NAKAGAWA'S EEL HAND ROLLS

Nakagawa's Eel Hand Rolls image

Provided by Craig Claiborne

Time 15m

Yield 1 serving

Number Of Ingredients 6

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1 plastic package baked eel with sauce (see note)
1 rectangle packaged roasted seaweed
1/3 cup (approximately) cooked sushi rice (see recipe)
10 fine julienne strips peeled cucumber, about 3 inches long
1/2 teaspoon Japanese horseradish (see recipe)
1 teaspoon sesame seeds

Steps:

Drop eel in plastic bag into boiling water and let stand 2 minutes.
Cut seaweed into a rectangle measuring 4 by 7 inches.
Dampen fingers with cold water. Put rice off center near lefthand edge of rectangle of seaweed. Pat down with dampened fingers to flatten slightly. Brush with horseradish. Sprinkle with sesame seeds.
Open eel package and cut into diagonal, parallel 1/2-inch-wide slices. Top rice with these slices. Pour sauce from the plastic package over eel and rice. Add cucumber strips.
Fold bottom left corner over to partly cover rice. Roll seaweed into shape of ice cream cone. Eat by hand.