Mmm, yummy, I love eel sauce and this combination sounds delicious. I’m sure you have this information… But noting your mishap I had to share 😉 Drizzle eel sauce over it and serve with wasabi, shoyu, and ginger (if desired).You will have to flip it quite a few times while you are cooking it, putting a little more batter over it each time. It helps to spoon tempura batter over the roll while you are frying it because when you dip it at first it kind of soaks into the rice and isn’t quite enough. Cut the rolls in half and then tempura fry the inside-out rolls.Using avocado sticks, cucumber(if desired), and the imitation crab mix as your fillings, roll the sushi inside-out.If you choose to use cucumber, slice it into long, thin sticks.Cut the avocado in half, discarding the pit.Mix imitation crab and mayonnaise, separating crab pieces and mashing into smaller pieces.No negative effects from the bits of avocado that probably got in my hand 🙂 (I put rubbing alcohol on it once it stopped gushing, but who knows now much good it was able to do by then!) Yes, I am clumsy… always have been and probably always will be. 😛 Luckily in the week since we made this sushi the stab wound has closed up nicely, although I still can’t push on it or carry heavy things with that hand. 🙂 Yum!Īs always, please be careful while you are using dangerous things such as knives and hot oil! Son was actually the one who made this and another roll that we haven’t posted yet because clumsy me stabbed herself with a knife! I was pitting the avocado and the knife slipped and went straight into my hand, so now I have a lovely little battle wound. I liked it so much that I thought that I should try making it myself… and I was very pleased with the result! It actually tasted almost exactly like the one at the restaurant. This is a roll that I first tried and loved at the Maki Maki in Irvine, California.
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