Roll Unagi Onigara Maki
Ingredients:
nori sheets
sushi rice
vinegar for rice
smoked eel
Philadelphia cheese (Buko cheese)
pickled radish Daikon Takuan
Unagi sauce
sesame seeds
Lay out the makisa and wrap it in plastic cling film.
Place a sheet of nori, rough side up.
After wetting your hands with water, place the rice on the nori sheet, covering the entire surface of the sheet. And then carefully turn over the sheet of nori with rice. To do this, carefully pick up the corners of the seaweed with your fingers and quickly turn it over. In this case, the rice should end up on cling film.
Coat the middle of the sheet with mayonnaise and wasabi. And then put the desired ingredients on top. Please note that products should not be placed on top of each other – it is better to place them side by side.
Carefully roll the roll. Lift the edge of the makisu and continue to lift the makisu forward and upward, making almost a full rotation. Then press the roll into a makisa, compacting it slightly.
Carefully fold the edge of the makisu up so as not to roll the film inside. Roll the roll to the end using makisu. Then roll the roll back and forth and squeeze it a little inside the mat.
Thus, you have prepared a ready-made thick roll. The resulting roll can be decorated on the outside with sesame seeds or small flying fish eggs. Then cut the roll first in the middle, and then each half into 3 parts. Wet the knife every time there is rice left on it. Sprinkle with unagi sauce before eating.
Bon appetit!
