Caterpillar Roll
Not only is the Caterpillar Roll visually stunning, but it's delicious; unagi and cucumber rolled in nori and sushi rice topped with avocado and unagi sauce.
Equipment
- 1 bamboo sushi roller mat
- cling wrap
Ingredients
- ¾ lb bbq eel (unagi) cut into strips, warm
- 1 cup cooked sushi rice warm
- 4 sheets nori
- 1 small cucumber cut into strips
- 1 avocado pitted, peeled, and thinly sliced
- unagi sauce
- sesame oil
Recipe Instructions
- Wrap your sushi mat in cling wrap. Lay a sheet of nori on top. Wet your hands and spread ½ - ¾ cup of sushi rice on the nori, pushing down to evenly spread it out. Carefully flip the sheet over so the rice is on the bottom.
- Lay a unagi and cucumber slice on top of the nori, about an inch from the edge closest to you. Grabbing both nori and the mat, roll the mat over the filling so the extra space at the bottom touches the other side, squeezing down to make a nice tight roll. Squeeze down along the way to keep the roll from holding its shape.
- Transfer the roll to your cutting board. Arrange the avocado slices evenly apart on your knife and then transfer to the top of the roll. Place a piece of cling wrap over the roll, on top of the avocado. Use the mat to squeeze and push down.
- Remove the mat and the cling wrap. Drizzle with unagi sauce and sesame seeds.
- Cut into 6 equal pieces.
Nutrition
Calories: 82kcalCarbohydrates: 9gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 5mgPotassium: 172mgFiber: 3gSugar: 0.2gVitamin A: 139IUVitamin C: 4mgCalcium: 6mgIron: 0.3mg
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