Now I am going to show you how to make a cone
shape hand roll.
I have eel and cucumber; I am going to show
you how to slice eel.
The eel comes already fileted and barbecued
with sauce.
You can buy fresh eel but it is not easy to
treat it yourself, so I suggest you buy it
already prepared.
You can buy it in the frozen section and it
comes like this.
Even the sushi restaurants buy it like this
so do not feel cheated because everybody does
it.
In Japan we do not buy fresh eel.
There is a special person who only gets eel
all day long and makes it.
So that is how difficult it is to treat eel.
I just want to slice it.
The only things you have to know about eel;
when eel is cold the meat and the skin are
very hard, so you have to heat it up in the
oven.
I think sometimes you notice when you order
an eel dish in sushi restaurants the chef
just slices it and puts it in the toaster
oven behind him and then they serve it to
you a little warm.
That is why, because otherwise the skin is
too hard.
Now the seaweed; we are going to use a half
sheet of seaweed.
I will wet my hand.
I am going to use a little bit of rice and
at an angle, a 45 degree angle, with my finger
I will put a little indentation so the ingredients
sit nicely on the rice.
Like that, then eel.
Let us say we heat it up, the eel, two of
them.
The corner comes up and then comes in, like
that.
Now you close it, a little rice and that is
the glue.
That is how you make a cone shape hand roll.
