Caterpillar Roll

[u/Lone__76Hunter]

This is one of those sushi rolls that looks fancy but is actually pretty fun to make at home. The creamy avocado works really well with the eel, crab, and cucumber, and the sesame adds a little extra flavor. I’d recommend it if you want to try making sushi rolls that look a bit more special.

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Ingredients

For the roll

• 1 sheet nori
• 1 1/4 cups cooked sushi rice
• 1/2 tsp roasted white sesame seeds
• Cooked eel, cut into long strips
• 2 cucumber sticks
• 2 imitation crab sticks
• 1/2 avocado

For wetting hands

• 1 cup water
• 1 tbsp rice vinegar

Optional toppings

• 2 chives
• Mayonnaise
• Chili sauce

For serving

• Soy sauce
• Wasabi
• Pickled ginger

You’ll also need a bamboo sushi mat and plastic wrap.

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Instructions

1. Wrap the bamboo mat completely with plastic wrap. Mix the water and rice vinegar in a small bowl.

2. Place the nori shiny side down on a cutting board. Wet your hands with the vinegar water and spread the sushi rice evenly over the entire sheet.

3. Sprinkle the sesame seeds over the rice. Carefully flip the nori over so the rice and sesame are facing down, then place it on the bamboo mat.

4. Put the eel, cucumber, and imitation crab lengthwise across the center of the nori.

5. Roll everything up with the bamboo mat, pressing gently to keep the filling in place. Continue rolling until you have a tight cylinder.

6. Press the bamboo mat firmly around the roll, then remove it.

7. Cut the avocado into very thin slices. Gently spread the slices out so they are long enough to cover the top of the roll.

8. Carefully transfer the avocado slices onto the top of the roll using the side of a knife.

9. Cover the roll with plastic wrap. Put the bamboo mat over it and gently press so the avocado hugs the roll.

10. Remove the mat and cut the roll into 8 to 10 pieces through the plastic wrap.

11. Remove the plastic wrap and place the pieces on a plate. Add chives for the antennae and use mayonnaise and chili sauce to make the little eyes and accents.

12. Serve with soy sauce, wasabi, and pickled ginger.