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Indulge in the sweet and savory delight of Unagi Rolls, where the unmistakably umami-rich flavor of glazed eel meets the firm embrace of seasoned sushi rice and crunchy cucumber. Finished with a whisper of sesame seeds and the glossy sheen of more eel sauce. It’s sushi for those with a taste for the bold, the slightly sweet, and unarguably delicious. A river of flavor in every bite.
Cook the sushi rice according to package instructions. Once cooked, let it cool slightly.
Mix rice vinegar, sugar, and salt in a small bowl to make sushi vinegar. Fold it gently into the rice, then let it cool completely.
Slice the unagi into strips approximately 1/2 inch wide.
Peel and cut the cucumber into thin strips, removing any seeds.
Lay a piece of nori, shiny side down, on a bamboo rolling mat.
Spread a thin, even layer of sushi rice over the nori, leaving a 1-inch border at the top edge.
Place unagi strips and cucumber slices horizontally across the rice, about 1 inch from the bottom.
Using the bamboo mat, carefully roll the sushi away from you, applying gentle but firm pressure to shape it into a cylinder.
Seal the edges of the nori with a few grains of rice and light pressure.
Slice each roll into 8 even pieces with a wet, sharp knife.
Drizzle eel sauce over the top of the rolls and sprinkle with sesame seeds.
Serve the unagi rolls immediately with extra eel sauce on the side for dipping.
