Caterpillar Roll Sushi
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Serves 1-2
40 mins
Steps
- Making the sticky sushi rice: Put your cooked short grain sushi rice into a bowl and let it cool slightly
- In a saucepan, heat rice vinegar, sesame oil, sugar and salt and mix
- Once fully dissolve, turn off the heat and drizzle the mixture on the cooked rice
- Fluff and toss the rice until well coated
- Prepare the ingredients: Bake the unagi according to the package instructions
- Once cooked, cut your unagi into strips lengthwise
- While the unagi is baking, cut your washed cucumbers lengthwise into strips
- Creating the sushi roll: Place a bamboo mat covered with plastic wrap (the lesser cleanup the better!)
- Place the nori sheet (of appropriate length) onto the mat and cover it evenly with a layer of cooked rice
- Make sure the rice covers the nori and is well patted down
- Tip: dip your hands in vinegar water to prevent the rice from sticking to your hands!)
- Flip everything over, rice side facing down and seaweed side facing you
- Arrange and place as much unagi and cucumber strips as you like on top of the nori (as long as it does not overflow when wrapping!)
- Applying slight pressure, roll up the bamboo mat to shape the sushi
- Ensure that your sushi is well and tightly rolled
- Cut your ripe avocado in half and remove the pit and skin
- Slice the avocado into thin slices and place them on top of your roll
- Gently squeeze the avocado to the shape and adhere the slices to your roll
- Cut the sushi roll into appropriate slices and serve
- Enjoy with Japanese soy sauce and wasabi!
