Eel and Avocado Thick Roll

Name: Eel and Avocado Thick Roll
Yield: Makes 4 thick rolls
Cuisine: Japanese
Ingredients: 2 cups arugula or baby salad green leaves (about 2 ounces); 6 cups (lightly packed) prepared sushi rice (1½ cups, 9.5 ounces, per roll); 4 whole sheets nori (laver); choose the thick variety; 1½ cups good-quality canned crabmeat or cooked crabmeat (7 ounces); 16 avocado sticks from 1 ripe but firm avocado (for cutting instructions); 1 package unagi no kabayaki (prepared eel) (½ pound) (for heating instructions) or cured fish such as gravlax or smoked salmon (choose a less salty variety); ⅔ package kaiware (daikon sprouts) (2 ounces) or other seed sprouts; Sixteen ½-inch-square, 4-inch-long cucumber sticks; 3 tablespoons tsume (quick rich brown shoyu sauce), or Sriracha mayonnaise sauce

Preparation info

Makes
4
thick rolls

Difficulty
Easy

Appears in

The Sushi Experience

By Hiroko Shimbo

Published 2006

About

Thick rolls are ideal for your lunch. In this roll, pleasantly bitter arugula leaves, mild spicy daikon sprouts, richly flavored eel, good-quality crabmeat, and avocado create a sensational color, flavor, and texture experience. Put this in your lunch bag and enjoy an amazing midday treat.

Ingredients

1 package unagi no kabayaki (prepared eel) (½ pound) (for heating instructions) or cured fish such

Asia
Japan
Fish course
Lunch
Pescatarian
Spicy

Method

Remove the reheated eel from its package and cut it into three pieces crosswise, each about 4 inches long. Cut the head end and the middle pieces into 6 long strips lengthwise and cut the narrower tail section into 4 long strips, to make 16 strips.

Line up all the filling ingredients—tsume, eel, daikon sprouts, cucumber, crabmeat, avocado, and arugula—on a tray. Now follow the instructi