Step 1

Mix soy sauce, mirin and sugar together in small pan. Heat over medium-low flame and reduce by 25%. Remove from heat.

Step 2

Mix cornstarch and enough water to make a thick slurry. Stir into soy sauce mixture. As the sauce cools it will thicken.

Step 3

Heat nori sheets over an open flame for a few seconds per side (this adds flavor).

Step 4

Place a bamboo sushi mat down with bamboo lines running horizontally. Then add one sheet of nori on the bamboo sushi mat (you can lay a piece of plastic wrap on the surface of the mat first if you want to protect it and to help avoid stickiness) and spread ¾ to 1 cup cooked sushi rice on the ¾ of the nori sheet closest to you.

Step 5

Put cucumber strips, black cod and broccoli sprouts 1 inch from the start of the nori and rice closest to you, leaving 1½ inches of rice on the far side without ingredients and 1 inch of plain nori to seal the roll on the far end.

Step 6

Start rolling from the loaded end and apply pressure as you go. Wet the end of the nori sheet and complete the roll.

Step 7

Cut into 6 to 8 bite-size pieces and drizzle with unagi sauce.

Step 8

Optional: serve with pickled ginger and wasabi. Enjoy!