I'm going to show you how to make eel tail
scallion roll traditional way.
I have seaweed here.
I'm going to cut it in half.
I use the Japanese fish knife.
So one side comes straight and only this side
comes in.
It has to be very, very sharp when you're
making sushi.
Otherwise you're not going to cut nicely.
Also I suggest you get the thinner blade.
If it's too thick, like for cutting root vegetable,
it's going to ruin your sushi because it's
very delicate and you need a nice sharp thin
blade like this.
I have rough side up on the bamboo mat.
With your hand, spread the rice on the seaweed.
Make sure you have a no rice zone on the top,
about a 1/4 to 1/2 inch.
The best sushi rice temperature to make sushi
is body temperature.
So it's not cold, but it's not hot either.
The eel tail.
The scallion.
We use the scallion green part and the white
part both.
Thinly sliced.
So I'm going to put the scallion on first.
I'm putting the scallion on the center of
the rice.
Every time you put the ingredients on the
sushi mat, you want to put the ingredients
in the center of the rice.
You don't want to put them over there in the
front.
You don't want to put them spread all over.
You just want to put it in the center.
Now I'm going to put the eel tail.
Make sure it's nice and evenly spread.
Pick up your bamboo with your thumb with other
four fingers holding the ingredients.
The end of the seaweed go to end with the
rice.
Tighten up towards you.
So that makes it tighter.
Pick up.
Roll into shape.
Now I'll show you how to slice the roll.
Cut in half first.
I am going to trim up the sides so that will
make it neater.
Or you can serve it as it is.
The thin rolls you have to cut in one bite
size.
So when I eat the thin roll, I want to cut
it into eight that way I can eat it in one
bite.
The thick is sometimes too big for me to eat
it so I usually cut it into eight.
You can put the scallions in any other rolls,
but this is a very traditional eel tail scallion
rolls.
