Cooks this dish for paying guests · Verified chef · Answers buyers directly
1 h total45 min hands-onServes 2Medium
85 more verified cooks and this recipe costs $14.99
TOP RATED → LEGENDSmoked eel laid over the outside, tomato and cucumber inside, and a hat of chilli threads there for the smell as much as the heat.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Sushi rice000 g
Nori000 g
Smoked eel, kabayaki000 g
Tomato000 g
Avocado000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Kabayaki eel: vacuum packs, and what a good one looks like
Wrapping the outside of an uramaki in eel, filmed from above
The mat, the film, and cutting eight even pieces
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 15 of the 18 carry a photo of what it should look like at that moment, and 6 carry a short clip for the parts a still cannot show.
Hardest step: laying the eel over the roll without it tearing — step 11 of 18.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Daria Melnyk watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Seeding and drying the tomato
Wiping the knife between every cut
Chilli threads on at the table, never before
The rice seasoning ratio, and how thin the eel is sliced so it wraps the roll without cracking.
Written by Daria Melnyk. Visible only to people who bought this recipe.
Read it — $6.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
415 people cooked it, 94% got it right, and that is the entire reason it costs $6.99 rather than nothing. In 85 more cooks the price becomes $14.99. Your copy never does.
One payment · Yours for good · No subscription
