Smoked Eel and Avocado Sushi Rolls

Name: Smoked Eel and Avocado Sushi Rolls
Prep time: 10 min
Total time: 10 min
Cuisine: Japanese
Ingredients: 1 whole ripe avocado, peeled and pitted; Juice from 1 lemon; 3 sheets nori, toasted; Small bowl tezu; 450 g (3 cups) cooked Sushi Rice; ½ cup furikake (topping for rice); ½ cup furikake (topping for rice); 250 g (½ lb) smoked conger eel, skinned and deboned or smoked trout or kippers; 250 g (½ lb) smoked conger eel, skinned and deboned or smoked trout or kippers; 250 g (½ lb) smoked conger eel, skinned and deboned or smoked trout or kippers

Preparation info

Makes
24
slices

Difficulty
Easy
Ready in
10 min

Appears in

Quick & Easy Sushi and Sashimi (Periplus Mini Cookbook Series)

By Susie Donald

Published 2013

About

Ingredients

1 whole ripe avocado, peeled and pitted
Juice from 1 lemon
3 sheets

Asia
Japan
Fish course
Starter
Gluten-free
Pescatarian

Method

Slice the avocado lengthwise into 1-cm (½-in) strips, place on a flat dish and drizzle with the lemon juice to prevent discoloring.
Place a bamboo mat in front of you, strips horizontal. Place 1 sheet of the nori on the mat, shiny side down with the edge of the nori 2 cm (¾ in) away from the edge of the mat closer to you.
To make the rol