Caterpillar Sushi Roll

Ingredients

• 2 cups prepared sushi rice (seasoned with rice vinegar, sugar, and salt)
• 2 sheets nori (seaweed)
• 150g unagi (grilled eel), sliced into strips
• 1/2 cucumber, julienned
• 1 large ripe avocado, thinly sliced
• 2 tbsp unagi (eel) sauce
• 1 tsp toasted sesame seeds
• Wasabi and pickled ginger for serving

Instructions

1. 1Place a bamboo sushi mat on a flat surface and cover it with plastic wrap.
2. 2Lay a sheet of nori on the mat and spread an even layer of sushi rice over it, leaving a small border at the top.
3. 3Carefully flip the nori over so the rice is facing down on the plastic wrap.
4. 4Arrange the strips of unagi and julienned cucumber across the center of the nori.
5. 5Roll the sushi tightly using the bamboo mat, starting from the bottom edge.
6. 6Fan out the thin avocado slices and lay them across the top of the roll, overlapping slightly to create a 'scale' effect.
7. 7Place the plastic wrap back over the avocado-topped roll and use the bamboo mat to gently press the avocado into place.
8. 8With the plastic wrap still on, use a sharp, wet knife to slice the roll into 8 equal pieces.
9. 9Remove the plastic wrap and transfer the pieces to a serving plate.
10. 10Drizzle generously with eel sauce and sprinkle with toasted sesame seeds.