Rice Paper Sushi Roll with Roasted Eel

This recipe combines the light and refreshing flavours of cucumber and avocado with the rich taste of roasted eel, all wrapped in a delicate rice paper and seaweed shell.


  • 1 roasted eel (unagi), thinly sliced
  • 1/2 cucumber, thinly sliced
  • 1/2 avocado, thinly sliced
  • 1 cup cooked sushi rice (cooled)
  • 3 tablespoons rice vinegar
  • 1 sheet rice paper wrapper
  • 1 sheet sushi seaweed
  • Soy sauce, for dipping (optional)
  • Wasabi paste, for dipping (optional)
  • Pickled ginger, for garnish (optional)


  1. Prepare the sushi rice:

    • Combine the rice vinegar, sugar, and salt in a small bowl.
    • Pour the vinegar mixture over the hot rice and fold gently with a spatular.
    • Let the rice cool completely before assembling the sushi.
  2. Prepare the fillings: Julienne the cucumber and thinly slice the avocado. Set aside.

  3. Soften the rice paper: Fill the shallow dish with warm water. Dip the rice paper wrapper in the water for a few seconds, just until it becomes soft and pliable. Be careful not to over-soak, as it can tear easily.

  4. Assemble the roll: Lay the softened rice paper and sushi seaweed on a clean work surface. Spread a thin layer of cooled sushi rice evenly over the bottom two-thirds of the wrapper, leaving a small border at the top.

  5. Arrange the fillings: Place the sliced eel, cucumber, and avocado in a horizontal line across the center of the rice.

  6. Roll the sushi: Using your fingertips, gently lift the bottom edge of the rice paper wrapper over the filling. Start rolling the sushi away from you, using your fingers to tuck in the fillings as you go. Form a tight but gentle roll. Moisten the top edge of the rice paper with a little water to seal the roll.

  7. Slice and serve: Cut the roll into bite-sized pieces using a sharp knife. Serve immediately with soy sauce, wasabi paste, and pickled ginger for dipping, if desired.

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