Unagi sushi roll with brown rice

Unagi sushi roll with brown rice



2 cups brown rice;
3 cups cold water;
2 oz. rice vinegar;
2 tablespoons fine sugar;
1/2 pound bbq eel (unagi);
1 ripe avocado;
nori sheets, as needed;
1 Tbsp. toasted sesame seeds (mix of
black and white sesame seeds);
wasabi, as needed;
pickled ginger, as needed.


1. Rinse the rice a couple of times under cold running water. Since the brown rice is not packed with talc, it doesn't need as much rinsing as the white sushi rice.

2. Put the rice with the water in a rice cooker and cook it according to the rice cooker's manual.

3. After the rice is ready, do not lift the lid for 15 minutes.

You can also use a saucepan to cook the brown rice. In this case bring the rice to a boil and reduce the heat to low. When all the water is absorbed, remove from heat and do not lift the lid for 15 minutes as well.

4. After 15 minutes, stir gently and fan the rice a little bit until all the steam escapes.

5. Mix the rice vinegar and the sugar in, cover and let the rice stand for 20 minutes.

6. In the meantime, peel and seed the avocado, and slice it to about 14 slices.

7. Warm slightly the bbq eel and slice it to about 16 slices.

8. Wrap a bamboo sushi mat with some cling wrap in order to prevent it from sticking to the rice.

9. Place a sheet of nori on the mat and place a ball of rice on it, the size of a baseball.

10. Dip your fingers in water and spread the rice over the entire nori sheet.

11. Sprinkle with sesame seeds and turn the sheet upside-down, with the rice facing the sushi mat.

12. Place 3 slices of avocado and 3 slices of bbq eel in the middle of the nori, arranged lengthwise.

13. Roll with the sushi mat and close the sushi roll tightly.

14. Place the sushi roll on a cutting board and cut it into 8 pieces.

15. Repeat until you run out of ingredients.

At the end you should have some rice left, which you can use to make some more avocado and cucumber rolls, if you want. Serve the brown rice unagi rolls with wasabi, soy sauce and pickled ginger on the side. Click here for more sushi recipes.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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