Rolls with eel and unagi sauce are cooked according to the classic recipe with rice on the outside. Unagi sauce is a traditional Japanese dressing for hot and cold dishes, which gives them a savory and sophisticated taste.
It is necessary
- To make unagi sauce:
- - 200 ml sake;
- - 200 ml of soy sauce;
- - 200 ml gelding (sweet rice wine);
- - 2 tbsp. tablespoons of sugar;
- - 200 g eel fillet.
- To prepare rolls:
- - 300 g of sushi rice;
- - 3-4 sheets of nori seaweed;
- - 50 g of Buko cream cheese;
- - 250 g smoked eel fillet;
- - 3-4 g of tobiko caviar;
- - sesame seeds.
Instructions
Step 1
First, let's prepare the unagi sauce. To do this, fry the eel fillet over medium heat. Mix mirin and sake in a separate bowl, then heat the mixture until the sake smell disappears. This should be done with extreme caution, as excessive heating of the mixture can lead to fire. Add soy sauce and fried eel to the mixture, then bring it to a boil and cook for about 5-8 minutes. Cool the finished unagi sauce and pour into a saucepan.
Step 2
Now let's start preparing the rolls. First you need to boil rice for sushi as indicated on the package, season it with rice vinegar and soy sauce. Fry the sesame seeds in a pan for a few minutes so that they acquire a richer taste.
Step 3
Wrap the bamboo mat with cling film. We put a sheet of nori seaweed on it, on which we lay a layer of ready-made Japanese rice, evenly distributing it over the entire surface of the nori sheet and tamping it with our hands (layer thickness - 1-1.5 cm). Sprinkle a layer of rice with fried sesame seeds.
Step 4
Turn the nori leaf so that the rice is on the cling film, and spread the filling of cream cheese, thin strips of eel and tobiko caviar.
Step 5
We wrap the roll with a bamboo mat and cut it into several equal parts. Before serving, pour the eel rolls with unagi sauce and garnish with pickled ginger.
