Eel and Avocado Thick Roll

• 1 package unagi no kabayaki (prepared eel) ( 1/2 pound) (for heating instructions, see below) or cured fish such as gravlax or smoked salmon (choose a less salty variety)
• 3 tablespoons tsume (quick rich brown shoyu sauce) or Sriracha mayonnaise sauce
• 2/3 package kaiware (daikon sprouts) (2 ounces) or other seed sprouts
• Sixteen 1/2-inch-square, 4-inch-long cucumber sticks (for cutting instructions, see below)
• 1 1/2 cups good-quality canned crab meat or cooked crab meat (7 ounces)
• 16 avocado sticks from 1 ripe but firm avocado (for cutting instructions, see below)
• 2 cups arugula or baby salad green leaves (about 2 ounces)
• 6 cups (lightly packed) prepared sushi rice (1 1/2 cups, 9.5 ounces, per roll)
• 4 whole sheets nori (laver); choose the thick variety

1. Remove the reheated eel from its package and cut it into three pieces crosswise, each about 4 inches long.
2. Cut the head end and the middle pieces into 6 long strips lengthwise and cut the narrower tail section into 4 long strips, to make 16 strips.
3. Line up all the filling ingredientstsume, eel, daikon sprouts, cucumber, crabmeat, avocado, and arugulaon a tray.
4. Now follow the instructions in the Master Recipe (My Mother's Classic Thick Roll)
5. Additional Instructions:
6. When you are using tsume in the roll, smear 1 1/2 to 2 teaspoons across the center of each roll.
7. Spread one-quarter of the fillings in the following order: eel, daikon sprouts, arugula, crabmeat, cucumber, and avocado.
8. You can prepare this roll half a day in advance.
9. Serve with or without an additional sauce.

instructions, tsume, sprouts, cucumber, crab meat, avocado, arugula, rice

Taken from www.cookstr.com/recipes/eel-and-avocado-thick-roll (may not work)