Good afternoon here me will give you a recipe eel roll with cream cheese and cucumber which is delicious The way making it is very very easy. You just need to be careful to get results from eel roll with cream cheese and cucumber which has aroma and taste that able evoke our tastes.

So that the result of eel roll with cream cheese and cucumber, what needs to be done is start from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare eel roll with cream cheese and cucumber delicious as long as you know the tricks and how to make this dish can be treat very special.

Ingredients and seasonings used in make

1. Prepare 1 cup Prepared sushi rice
2. Prepare 1 Toasted sesame seeds, Eel sauce
3. Use 1 gallon size freezer bag
4. Prepare 1 large Sushi rolling mat
5. Prepare 1 small Bit of tin foil (To cook the unagi eel on in oven)
6. Take 1 slice Full sheet of Nori seaweed (cut into halves)
7. Prepare 2 1/4 slice of the block of the cream cheese (taken lengthwise in the block)
8. Use 2 slice Cucumber slices (1/4 thick in width, and the length of the Nori seaweed piece)
9. Prepare 1 oz 4-6 oz. of Unagi (eel), cooked, cut into 1/2" strips the length of the Nori seaweed.

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How to make Eel roll with cream cheese and cucumber:

1. Preheat oven or toaster over to 300°F. Place the Unagi eel on the tin foil. Remove after 5-6 minutes.
2. Cut into 1/2 thick strips. Let it cool before placing it on to the Nori so as not to melt the cream cheese.
3. Place your sushi mat within the gallon sized freezer bag. This prevents the rice from sticking to your mat.
4. Lay the freezer bag covered sushi mat on the table of you. Lay the 1/2 bit of Nori seaweed on to the mat.
5. With wet hands, spead a handful of sushi rice on the Nori seaweed, spread it so it covers the Nori from end to end.
6. Press the rice gently but firmly into the Nori seaweed. Add the strip of Unagi, then add the strip of cream cheese against the Unagi and add a strip of cucumber.
7. Grabbing the part of the sushi mat closest to you, roll it over the top from the sushi filling. Press it down and quickly reroll, making sure that both ends of the seaweed are touching so that they seal together.
8. Rol the seaweed from the filling. Release the top of mat and use it to roll the sushi into the proper sushi form.
9. Open the mat and sprinkle the sushi with sesame seeds. Cut roll into two, in half again, until there are 8 pieces.
10. Place the pieces onto a plate and drizzle with eel sauce.
11. Done and ready to serve!

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how is this? Easy isn’t it? That’s the make eel roll with cream cheese and cucumber that you try it at home. Hope it’s useful and good luck!