Nagoya No Hitsumabushi Sushi Maki (nagoya-style Hitsumabushi Sushi Roll)

Nagoya no Hitsumabushi Sushi Maki is a delicious and unique sushi roll that originates from the city of Nagoya in Japan. This dish combines the flavors of Hitsumabushi, a famous Nagoya-style grilled eel dish, with the concept of sushi maki, resulting in a delightful and satisfying roll that is perfect for any sushi lover.

Nagoya No Hitsumabushi Sushi Maki (nagoya-style Hitsumabushi Sushi Roll)

Ingredients

  • 4 sheets of nori (seaweed)
  • 2 cups sushi rice
  • 4 unagi (eel) fillets, grilled
  • 1 cucumber, julienned
  • 1 avocado, sliced
  • 1/4 cup eel sauce
  • 1 tablespoon sesame seeds

Instructions

  1. Place a sheet of nori on a bamboo sushi mat.
  2. Spread a thin layer of sushi rice over the nori, leaving a small border at the top.
  3. Arrange the grilled eel fillet, cucumber, and avocado on top of the rice.
  4. Drizzle eel sauce over the fillings and sprinkle with sesame seeds.
  5. Roll the sushi tightly using the bamboo mat, then slice into individual rolls.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
15 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
320 per serving
Carbohydrates
45g
Protein
18g
Fat
8g

Supplies

Bamboo sushi mat Sharp knife

Tools

Sushi rice cooker Grill

Serving suggestions

Serve the Nagoya no Hitsumabushi Sushi Maki with pickled ginger, wasabi, and extra eel sauce on the side.

Tips & tricks

For an extra flavor boost, lightly toast the nori sheets before assembling the sushi roll.

Cost

$25