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Author: Chef Sean An, Zip Fusion Restaurants
Recipe Provided By the California Avocado Commission and developed by a Featured Chef
This playful roll is standard in many sushi restaurants although each chef has his own version of it. Here the bonita flakes make an unusual touch. If the eel is still hot, the flakes will even wave a little bit in the presentation. Have fun and be creative with it!
slices marinated unagi (smoked eel), 4 inches long, approximately 1/8 lb
avocado, sliced thinly
Japanese cucumber, julienne cut (approximately 50 pieces)
gobo (can be purchased at Asian markets, or substitute marinated carrot), sliced in half
piece seaweed paper
cooked sushi rice
shredded bonita flakes (dried tuna)
- Place unagi on aluminum foil and bake for 2-3 minutes at 450 degrees in oven.
- Cover seaweed paper with rice, evenly and to the edge
- Place warm unagi, gobo and cucumber slices on paper, overlapping ingredients to fit into a cylinder shape.
- Roll ingredients into a cylinder making rice the outside layer
- Flatten avocado slices with the edge of a knife
- Place slices on top of roll
- Place plastic wrap over the roll and make into a cylinder with a sushi roller
- Cut into 8 pieces and cover with sushi roller to make round again
- Arrange "caterpillar" into long curving shape or star shape
- Place bonita flakes over top and drizzle with eel sauce
- Decorate with gobo to plate
- Optional: add toasted rice paper sticks for "feelers," goma (sesame seed) sauce for "eyes"
- Optional: dip gobo into dark and light sesame seeds for color
- Use a dark plate for contrast
Read more about Chef An.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados.
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