Unagi Roll Broiled Fresh Water Eel Recipe

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Unagi Roll Broiled Fresh Water Eel
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Ingredients
24
Count
Nutrition
407
Calories
Total time
95
Minutes
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Ingredients:

  • sushi su seasoning , recipe follows
  • 1/2-oz kaiware (daikon sprouts), juilienne
  • 1 pinch sesame seeds
  • 1 oz unagi glaze, recipe follows
  • gari ( pickled ginger) , to taste
  • soy sauce , to taste
  • 3 tbsp sugar
  • 1 tbsp salt
  • 1- oz sea kelp
  • combine all ingredients in a saucepan. cook just until sugar completely dissolves. remove from the heat and cool completely.
  • unagi glaze
  • 4 oz sake
  • 4 oz mirin
  • 1- oz sugar
  • 1- oz water
  • 1/2- oz soy sauce
  • combine all ingredients and set aside.

Directions:

  1. To cook the sushi rice – wash rice well, drain and let stand for 30 minutes in colander. When cooking rice, for 1 cup of rice add just a little less than 1 cup water in a rice cooker. 45 minutes after rice has been started, remove into a big mixing bowl (plastic or wood is best, metal is also OK) to speed the cooling process. Add 1-ounce of sushi su seasoning and mix well into rice. Let stand to cool. Periodically turn your rice to cool evenly. Do this for about 20 to 30 minutes, then cover.
  2. Place a full sheet of nori (rough side up), on the bamboo rolling mat. Cover the whole sheet except for about 7/8-inch at far end with rice, pressing rice with damp hands into an even layer. Sprinkle sesame seeds on rice from left to right. Place bands of Unagi, cucumber, and kaiware sprouts across leading edge of nori. Roll closest edge to you, up and away from you, very carefully tuck in the roll and continue until you reach the bare end, to seal your roll. Make sure when rolling all ingredients are tightly secured, this will help to keep ingredients intact when cutting. Compress the roll with the bamboo mat. You may shape your roll making it slightly oval or squared off. To serve, slice into 12 even slices. Place Unagi glaze on plate or serve as side dish. Fan out sushi on plate, garnish with pickled ginger and wasabi. Serve with soy sauce.
  3. Sushi hints: Nori has 2 sides, 1 rough and 1 smooth and shiny. The rough side holds the rice better and the smooth side is more presentable on the outside. Also, water is your best friend when making sushi. Keep you hands wet when handling rice so the rice will not stick to your hands. This is important when slicing or cutting sushi rolls, keep your knife wet at all times so the knife can glide through the rice.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 406.51 Kcal (1702 kJ)
Calories from fat 8.22 Kcal
% Daily Value*
Total Fat 0.91g 1%
Sodium 4299.85mg 179%
Potassium 62.92mg 1%
Total Carbs 66.58g 22%
Sugars 28.04g 112%
Dietary Fiber 1.5g 6%
Protein 5.79g 12%
Vitamin C 0.9mg 1%
Iron 0.6mg 3%
Calcium 35.1mg 4%
Amount Per 100 g
Calories 83.52 Kcal (350 kJ)
Calories from fat 1.69 Kcal
% Daily Value*
Total Fat 0.19g 1%
Sodium 883.45mg 179%
Potassium 12.93mg 1%
Total Carbs 13.68g 22%
Sugars 5.76g 112%
Dietary Fiber 0.31g 6%
Protein 1.19g 12%
Vitamin C 0.2mg 1%
Iron 0.1mg 3%
Calcium 7.2mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.9
    Points
  • 8
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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