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1
Preheat oven or toaster over to 300F.
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2
Place the Unagi eel on the tin foil.
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3
Remove after 5-6 minutes.
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4
Cut into 1/2 thick strips.
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5
Let it cool before placing it on to the Nori so as not to melt the cream cheese.
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6
Place your sushi mat within the gallon sized freezer bag.
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7
This prevents the rice from sticking to your mat.
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8
Lay the freezer bag covered sushi mat on the table of you.
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9
Lay the 1/2 bit of Nori seaweed on to the mat.
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10
With wet hands, spead a handful of sushi rice on the Nori seaweed, spread it so it covers the Nori from end to end.
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11
Press the rice gently but firmly into the Nori seaweed.
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12
Add the strip of Unagi, then add the strip of cream cheese against the Unagi and add a strip of cucumber.
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13
Grabbing the part of the sushi mat closest to you, roll it over the top from the sushi filling.
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14
Press it down and quickly reroll, making sure that both ends of the seaweed are touching so that they seal together.
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15
Rol the seaweed from the filling.
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16
Release the top of mat and use it to roll the sushi into the proper sushi form.
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17
Open the mat and sprinkle the sushi with sesame seeds.
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18
Cut roll into two, in half again, until there are 8 pieces.
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19
Place the pieces onto a plate and drizzle with eel sauce.
