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.
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
- Place a sheet of nori on a bamboo sushi mat.
- Spread a thin layer of sushi rice over the nori, leaving a small border at the top.
- Arrange the grilled eel fillet, cucumber, and avocado on top of the rice.
- Drizzle eel sauce over the fillings and sprinkle with sesame seeds.
- 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