Smoked Eel and Peppery Sushi Rolls Recipe

烟熏鳗鱼和胡椒寿司卷食谱

4.8

这些烟熏鳗鱼和胡椒寿司卷是对传统寿司的一次风味改造。烟熏鳗鱼的丰富口感与少许胡椒的平衡，让每一口都美味可口。这些寿司卷是在家享受独特美味寿司体验的完美选择，提供令人满意的口感和口味。

Ingredients:

  • 1 杯寿司饭
  • 1 1/4 杯水（煮饭用）
  • 2 汤匙 米醋
  • 1汤匙糖
  • 1/2 茶匙 盐
  • 4 张 紫菜
  • 200克烟熏鳗鱼，切成薄片
  • 现磨黑胡椒，适量
  • 1/2 根黄瓜，切成薄片
  • 1 个鳄梨，切成薄片
  • 酱油、腌姜、芥末，供食用

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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