Eel Avocado Roll Recipe

Prepare Sushi Rice

Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to the manufacturer's instructions. Once done, let it cool slightly.

Season the Rice

In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice. Allow the rice to cool to room temperature.

Prepare the Fillings

Slice the smoked eel into thin strips and the avocado into thin slices.

Assemble the Rolls

Place a nori sheet on a bamboo sushi mat, shiny side down. Wet your hands to prevent sticking and take a handful of sushi rice, spreading it evenly over the nori, leaving a 1-inch border at the top. Place a few strips of eel and a few slices of avocado in a line across the center of the rice.

Roll the Sushi

Using the mat, carefully roll the sushi away from you, applying slight pressure to keep it tight. Continue rolling until you reach the border of the nori. Dampen the edge with a little water to seal the roll.

Slice and Serve

Using a sharp knife, slice the roll into 6-8 pieces. Serve with soy sauce, wasabi, and pickled ginger on the side.