AVOCADO AND EEL ROLLS
- 2 cups cooked Nishiki Rice
- 1/3 cup Seasoned Rice Vinegar
- 1 medium avocado
- 1 medium cucumber, peeled and shredded
- 2 sheets Hime Sushi Nori, Roasted Seaweed
- 1/2 package of cooked eel in sauce, cut into 1/2 inch strips (optional: JFC UNAGI KABAYAKI)
- 1 bamboo mat for rolling sushi
Cook rice as directed on package. Cool rice into large bowl after done. Pour vinegar over cooled rice; gently stir until all is combined. Squeeze out excess water from shredded cucumber and set aside.Unroll bamboo mat flat. Place a piece of plastic wrap then line 1 sheet nori on mat. Place about 1 cup rice mixture on nori, evenly spread on top of the nori. Cover with another piece of plastic wrap on top of the rice and press rice into an even thin layer. Flip over to make the nori side face up, peel off plastic wrap and lay 2-3 strips of eel strips and some shredded cucumber across center of nori sheet. Roll the mat away from you by turning bamboo mat edge nearest you, up and over filling. Firmly press bamboo mat around roll to shape. Unroll mat and set aside. Halve avocado; discard seed and peel. Slice ?? of the avocado lengthwise into thin wedges and fan out, transfer to the roll to make sure the roll is covered well. Top the roll with plastic wrap then bamboo mat and gently press down and shape the roll. Remove mat and repeat with remaining ingredients to make 2 rolls. TIP: Cut each roll crosswise into 8 equal slices before removing plastic wrap to keep topping intact. Remove plastic wrap before serving.
Makes: 16 slices
Per slice: 91 calories, 2.5g protein, 5g fat, 9g carbohydrate, 297 mg sodium, 4mg cholesterol.
To serve: Mix Kikkoman Soy Sauce and Hime Wasabiko (Japanese Horseradish Powder) for dipping as desired.