Eel and Cucumber Roll

Name: Eel and Cucumber Roll
Cuisine: Japanese
Ingredients: Anago no tsume (eel sauce) or homemade tsume (quick rich brown shoyu sauce) (optional); Anago no tsume (eel sauce) or homemade tsume (quick rich brown shoyu sauce) (optional); Anago no tsume (eel sauce) or homemade tsume (quick rich brown shoyu sauce) (optional); Anago no tsume (eel sauce) or homemade tsume (quick rich brown shoyu sauce) (optional); 1 Japanese cucumber (about 3½ ounces) or 2 small Kirby cucumbers, cut into thin 2½-inch-long strips; 4 sheets nori (laver), cut into halves crosswise; choose crisp sheets; 2 tablespoons toasted white sesame seeds; 1 Japanese cucumber (about 3½ ounces) or 2 small Kirby cucumbers, cut into thin 2½-inch-long strips; ½ pound whole simmered conger eel or 1 package (6 ounces) unagi no kabayaki (prepared eel); ½ pound whole simmered conger eel or 1 package (6 ounces) unagi no kabayaki (prepared eel); ½ pound whole simmered conger eel or 1 package (6 ounces) unagi no kabayaki (prepared eel)

Ana-kyuu maki

Preparation info

Makes
7
rolls

Difficulty
Easy

Appears in

The Sushi Experience

By Hiroko Shimbo

Published 2006

About

Ana-kyuu, a contraction of the words anago (conger eel) and kyuuri (cucumber), is an eel and cucumber roll made without sushi rice. The sweet and tender conger eel, refreshing and crunchy cucumber, along with the crisp nori sheet offer a marvelous combination of tastes and textures. You can easily enjoy this at home with already prepared, purchased eel, unagi no kabayaki.

Ingredients

Asia
Japan
Fish course
Pescatarian

Ingredients

Method