The only sushi that I like are the rolls that do not contain anything raw. I’ve tried them, don’t like it. So, I try to find alternative ways to eat some of my favorite, classic rolls to spice things up. This is one of my favorite alternatives. It’s a classic California Roll with just a few added incredients, including my favorite eel sauce recipe. I pair this with any stir fry that I make.

Prep time: 10 minutes

Ingredients for roll:

• 1 cup cooked rice
• 1 pack imitation crab
• 1 cucumber & avacado (both sliced)
• 1 sheet of seaweed
• 1 can of crispy onions

Ingredients for eel sauce:

• 2 tablespoons soy sauce & mirin
• 1 tablespoon sugar & water

For the eel sauce, you simply want to add all the ingredients to a bowl and whisk together. Then, pour into a pan on medium/high heat and bring to a boil. It’s that simple for the sauce.

For the sushi roll, lay out your sheet of seaweed and gently press the cooked rice on to the sheet, spreading evenly. Add the imitation crab, avacado, and cucumber to the middle of the rice. Add the filing to your liking. Sometimes I prefer more of one ingredient than another.

Once the filling has been added, roll together on a rolling mat and add a little pressure to secure. Sprinkle cripsy onion to the top and drizzle the eel sauce over the roll.

Nutrition Information:

Nutrition information is unavailable for this recipe.