Ingredients: Seaweed, rice, barbecued eel (Anago), Japanese parsley (Mitsuba), cucumber

Preparation: Inside-out

Popularity: Growing

Though a lot of people still won’t try eel, just because it’s not as common to westerners as chicken, there are a growing number of sushi fiends who, while looking to try something different, stumble upon the flavor and texture of one of Japan’s most popular seafoods.

The Anago Roll is basically an eel roll, and as such it can be made many different ways. Some have mayonnaise, some use egg as the outer skin of the roll (as seen in the photo above), which gives it an interesting yellow appearance (especially when topped with gold fish eggs), but really the only thing that you need to make an Anago Roll and Anago Roll is, well, Anago.

Seriously, give it a try. Eel won’t bite… well, as long as it’s barbecued first, anyway.