shrimp, avocado, crispy potato, eel sauce

In a large bowl, combine the cooked sushi rice with rice vinegar, sugar, and salt. Mix gently to coat the rice without smashing it. Let it cool to room temperature.

Prepare Sushi Rice

Place a bamboo sushi mat on a clean surface and lay a nori sheet on top, shiny side down. With wet hands, spread a thin layer of sushi rice over the nori, leaving about 1 inch at the top edge.

Assemble the Roll

In the center of the rice, place a line of cooked shrimp, sliced avocado, and crispy potato strips. Optionally, sprinkle sesame seeds over the fillings.

Add Fillings

Start rolling the sushi away from you, using the mat to help keep it tight. Roll until you reach the top edge of the nori. Use a little water to seal the edge of the nori.

Roll the Sushi

Using a sharp knife, slice the roll into 6 to 8 pieces. Wipe the knife with a damp cloth between cuts to keep the edges clean.

Slice the Roll

Drizzle eel sauce over the sliced rolls and serve immediately with extra eel sauce on the side for dipping.

tornado roll

Recipe information

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