Sushi with eel: the foodie trend of 2017

Ingredients

• 220 gsushi rice
• 3 tbsprice vinegar
• 4nori sheets
• 2 tspwasabi paste
• 1 tbspsalt
• 1 tbspsugar
• to tastesmoked eel
• to tastethickened teriyaki sauce
• to tastetoasted sesame seeds
• 1/4avocado

Instructions

1. 1

   Season the rice

   Cut the eel into thin strips. Cook the rice according to the packet instructions, adding a little extra water and taking care not to let it dry out. Stir the rice vinegar, sugar and salt together with the cooked rice, folding gently with a wooden spoon. Leave it to cool.

2. 2

   Fill the nori

   Set a nori sheet on a lightly dampened bamboo mat. Spread a quarter of the rice along one edge, flatten it and leave a 2 cm border clear along the three edges of the rice. Spread ½ teaspoon of wasabi across the centre of the rice, then add eel, a drizzle of teriyaki sauce, sesame seeds and avocado. Add more teriyaki and eel, followed by another drizzle of sauce and more sesame seeds.

3. 3

   Roll the sushi

   Use the mat to guide the nori around the filling and roll it up. If needed, seal the edge with a little rice vinegar or water. Repeat with the remaining rice, nori and filling to make four rolls.

What is eel sushi?

Sushi is a Japanese cuisine built around vinegared rice, often paired with seafood and other fillings. These rolls take inspiration from eel sushi, combining smoked eel with avocado and sweet-savoury teriyaki.

The contrast is what makes this version work: seasoned rice and soft avocado balance the smoky fish, while nori holds everything together. It is a home-friendly roll that uses a bamboo mat to help shape the filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 15g protein, 48g carbs, 15g fat.

The rice supplies most of the carbohydrates, while smoked eel contributes protein and fat; avocado and sesame seeds also add fat. Teriyaki sauce, salt and the smoked eel contribute sodium, so serve with fresh vegetables and use extra sauce sparingly at the table.

Seasoning the rice

Rice seasoning: fold the vinegar, sugar and salt through the cooked rice gently so the grains are not mashed. Allow the rice to cool before spreading it on the nori.

Choosing the rice

Rice type: the recipe suggests that long-grain rice can be used if sushi rice is unavailable, though the finished texture may be less sticky and harder to roll. Whichever rice you choose, follow its packet instructions and keep it from drying out.

Layering the filling

Filling order: spread the wasabi over the rice, then arrange the eel, teriyaki, sesame seeds and avocado through the centre. Keep the filling fairly contained so the roll can close neatly.

Rolling and sealing

Mat support: use the bamboo mat to lift and guide the nori around the filling rather than pressing directly on the roll. A little rice vinegar or water can help seal the edge if it will not stay closed.

Serving the rolls

Pairings: serve the rolls with a crisp salad or lightly dressed vegetables for a fresh contrast. Extra teriyaki can be served alongside for dipping, rather than adding so much that the filling becomes difficult to roll.

Recipe notes & tips

• Keep the rice damp rather than wet while cooking so it stays easy to handle.
• Let the seasoned rice cool before putting it on the nori.
• Moisten your hands lightly when spreading rice to reduce sticking.
• Arrange the filling in a narrow line so the nori can wrap around it.
• Use the bamboo mat to guide the roll into shape without squeezing the filling out.

Variations

• Add cucumber: cut it into thin strips for a crisp contrast.
• Use fresh eel: cook it thoroughly before cutting it into strips.
• Adjust the wasabi: use less for a milder roll or more for extra heat.
• Add spring onion: scatter finely sliced onion over the filling.
• Swap the sesame: use black sesame seeds for a different look.

Common mistakes to avoid

• Rice too dry: add a little more water during cooking as the recipe advises, and keep an eye on the pan.
• Rice too warm: let it cool before spreading so the nori is easier to handle.
• Overfilled nori: keep the filling in a narrow line so the roll can close.
• Squeezing too hard: guide the roll with the mat and apply only gentle pressure.
• Loose edge: brush it with a little rice vinegar or water to help seal the nori.

How to store

Keep leftover rolls covered in the refrigerator and eat them within a day; the rice can become firm when chilled. For best texture, serve freshly made, and do not leave the fish-filled rolls at room temperature for an extended period.

Frequently asked questions