Unagi Roll

Unagi Roll 

Yes, this is easy. Believe me, the kitchen dummy of all dummies. It just takes following steps as shown…

  1. Cook japanese rice in a rice cooker.
  2. Once cooked, dump in a teaspoon of japanese vinegar, a pinch of sugar and salt.
  3. Stir the rice to even out the added flavours
  4. Leave the rice to cool down so that it won’t dampen your seaweed
  5. Get a sushi roller mat
  6. Place a piece of seaweed onto the mat
  7. Cover three quarters of the seaweed with the now cooler rice, leaving the quarter top of the seaweed
  8. Cut some zucchini and precooked unagi (eel) with sweet sauce (which you can buy from any supermarket, you could heat the unagi up for a minute in the microwave before cutting, just to bring out the taste) and arrange them horizontally, one inch from the bottom most part of your rice on seaweed.
  9. Sprinkle some salmon roe and add a long squirt of japanese mayonnaise.
  10. Roll up your sushi as tightly as you can, cut to desired sushi bite sizes and serve with some soy sauce and wasabi.
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