Ingredients with Measurements:
- 1 cup sushi rice
- 1 1/2 cups water
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 4 sheets of nori
- 1/2 pound cooked eel, sliced into thin strips
- 1/2 cup mayonnaise
- 1 tablespoon sriracha sauce
- 1 avocado, sliced
- 1/2 cucumber, sliced into thin strips
- 1/4 cup tobiko (flying fish roe)
- Soy sauce and wasabi for serving
Special equipment needed:
- Bamboo sushi mat
- Plastic wrap
Step-by-step instructions:
1. Rinse the sushi rice in cold water until the water runs clear. Drain the rice and place it in a pot with 1 1/2 cups of water. Bring to a boil, then reduce the heat to low and cover the pot. Cook for 18 minutes, then remove from heat and let it sit for 10 minutes.
2. In a small saucepan, combine the rice vinegar, sugar, and salt. Heat over low heat until the sugar dissolves. Remove from heat.
3. Transfer the cooked rice to a large bowl and add the vinegar mixture. Use a wooden spoon to mix the rice until it is evenly coated with the vinegar mixture. Let it cool to room temperature.
4. Lay a sheet of plastic wrap on top of the bamboo sushi mat. Place a sheet of nori on top of the plastic wrap, shiny side down.
5. Wet your hands with water and grab a handful of sushi rice. Spread the rice evenly over the nori, leaving a 1-inch border at the top.
6. Mix the mayonnaise and sriracha sauce in a small bowl. Spread the mixture over the rice.
7. Arrange the eel, avocado, and cucumber on top of the mayonnaise mixture.
8. Use the bamboo mat to roll the sushi tightly, starting from the bottom edge. Use the plastic wrap to help you roll the sushi tightly. Repeat with the remaining ingredients.
9. Cut the sushi rolls into 8 pieces each.
10. Sprinkle tobiko on top of the sushi rolls.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Room temperature
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 45g
Protein: 10g
Sodium: 600mg
Substitutions for ingredients:
- Cooked shrimp or crab can be substituted for the eel.
- Cream cheese can be substituted for the mayonnaise.
- Pickled ginger can be substituted for the tobiko.
Variations:
- Add sliced scallions or jalapenos for extra flavor.
- Use brown rice instead of sushi rice for a healthier option.
- Roll the sushi inside-out with the rice on the outside for a different presentation.
Tips and tricks:
- Wet your hands with water to prevent the rice from sticking to your hands.
- Use a sharp knife to cut the sushi rolls into even pieces.
- Serve the sushi rolls with soy sauce and wasabi for dipping.
Storage instructions:
Store leftover sushi rolls in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Sushi rolls are best served cold, but can be reheated in the microwave for 10-15 seconds if desired.
Presentation ideas:
Arrange the sushi rolls on a platter and garnish with sliced avocado, cucumber, and pickled ginger.
Garnishes:
- Sliced avocado
- Cucumber
- Pickled ginger
Pairings:
- Sake
- Green tea
Suggested side dishes:
- Miso soup
- Edamame
- Seaweed salad
Troubleshooting advice:
- If the sushi rice is too sticky, rinse it in cold water until it is less sticky.
- If the sushi rolls are falling apart, use more pressure when rolling them.
Food safety advice:
- Use cooked eel to prevent foodborne illness.
- Wash your hands and surfaces thoroughly before preparing sushi.
Food history:
The eel dynamite roll is a modern sushi creation that originated in the United States.
Flavor profiles:
The eel dynamite roll is a combination of savory eel, creamy mayonnaise, and spicy sriracha sauce.
Serving suggestions:
Serve the eel dynamite roll as an appetizer or as part of a sushi platter.
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Region: Japanese