Rinse the rice with cool water several times until the water becomes clear. Next, pour cold water into the rice so that the water covers it by 1.5 cm. We put it on high heat, when it starts to boil, cover it with a lid and reduce the heat to medium. You can look after 15 minutes and see if there is enough liquid, you can slightly pick the top layer. Cook for 25 minutes.
While the rice is cooking, prepare the dressing by mixing sugar, salt and vinegar and mixing well.When the rice is cooked, open the lid and put it in a wide glass dish, using a plastic or wooden spatula.When the rice is placed in a dish, pour the dressing over it and mix with intensive movements.Let it cool a little to room temperature.
Put cling film on the bamboo mat, lay a sheet of nori on it, smooth side down, then put rice on it and carefully flatten it. Rice should protrude 1 cm from one edge, and not reach the edge of 1 cm from the other.
Carefully turn the rice upside down. In the middle of nori put tobiko roe 2cm width, put smoked eel and cucumber over it, so that filling is evenly spread over roe
We roll the roll correctly so that it does not fall apart, carefully press the mat, and then remove it.Peel the avocado and cut it into thin whole pieces.
Wrap the roll with avocado “petals”, press them to the rice.Then cut the roll into portions, pour the Unagi sauce over the rolls and sprinkle with sesame seeds, serve with wasabi, soy sauce and ginger.
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