California Rolls with Spring Eel: A Special Springtime Delicacy
Elegant Eel Sushi Rolls (California Rolls) Made with Seasonal Spring Eel! #SpringDelicacy #EelSushi
Spring is the perfect season for eel, a true delicacy! While grilled eel is delicious, we’re introducing a special homemade treat: eel rolls, also known as eel sushi, that will elevate your dining experience. Their vibrant appearance is sure to impress your family and guests, making any meal feel like a celebration. Eel is not only incredibly tasty but also highly nutritious. The texture is delightfully chewy yet tender, perfectly complemented by a savory and sweet glaze that harmonizes beautifully with sushi rice. This dish is a hit with both adults and children alike. Did you know eel is especially beneficial for women during menopause? Enjoy this springtime superfood!
Basic Ingredients- 1 sea eel (prepared)
- 1 cup (200g) short-grain rice
- 2 sheets of seasoned seaweed for kimbap
- 1/2 cucumber
- 2 imitation crab sticks
- 2 strips of pickled radish for kimbap
- 1/4 onion
- A small piece of fresh ginger
- 1 Tbsp mirin (rice wine)
- 1 sheet of kombu (3x4cm)
- A pinch of salt
Sushi Vinegar (Sushi-zu)- 4 Tbsp rice vinegar
- 2 Tbsp sugar
- 1 tsp salt
Eel Glaze- 1 Tbsp soy sauce
- 1/2 Tbsp sugar
- 1/2 Tbsp mirin (rice wine)
- 1/2 Tbsp oligosaccharide
Crab Stick Seasoning- 2 Tbsp mayonnaise
- 1/2 tsp wasabi paste
- 4 Tbsp rice vinegar
- 2 Tbsp sugar
- 1 tsp salt
Eel Glaze- 1 Tbsp soy sauce
- 1/2 Tbsp sugar
- 1/2 Tbsp mirin (rice wine)
- 1/2 Tbsp oligosaccharide
Crab Stick Seasoning- 2 Tbsp mayonnaise
- 1/2 tsp wasabi paste
- 2 Tbsp mayonnaise
- 1/2 tsp wasabi paste
Cooking Instructions
Step 1
First, let’s cook the rice. Rinse 200g of short-grain rice until the water runs clear. Use slightly less water than you normally would for cooking rice (about a 1:1 ratio of rice to water). Add a 3x4cm piece of kombu to the pot for extra depth of flavor and cook the rice.
Step 2
Prepare the sea eel. Gently rinse the eel under running water and pat it thoroughly dry with paper towels. Cut it into bite-sized pieces. To eliminate any gaminess, sprinkle 1 tablespoon of mirin over the eel pieces and let them marinate for about 10 minutes.
Step 3
Take half a cucumber. Use a peeler to remove the skin in strips, then carefully scoop out and discard the watery seeds. Julienne the cucumber into thin strips for a pleasant texture in the roll.
Step 4
Cut the two imitation crab sticks into thirds lengthwise, or shred them into thin strips with your fingers. Thinly cut ingredients are easier to roll.
Step 5
In a small bowl, combine the shredded imitation crab sticks with 2 tablespoons of mayonnaise and 1/2 teaspoon of wasabi paste. Mix well until evenly coated. Adjust the amount of wasabi to your preference.
Step 6
Finely julienne 1/4 onion. Soak the julienned onion in cold water for about 5 minutes to mellow its sharpness, then drain thoroughly in a colander. Finely julienne a small piece of fresh ginger as well. These aromatics will add a lovely zest to the rolls.
Step 7
Let’s prepare the eel glaze. In a small bowl, whisk together 1 tablespoon of soy sauce, 1/2 tablespoon of sugar, 1/2 tablespoon of mirin, and 1/2 tablespoon of oligosaccharide until the sugar is dissolved.
Step 8
Heat a non-stick pan over medium heat. Place the mirin-marinated eel pieces in the dry pan (no oil needed) and sprinkle lightly with salt. Cook until almost done, then brush both sides generously with the prepared eel glaze.
Step 9
Continue to cook the glazed eel over medium-low heat, turning occasionally, until it’s nicely caramelized and cooked through. Be careful not to burn the glaze. This step creates a wonderfully flavorful eel component.
Step 10
Once the rice is cooked, remove the kombu piece. Transfer the warm rice to a large bowl. In a separate small bowl, combine the sushi vinegar ingredients: 4 tablespoons rice vinegar, 2 tablespoons sugar, and 1 tsp salt. Stir until the sugar and salt are completely dissolved. Pour half of this sushi vinegar evenly over the rice. Using a rice paddle, gently fold and mix the vinegar into the rice, being careful not to mash the grains. It’s helpful to fan the rice as you mix to cool it quickly and give it a glossy finish. Set aside the remaining half of the sushi vinegar.
Step 11
Place a sheet of plastic wrap over your kimbap rolling mat. Lay a sheet of seaweed (shiny side down) on top of the plastic wrap. Spread a thin, even layer of sushi rice over the seaweed, leaving about 1-2 cm of space uncovered at the top edge. To prevent the rice from sticking to your hands, lightly dampen your fingertips with some of the reserved sushi vinegar as you spread the rice.
Step 12
Once the rice is evenly spread, carefully flip the seaweed over so the rice-covered side is facing down. Arrange the julienned cucumber, pickled radish strips, and seasoned imitation crab sticks horizontally across the seaweed, closer to the edge that will be rolled first.
Step 13
Starting from the edge with the fillings, roll the kimbap tightly, using the mat and plastic wrap to guide and compress the roll. Ensure the fillings are secure and the roll is firm.
Step 14
Slightly unwrap the top portion of the plastic wrap from the roll. Arrange the cooked eel pieces lengthwise along the top of the roll. Then, re-wrap the roll tightly with the plastic wrap to help it hold its shape. Repeat the entire process for the second roll.
Step 15
Let the wrapped rolls rest for about 10 minutes. This allows them to set and firm up, making them easier to slice. Without removing the plastic wrap, use a sharp knife to cut the rolls into your desired serving size. Slicing through the plastic wrap helps maintain a clean, neat cut.
Step 16
Carefully unwrap the sliced rolls and arrange them attractively on a serving plate. Garnish the top of the rolls with the finely julienned raw onion and ginger. This adds a final touch of freshness and visual appeal, completing your delicious California rolls!
