Authentic home cooking from Japan, with US measurements. 
Fluffy Egg and Anago (Conger Eel) Hand-Rolled Sushi
This sushi highlights the collaboration with rice oil. It features rolled omelet, fluffy anago (conger eel), and cucumber—simple, but so delicious you'll want to eat as many as you can!
Recipe background:
This dish was created by Chef Naoko Oda using rice oil and was featured on Wakayama Broadcasting on June 22. The rice oil gives the sushi a gentle finish. This recipe is published with Chef Oda's permission.
Fluffy Egg and Anago (Conger Eel) Hand-Rolled Sushi
This sushi highlights the collaboration with rice oil. It features rolled omelet, fluffy anago (conger eel), and cucumber—simple, but so delicious you'll want to eat as many as you can!
Recipe background:
This dish was created by Chef Naoko Oda using rice oil and was featured on Wakayama Broadcasting on June 22. The rice oil gives the sushi a gentle finish. This recipe is published with Chef Oda's permission.
Open in Cookpad AppSteps
- 1
Cook the washed rice with kombu and rice oil as usual. Add ingredients from [A] and mix to make sushi rice.
- 2
Beat the eggs, add ingredients from [B], and cook in rice oil to make a rolled omelet about 3/4 inch (2 cm) thick.
- 3
Place the anago fillets and ingredients from [C] in a frying pan, cover, and steam-cook over medium heat.
- 4
Cut the cucumber into sticks about 2 1/2 inches (6 cm) long, sprinkle lightly with salt, and wrap with shiso leaves.
- 5
To assemble, place the sushi rice from step 1 and the fillings from steps 2, 3, and 4 on nori sheets, then roll them up by hand.
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