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16 December 2012,20:58 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
1 hour

Preparation Method :

  • Cut the avocado or papaya into thin slices, in sizes suitable for wrapping around sushi.
  • Immerse into salted water and immediately remove to prevent darkening. Set aside.
  • Split the grilled eel in half, cut into long pieces to be used as sushi fillings.
  • Using scissors, cut up one sheet of nori seaweed into long narrow strips to use as a strap around various sushi.
  • Place some sushi rice on a bamboo mat lined with plastic to prevent rice from sticking.
  • Gently spread the rice over the mat and place a sheet of nori over the rice, followed by grilled eel at the top edge facing you.
  • Grip on the bamboo mat on both ends, slightly lift and push forward the sheet in rolling motion.
  • Press on the mat to firm the rice then continue to roll, using the same mechanism until the preparation is completely rolled up.
  • Use a knife to cut up the finished roll into bite-sized pieces.
  • Take the prepared avocado or papaya and place on the top of the sushi rice and strap around with a strip of nori.
  • Repeat the process with the remainder of the contents and arrange all the finished sushi on a plate when done.
  • Garnish with roasted white sesame.


  • 500 grams sushi rice
  • 10 sheets nori seaweed
  • 1 small ripe avocado (or half-ripe papaya if preferred)
  • 2 piece grilled eel
  • Roasted white sesame, coarsely ground for sprinkling
  • Wasabi and shoyu sauce for dipping
  • A bamboo mat for rolling sushi

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