙂 But if I seem to disappear every now and then, you’ll know why!
Makes 36-48 pieces.
Ingredients
- 6 sheets nori
- 3 cups sumeshi
- 1 package frozen unagi
- 1 large avocado
- 1 cup imitation crab
- 4 oz cream cheese
- 6 stalks green onion
Cooking Directions
- Cook sushi rice.
- Cook the unagi according to the directions on the package.
- Slice the unagi into thin strips, about 1/2 inch wide.
- Cut cream cheese into thin sticks, about 1 cm wide.
- Cut the avocado in half, discard the pit, slice into thin slices while still in the tough skin, then discard the skin.
- Wash the green onion, cut the long green stalks off of the white bulb-like things. Discard the white bulbs.
- Roll the sushi, using unagi, imitation crab, avocado, and cream cheese as your fillings.
- Serve with shoyu, wasabi, green onion, and ginger if desired. Enjoy!
12 thoughts on “Unagi-Philly-Cali Roll”
discard the white bulbs? Blasphemy
I do agree with Ralph!
Pickle the bulbs!
Cheers,
Robert-Gilles
Another delicious-looking roll. 🙂 Unagi is one of my favorites too, so keep ’em coming! Hey have you ever eaten anago before? Does it have a similar flavor to unagi? I don’t know if I should be adventurous and try it or just stick with the good stuff. 🙂
And while we’re on blasphemous subjects, have you ever made (or had) sushi with brown rice? I love brown rice but I’ll be the first to admit it doesn’t taste as good in sushi…at least, the way I had it. But, I suppose it IS healthier. Just curious!
Yummy!!!!!!!!!!!!!!!!!!!!!!!!!! I’m there!!!
Ralph and Robert-Gilles – Okay, okay, so I’m a horrible person! 😛 Next time I’ll make sure to come up with a use for the bulbs… I might even use them in my sushi! 😀
Amy – I have never had anago, although I would think that it would taste similar to unagi. I’m not sure how much of a taste difference saltwater vs. freshwater makes. 🙂 I have never made or had sushi with brown rice, although I have heard of it. I might try it sometime just to see how it tastes, but I’m pretty sure I’ll be sticking with regular old white rice for most of my sushi 😉
Yvo – 😀 Yay for unagi! Hehe.
I really meant to pickle them in vinegar!
Yeah I wasn’t real impressed with the brown rice sushi, but maybe it was how it was made or the type of brown rice or something…if you come up with a way to make it good, let me know!
Robert-Gilles – I’m not very fond of pickled foods, but I’m sure Son would love them that way!
Amy – If I come up with a good way to use brown rice in sushi, I’ll definitely post it! 🙂
This is just the most delicious looking thing I’ve seen in ages. I can’t wait to make it! Yum!
Thanks! 🙂
Wow, I really like this roll a lot. I think I’ve seen it called the “dragon roll” elsewhere but it usually has teriyaki sauce drizzled over it. Delicious stuff, now I really feel like making sushi tonight!
Your sushi posts are making me HUNGRY!