Sushi Recipes - Smoked Eel and Avocado Sushi Rolls

Ingredients

1 whole ripe avocado, peeled and pitted

Juice from 1 lemon

3 sheets nori, toasted

Small bowl tezu

450 g (3 cups) cooked Sushi Rice

1 h cup furikake (topping for rice)

250 g (1/2Ib) smoked conger eel, skinned and deboned or smoked trout or kippers

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Method:

1. Slice the avocado lengthwise into I-cm (l/2-in) strips, place on a flat dish and drizzle with the lemon juice to prevent discoloring.

2. Place a bamboo mat in front of you, strips horizon­tal. Place I sheet of the nori on the mat, shiny side down with the edge of the nori 2 cm (3/4 in) away from the edge of the mat closer to you.

3. To make the rolls, moisten hands with the tezu to prevent the rice from sticking. Spread I cup of the Sushi Rice evenly onto the nori with your fingers, leaving a 2 cm (314 in) space at the top of the nori. Sprinkle the rice with some of the furikake.

4. Lay strips of the smoked eel and avocado down the middle of the rice.

5. Roll the mat as in the sushi rolls. Shape the roll into a square and cut into 8 uniform slices. Repeat with the remaining nori, eel and avocado slices.