Smoked Eel and Peppery Sushi Rolls Recipe

Smoked Eel and Peppery Sushi Rolls Recipe

4.8

These Smoked Eel and Peppery Sushi Rolls are a flavourful twist on traditional sushi. The richness of smoked eel is balanced with a touch of pepper, making each bite a savoury delight. Perfect for a unique and gourmet sushi experience at home, these rolls offer a satisfying blend of textures and tastes.

Ingredients:

  • 1 cup sushi rice
  • 1 1/4 cups water (for cooking the rice)
  • 2 tbsp rice vinegar
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 4 sheets nori (seaweed)
  • 200g smoked eel, thinly sliced
  • Freshly ground black pepper, to taste
  • 1/2 cucumber, thinly sliced
  • 1 avocado, thinly sliced
  • Soy sauce, pickled ginger, and wasabi, for serving

Instructions:

  1. Prepare the Rice
    1 Prepare the Rice

    Rinse sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions. Once cooked, transfer the rice to a large bowl and gently fold in rice vinegar, sugar, and salt. Allow the rice to cool to room temperature.

  2. Assemble the Rolls
    2 Assemble the Rolls

    On a bamboo sushi mat, place a sheet of nori, shiny side down. Spread a thin, even layer of sushi rice over the nori, leaving a small border at the top. Lay thin slices of smoked eel across the centre of the rice. Sprinkle freshly ground black pepper over the eel, and add thin slices of cucumber and avocado for extra crunch and creaminess. Carefully roll the sushi mat, pressing firmly to shape the sushi roll.

  3. Slice and Serve
    3 Slice and Serve

    Using a sharp knife, slice the sushi roll into bite-sized pieces. Serve the rolls with a side of soy sauce, pickled ginger, and wasabi. Enjoy the rich, smoky flavour of the eel combined with the peppery kick and fresh vegetables.

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