Recipe for maki roll with eel and cucumber

In the 70s of the last century, when sushi became popular in North America, cucumber became a common filling for rolls — it gave the dish freshness, juiciness, crunchiness and helped keep its shape. We suggest combining cucumber with smoked eel — the vegetable will perfectly emphasize its rich sweet-salty taste and dense texture. Sesame seeds complete the composition — they will not only decorate the dish but also add a nutty and buttery note to it. To make the rolls more unusual and spicy, add a little spicy wasabi to the filling.

Even if this is your first time making rolls, don’t worry. We will tell you everything about how to make sushi with your own hands and share a recipe for the most delicious maki rolls with eel and cucumber, which will definitely appeal not only to you but also to your loved ones!

The ingredients

To prepare rolls at home, we will need a special mat and the following products:

• 0.5 sheet — dried Katana nori seaweed;
• 80 g — rice for sushi “Japonica” Katana, boiled and seasoned;
• 20 g — smoked eel;
• 1 g — fresh peeled cucumber;
• 5 g — Katana “Unagi” sauce;
• 3 g — white Katana sesame seeds;
• 1 g — ready-made wasabi (can be made from Katana wasabi seasoning).

The stages of preparation

So, everything is already in our kitchen and we can start making rolls at home. To prepare one portion (110 g) of maca rolls with cucumber and eel, you need to do a few simple steps:

1. Cut the nori sheet in half and place it on a special bamboo mat for sushi with the rough side up.
2. Carefully lay out the prepared seasoned rice in a dense, even layer. Ultimately, only one and a half centimeters of the upper edge of the nori sheet should remain free.
3. Do not turn the mat over, the empty side of the nori sheet should be at the top. Coat the rice with a thin layer of spicy wasabi.
4. Cut the cucumber into strips, and the fish into pieces. We will lay it out across the entire width of the sheet in the center.
5. Wrap the roll using a special bamboo mat for sushi, having previously slightly moistened the free edge of the seaweed with water. Pour unagi sauce over it and sprinkle with sesame seeds.
6. Cut the roll with a sharp knife, previously moistened with water, into 6-8 pieces and serve with soy sauce, wasabi and ginger.

Now you can easily implement the role recipe. The step-by-step instructions for creating a culinary masterpiece of maca roll with eel and cucumber are already in your hands, so try to prepare this delicious dish — with our tips, you will definitely succeed!