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| Expand? | Letters | Answer | Clue | |||||
| 99% | 3 | Exact Match! | ||||||
noun • the fatty flesh of eel; an elongate fish found in fresh water in Europe and America; large eels are usually smoked or pickled • voracious snakelike marine or freshwater fishes with smooth slimy usually scaleless skin and having a continuous vertical fin but no ventral fins | ||||||||
| 51% | 8 | Used by some sushi restaurants for sashimi and sushi rolls | ||||||
noun • flesh of very large tuna • largest tuna; to 1500 pounds; of mostly temperate seas: feed in polar regions but breed in tropics | ||||||||
| 46% | 10 | Often used in sushi rolls like California rolls | ||||||
noun • A cudgel, originally made of the wood of a crabapple tree, hence any similar club. • A crabby, ill-tempered person. • A processed food, made of surimi to somewhat resemble the legs of a crab. | ||||||||
Ingredient In Some Sushi Rolls Crossword Clue
There is 1 exact and 153 possible answers.
We've checked our database and believe the answer is
EEL which was last seen in the New York Times crossword.
Check other possible answers below.
Check other possible answers below.
We think the answer to this crossword clue is:
EEL
Updated: October 11, 2023
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Clue Last Found In...
| Source | #Number | Answer |
|---|---|---|
| New York Times24 Aug 2009 | Down 53 | |
This clue was last seen in the publications above.
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Similar Clues
| Clue | Source | |
|---|---|---|
1 | Do you know what sushi rolls are wrapped in? Me neither!
The Guardian Cryptic -
19 Sep 2022 | The Guardian Cryptic / 19 Sep 2022 |
2 | Ingredient in sushi rolls and poke bowls
New York Times -
09 Jun 2022 | New York Times / 09 Jun 2022 |
3 | It rolls on a Rolls
New York Times -
15 Oct 2006 | New York Times / 15 Oct 2006 |
4 | Often used in sushi rolls like California rolls | |
5 | Sushi ingredient
New York Times -
30 Jun 1991 | New York Times / 30 Jun 1991 |
6 | Used by some sushi restaurants for sashimi and sushi rolls | |
7 | What a Rolls rolls on
New York Times Bonus -
01 Mar 2003 | New York Times Bonus / 01 Mar 2003 |
