March Green Challenge – Eel & Avocado Inside Out Roll with Shrimp Tempura Recipe

My husband and I love eel & avocado rolls, however when it comes down to ordering it from a restaurant, it can get kind of pricey. Two rolls end up costing about $12. Ouch! My husband decided that he wanted to get creative in the kitchen one night. (I love it when he does this!) He went ALL out and did everything from scratch! I'm going to break this down into the separate recipes you'll need for each step.

Eel & Avocado Inside Out Roll with Shrimp Tempura (Makes Approx 8 Rolls) -


  • 4 to 8 - Nori Sheets
  • 3 Cups - Cooked Sushi Rice (3 cups before it has been cooked.)
  • 5oz - Smoked Eel (Cut into 4 inch by .5 inch strips)
  • 1 - Avocado (Sliced thinly)
  • Shrimp Tempura
  • Eel Sauce
  • Water (For your hands and cutting knife.)


  1. Wrap sushi rolling mat in plastic wrap. (Start with the rounded side and wrap 2-3 times around the entire mat.)
  2. Break nori sheet in half. You can also break it so you have a larger piece to use, but you don't need the entire sheet.
  3. Wet your hands, and grab approximately a handful of your sushi rice.
  4. Press rice down gently and evenly on top of nori sheet. Rice shouldn't be more than 1cm thick.
  5. Flip the nori sheet with rice over so rice is on top of the rolling mat.
  6. Place two slices of eel, two slices of avocado, and your shrimp tempura on the edge of the nori.
  7. Using the edge closest to you, life the mat up and over the eel, avocado, and shrimp creating a rectangular hill. If this has been done loosely you can tighten the roll from the top before continuing.
  8. Continue rolling the same way you starting the roll. Make sure you keep the roll as tight as possible while rolling. Tip* Keep even pressure along the entire roll to help insure tightness.
  9. Once you're done rolling, and your roll is the shape that you want, wet a sharp knife, and cut roll into 8 even pieces.
  10. Eel sauce can be drizzled on top of the roll and/or used for dipping.

Sushi Rice (Makes Approx. 8 Rolls) -


  • 3 Cups - Shari "Sushi" Rice
  • 3.5 Cups - Water
  • 1/2 Cup - Rice Vinegar
  • 2 TBSP - Sugar
  • 2 TBSP - Salt


*Note: If you haven't invested in a rice cooker, you should. Not just for sushi, but for all of your rice cooking needs.*

  1. Wash 3 cups of rice under a running faucet for 1-2 minutes. Or place the rice in a large bowl, fill it with water, swish it around, dump it out, and start over. Wash your rice until there are no more starches.
  2. Add 3 cups of your short grain sushi rice to your rice cooker.
  3. Add 3.5 cups of water to your rice.
  4. Use the white rice setting on your rice cooker.
  5. Check your rice occasionally. As soon as the water is all gone, turn off your cooker. This should take 20-25 minutes. You want to avoid browning the rice. Rice will appear shiny, and will have retained some stiffness. If it has become mushy, it was over cooked.
  6. With a wooden spoon, gently remove rice from cooker and place in a large wooden or plastic bowl.
  7. Once rice has reached room temperature, combine rice vinegar, sugar, and salt over medium heat until all solid ingredients are dissolved.
  8. Pour rice vinegar mixture on rice, and stir thoroughly with a wooden spoon.

Eel (Makes Approx. 8 Rolls) -


  • 5oz - Smoked Eel


  1. Cut eel into 4 inch long strips. They should be about 1/2 inch wide.
  2. Heat oven to 350F.
  3. Place eel on a parchment lined baking sheet.
  4. Cook at 350F for 10 minutes.

Shrimp Tempura (Makes 8 Rolls) -


  • 32 - Large Raw Fresh or Frozen Shrimp
  • Peanut Oil (Canola will work OK too.)
  • 1 Cup - Flour
  • 1 TBSP - Corn Starch
  • 3/4 to 1 Cup - Seltzer Water
  • Salt to Taste


  1. Combine all dry ingredients.
  2. Starting with 3/4 cup of seltzer water, add to the dry ingredients until batter has reached cake batter consistency.
  3. Remove tails from half of the shrimp. De-vein all shrimp if necessary.
  4. Skewer 4 shrimp on each skewer. The two end shrimp should have their tails intact and facing toward the end of the skewer.
  5. Coat thoroughly with tempura batter.
  6. Deep fry in peanut oil (oil should be around 350F) until golden brown. Approximately 4-5 minutes.

Unagi Sauce (Eel Sauce) -


  • 1/2 Cup - Soy Sauce
  • 1/2 Cup - Marin (Sweet Rice Wine)
  • 1/4 to 1/2 Cup - Sugar (Just depends on how sweet you want it.)


  • In a small bowl combine all ingredients.
  • Pour into a small pot.
  • Cook and stir with a wooden spoon on MEDIUM heat until mixture is reduced to 3/4 of a cup. (You can certainly double this recipe to have more on hand.
  • Sauce can be stored in the fridge for several weeks.

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  3. Simple Avocado Mayonnaise Recipe – March: Green Challenge
  4. Panda Express – FREE Peppercorn Shrimp 02/22
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