Make Sushi Rice

• Heat the water in a pot to a boil, then add the rice, lower to a low heat, cover, and cook for 20 minutes, or until the water has been absorbed by the rice. My choice is to cook rice in an Instant Pot or a rice cooker.

• Combine the rice vinegar, avocado oil, cane sugar, and salt in a small saucepan.

• Cook for about 3-5 minutes on medium-low heat, or until the sugar melts.

• Pour the mixture over the rice and stir until it is completely absorbed.

• Set aside to cool.

Make The Eel Avocado Roll

• Cleaning the bamboo mat will be easier if you place a piece of plastic wrap on top of it to keep the rice from clinging to it.

• Place one half of the nori sheets on top of the bamboo with the shining side facing down after folding and splitting them in half.

• Toss the sesame seeds on top of the nori and put 3/4 cup of sushi rice equally over it.

• Flip the nori sheet carefully so that the rice is facing down and the nori is facing up.

• In the middle of the norie, place the avocado slices and the fried eel.

• Place your thumbs underneath the bamboo mat to raise the edge up and over the edge of the roll to close it.

• Continue to roll until the two ends touch.

• Place your eel roll on a cutting board and cut it into about 8 pieces with a sharp knife.

• For an added kick of flavor, sprinkle some masago or tobiko and drizzle the eel sauce on top of the rolls.

• Serve and have fun!