by Hideo Dekura, Brigid Treloar, Ryuichi Yoshii, Authors of The Complete Book of Sushi
Makes 4 pieces
1 sheet nori, halved
2 cups (10 oz/300 g) sushi rice
½ English (hothouse) cucumber, halved lengthwise, seeded, then cut into strips ¼ inch (6 mm) thick
½ fillet barbecued eel, cut into strips
1 avocado, halved, pitted and peeled
4 teaspoons umeboshi (pickled plum) puree
Japanese soy sauce, for serving
Cover a sushi mat with plastic wrap. Place a half sheet of nori on plastic, shiny side down, and, with wet fingers, spread half sushi rice evenly over nori. Holding surface of rice with one hand, turn over rice and nori so rice is on plastic and nori is on top. Arrange cucumber and eel strips in center of nori. Using sushi mat, roll to enclose fillings, leaving a ¾-inch (2-cm) strip of nori visible at end farthest from you. Lift up sushi mat and roll.
Press gently to firm shape and seal nori. Unroll mat, remove plastic, and transfer roll to a cutting board. Wipe a sharp knife with a damp towel and cut roll in half. Repeat with remaining ingredients. With a small sharp knife, slice an avocado half thinly, keeping slices together, and place it over a sushi roll, pushing gently with your fingers to curve avocado slices. Repeat with other avocado half. Arrange rolls on serving plates and top each piece with 3 drops umeboshi puree. Serve with soy sauce. Eat with a knife and fork.
• Barbecued eel is sold in airtight bags from Japanese and other Asian markets, and some fish stores.
• Umeboshi (pickled plum) puree is sold in tubes and bottles in Japanese markets.
Reprinted with the express permission of Tuttle Publishing, a member of the Periplus Publishing Group.