Eel and Cucumber Maki Platter
Warm sushi rice, cool cucumber, and glazed unagi come together on one board for a home version of a sushi counter favorite.
Rolling your own maki takes patience the first time, but seasoned rice and a sharp knife make it far easier than it looks. Cooked eel brushed with a sweet glaze pairs naturally with cool cucumber, so the two rolls play off each other on the same board. Serve with soy sauce and pickled ginger and let everyone build their own bite.
Ingredients
Method
Tap a number to mark a step doneRinse sushi rice in a fine mesh strainer until the water runs clear, then cook with the water in a rice cooker or covered pot until tender, about 18 minutes.
Warm rice vinegar, sugar, and kosher salt in a small saucepan over low heat just until dissolved, then fold the mixture into the hot rice with a wooden spatula and let it cool to room temperature.
Lay a sheet of nori shiny side down on a bamboo mat, spread a thin, even layer of rice over three-quarters of the sheet, leaving the top edge bare.
Arrange cucumber batons in a line across the rice, roll the mat away from you into a tight cylinder, and press gently to seal the bare edge.
Repeat with the eel, laying strips of warmed unagi across the rice instead of cucumber, brushing with eel sauce, then rolling the same way.
Slice each roll into six even pieces with a wet, sharp knife, wiping the blade between cuts to keep the edges clean.
Arrange the eel and cucumber pieces together on a wooden board, brush the eel rolls with extra eel sauce, and scatter sesame seeds over the top.
Kitchen note
Keep a bowl of water with a splash of rice vinegar nearby to wet your hands and knife blade, which stops the sticky rice from tearing the nori as you roll and slice.
