Thinly slice the avocado and spread it out so it spans about half the length of the roll. Seperate the avocado into sets of ~3 slices each. Top the roll by alternating a set of avocado slices and then a piece of eel, slightly overlapping, until the whole roll is covered. (click for guide)
Place the plastic-wrapped rolling mat over the top of the roll and press the roll into a consistent shape. (click for guide)
Place the roll on a cutting board and grab your sharpest knife. Optionally, cover the roll with plastic cling wrap. Run the knife under water for a second, then shake off any excess. Cut the roll into 8 equal pieces using a gentile sawing motion with the knife, running the knife under the water between every 2-3 cuts to prevent sticking. (click for guide)
Plate the roll on your serving dish. Drizzle the eel sauce over the roll then top with the black sesame seeds. (click for guide)
Notes
If this is your first time making sushi be sure to check out the Sushi Beginner's Guide before getting started!
Keyword Avocado, BBQ Eel, Black Dragon Roll, Black Sesame Seeds, Dragon Roll, Eel, Eel Sauce, No Raw Fish, Roll, Shrimp Tempura, Sushi, Unagi
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