Ingredients
⦁ 1 Persian/Japanese cucumbers
⦁ 2 avocados
⦁ 1/2 lemon (optional)
⦁ 2 sheets nori (seaweed) (cut in half crosswise)
⦁ 2 cups sushi rice (Recipe) (each roll needs 1/2 cup sushi rice)
⦁ 8 pieces shrimp tempura (Recipe)
⦁ 2 Tbsp Tobiko (frying fish roe) (2 Tbsp = 20g)
⦁ unagi (eel) (optional)
⦁ For toppings
⦁ Spicy Mayo (Recipe)
⦁ Unagi Sauce (Recipe)
⦁ black sesame seeds (roasted/toasted)
⦁ Vinegar water for dipping hands (Tezu)
⦁ 1/4 cup water
⦁ 2 tsp rice vinegar
Instructions
1. Gather all the ingredients.
2. Cut cucumber lengthwise into quarter. Remove the seeds and then cut in half lengthwise.
3. Cut the avocado in half lengthwise around the seed and twist the two halves until they separate. Hack the knife edge into the pit. Hold the skin of the avocado with the other hand and twist in counter directions. The pit will come out smoothly.
4. Remove the skin and slice the avocado widthwise
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