California Rolls

• 1 Avocado
• 6 slice Smoked salmon (slices)
• 1/2 of one Cucumbers
• 1 egg's worth Tamagoyaki
• 1/2 stick Eel kababyaki
• 1 Sushi rice
• 1 sheet Nori seaweed
• 1 White roasted sesame seeds
• 1 Wasabi
• 1 Mayonnaise
• 1 Salmon roe (optional)

1. Remove the avocado's pit and skin, cut into half vertically, then make 5 mm thick quarter round slices.
2. Make a tamagoyaki omelette, then cut into 1 cm wide strips.
3. Cut the cucumber in half horizontally.
4. Remove the skewer from the eel and slice into 1 cm wide.
5. Spread the sushi rice out over the nori, then top with white sesame.
6. Flip everything over.
7. Top the nori with the salmon, egg, cucumber, and eel, then roll it up.
8. Line the sushi rolling mat with plastic wrap, then lay out the avocado slices.
9. Align them diagonally.
10. Hide the seams of the rolls from Step 3 with avocado slices.
11. Leaving the plastic wrap on, cut the sushi into bite-sized pieces.
12. Mix the wasabi and mayonnaise together and drizzle onto a plate, then place the sushi pieces on top.
13. Garnish with salmon roe to finish.

avocado, salmon, cucumbers, eggs worth tamagoyaki, eel kababyaki, rice, white roasted sesame seeds, wasabi, mayonnaise, salmon

Taken from cookpad.com/us/recipes/152907-california-rolls (may not work)