燻製うなぎと胡椒の寿司ロールのレシピ

Instructions:

1. 
   1 Prepare the Rice

   Rinse sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions. Once cooked, transfer the rice to a large bowl and gently fold in rice vinegar, sugar, and salt. Allow the rice to cool to room temperature.

2. 
   2 Assemble the Rolls

   On a bamboo sushi mat, place a sheet of nori, shiny side down. Spread a thin, even layer of sushi rice over the nori, leaving a small border at the top. Lay thin slices of smoked eel across the centre of the rice. Sprinkle freshly ground black pepper over the eel, and add thin slices of cucumber and avocado for extra crunch and creaminess. Carefully roll the sushi mat, pressing firmly to shape the sushi roll.

3. 
   3 Slice and Serve

   Using a sharp knife, slice the sushi roll into bite-sized pieces. Serve the rolls with a side of soy sauce, pickled ginger, and wasabi. Enjoy the rich, smoky flavour of the eel combined with the peppery kick and fresh vegetables.