Sushi Nagoya Rolls

TheJapanFoodChannel's picture

Dec. 17, 2012


Fatty tuna slices 50 Gram
Sushi meat 25 Gram , sliced (of your choice)
Mango 1/4 , sliced
Avocado 1/4 , sliced
Eel 100 Gram (coated with unagi sauce)
For sushi rice base
Sushi rice 1 Cup (16 tbs) , cooked, drained
Nori sheet 1



1. Prepare sushi rice base.


2. Lay fatty tuna slices, sushi meat of your choice, mango, and avocado slices across the nori facing side of sushi base.

3. Roll the bamboo mat as shown in the video. Squeeze, but be gentle.

4. Once done, open the bamboo mat, and remove the plastic wrap.

5. Lay eel slices on top of sushi. Cover it again with plastic wrap, and squeeze with bamboo mat to make it look one.

6. On chopping board, place sushi roll, and cut it into slices over the plastic wrap. Wipe sushi knife each time with wet towel.


7. Serve Nagoya rolls with Miso soup.


Dip towel in rice vinegar and water mixture each time between cuts.

Recipe Summary

Difficulty Level: Medium
Servings: 2

Nutrition Facts

Serving size

Calories 533Calories from Fat 96

 % Daily Value*

Total Fat 11 g16.9%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 113 mg4.71%

Total Carbohydrates 81 g27%

Dietary Fiber 2 g8%

Sugars 3 g

Protein 24 g48%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet