5. Dragon Sushi Roll – Principal Ingredients: Eel, Crab, Cucumber / Avocado on the exterior of the Dragon If you enjoy eel, the dragon roll should be your first choice. While the base roll may vary from store to store, it is typically a California roll, with a whole sheet of eel on top.
- Eel is a sea snake, and snakes resemble dragons, which is how the dragon roll got its name.
- However, there are restaurants that decorate it to resemble a real dragon.
- It’s soooo good!!! It contains all of my favorite ingredients in one roll.” (Javi, Male, 30’s) – Actually, eel is an excellent source of iron and vitamins.
Not only is it soooo delicious, but it is also soooo healthy. 
What is eel sushi like?
Freshwater Eel Flavor – When you think of freshwater eel, you may immediately think of delicious eel sushi dishes. In general, freshwater eels have a texture ranging from soft to medium-firm and a flavor reminiscent of lobster and chicken. Some people assert that eels have a bland flavor, but this is not the case.
It combines sweetness with a soft but relatively firm texture to create the delectable flavor of eel meat. It tastes somewhat like raw salmon, squid, or lobster. In addition, they have a high level of oiliness. Indeed, eels taste very good. When eating freshwater eels, you can detect a robust flavor and a bit of firmness reminiscent of lobster.
In addition, the fishiness of their white meat is less pronounced than that of saltwater eels, so the fishy aftertaste is barely detectable. European eels are a species of freshwater eel with small fins and serpentine bodies. 
Matchstick the cucumber and red bell pepper, and slice the avocado into thick strips. Put them away. Assemble unagi roll. On a sheet of nori/seaweed paper, evenly distribute one-fourth of the sushi rice. If the sushi rice is sticking to your hand, wet your hand and spread the rice with your fingertips.
On top of the rice, arrange the cooked unagi, cucumber, red bell pepper, and avocado. Grab the bottom of the seaweed paper and position it over the fillings to cover them. Roll the roll with care and give it a gentle squeeze. Once the roll has been rolled, place it seam side down on the serving dish. Continue until all rolls have been assembled.
When you’re ready to serve the roll, moisten your knife with water and saw the roll into pieces. Wetting a knife prevents sushi rice from adhering to it. The rolls can be served with wasabi and soy sauce.
- Asian grocery stores carry frozen vacuum-sealed unagi that has been seasoned. They are typically located in the store’s freezer section.
- Broiling unagi yield better texture and flavor.
- When seasoning rice, start with half of the seasoning mixture and adjust to taste. You may not utilize the entire seasoning.
- Before slicing the roll, wetting the knife with water prevents rice from adhering to the blade.
Unagi Sushi Roll Dinner- My Eclectic Bites
Is eel a tuna?
The Mori term for freshwater eels is tuna. In this resource, the terms will be used interchangeably. Mori have traditional belief systems and a vast knowledge of tuna. This resource is not intended to collect and disseminate the vast body of Mori knowledge that has been actively practiced by whnau, hap, and iwi for centuries.
- Rather, this resource compiles and organizes biophysical scientific knowledge that has been published in national and international literature – some of which is not readily available to the New Zealand public.
- While New Zealand tuna species are frequently described in terms of biophysical science (family, genus, species, etc.), Mori also have a large number of names for tuna relating to, for instance, appearance, coloration, season, size, behavior, locality, and flavor.
Current biophysical science recognizes three eel species in New Zealand: the endemic longfin (Anguilla dieffenbachii), the shortfin (Anguilla australis), and the Australian longfin (Anguilla dieffenbachii) ( Anguilla reinhardtii ). While we share our shortfin stocks with south east Australia and some Pacific Islands, only Aotearoa is home to the longfin (A.