Maki sushi with smoked eel and avocado
1 cup of rice for sushi
100 g of smoked eel fillet
2 tablespoons of vinegar, rice wine vinegar, preferably
1 ½ tablespoons of sugar
1/2 teaspoon of salt
1 avocado, sliced into small pieces
20 g of fish caviar
nori sheets for wrapping
Rinse the rice well. Let the rice drain for about 15 minutes. Pour 1½ cups of water and rice in the pot and bring it to a boil. After boiling, reduce the heat and cook for 15 minutes. Pour the vinegar, sugar and salt in a small saucepan. Put it on fire and stir until the mixture warms up and sugar dissolves. Put the rice in a bowl, add the vinegar mixture and mix. Wait until the rice cools.
Put a bamboo mat on the kitchen table and put a transparent film on top. Spread the rise over a square equal the nori sheet. Put a nori sheet on it and spread along the avocado slices and ½ spoon of fish caviar. Use both hands to wrap sushi in a tight roll. Then remove the film, cut into pieces 3 cm. Cut the smoked eel fillet into long pieces 3 sm wide, put one on each piece of sushi. Pour or brush unagi sauce on eel, sprinkle with sesame seeds.
Serve delicious maki sushi with pickled ginger (gari) and wasabi.
Cooking time: 1 hour