Thick rolls are ideal for your lunch. In this roll, pleasantly bitter arugula leaves, mild spicy daikon sprouts, richly flavored eel, good-quality crabmeat, and avocado create a sensational color, flavor, and texture experience. Put this in your lunch bag and enjoy an amazing midday treat.
- 1 package unagi no kabayaki (prepared eel) (½ pound) (for heating instructions, see below) or cured fish such as gravlax or smoked salmon (choose a less salty variety)
- 3 tablespoons tsume (quick rich brown shoyu sauce) or Sriracha mayonnaise sauce
- 2/3 package kaiware (daikon sprouts) (2 ounces) or other seed sprouts
- Sixteen ½-inch-square, 4-inch-long cucumber sticks (for cutting instructions, see below)
- 1½ cups good-quality canned crab meat or cooked crab meat (7 ounces)
- 16 avocado sticks from 1 ripe but firm avocado (for cutting instructions, see below)
- 2 cups arugula or baby salad green leaves (about 2 ounces)
- 6 cups (lightly packed) prepared sushi rice (1½ cups, 9.5 ounces, per roll)
- 4 whole sheets nori (laver); choose the thick variety
Remove the reheated eel from its package and cut it into three pieces crosswise, each about 4 inches long. Cut the head end and the middle pieces into 6 long strips lengthwise and cut the narrower tail section into 4 long strips, to make 16 strips.
Line up all the filling ingredients—tsume, eel, daikon sprouts, cucumber, crabmeat, avocado, and arugula—on a tray. Now follow the instructions in the Master Recipe (My Mother's Classic Thick Roll)
1. When you are using tsume in the roll, smear 1½ to 2 teaspoons across the center of each roll.
2. Spread one-quarter of the fillings in the following order: eel, daikon sprouts, arugula, crabmeat, cucumber, and avocado.
3. You can prepare this roll half a day in advance.
4. Serve with or without an additional sauce.