A tasty sushi roll made with eel, avocado, and cucumber that looks like a caterpillar. It has just the right amount of flavors and textures.
Ingredients: 1 cup sushi rice. 2 sheets nori seaweed. 1/2 cucumber, thinly sliced. 4-6 pieces cooked eel unagi. 1 ripe avocado, thinly sliced. Soy sauce for dipping. Wasabi and pickled ginger for serving. Sesame seeds for garnish.
Instructions: Prepare sushi rice according to package instructions, then let it cool to room temperature. Place a bamboo sushi rolling mat on a clean surface and cover it with plastic wrap. Lay a sheet of nori, shiny side down, on the plastic-covered bamboo mat. Wet your hands and grab a handful of sushi rice. Spread it evenly over the nori, leaving a 1-inch border at the top edge. Lay thin cucumber slices on top of the rice. Place the cooked eel strips on top of the cucumber. Carefully roll the nori and rice over the filling, using the bamboo mat to shape it into a roll. Once rolled, use a little water to seal the edge of the nori. Lay avocado slices on top of the roll, then cover it with plastic wrap and gently press to shape into a cylindrical roll. Remove the plastic wrap and sprinkle sesame seeds on top of the avocado. Slice the Caterpillar Roll into bite-sized pieces using a sharp, wet knife. Serve with soy sauce, wasabi, and pickled ginger on the side. Enjoy your delicious Caterpillar Roll!
Prep Time: 30 minutes
Cook Time: 15 minutes
Sarah Rolling Photo
