Eel & Avocado Inside-Out Roll with Shrimp Tempura and Eel Sauce
Prep time
Cook time
Total time
Recipe type: Sushi
Cuisine: Japanese
Serves: 8
  • 4 to 8 - Nori Sheets
  • 3 Cups - Cooked Sushi Rice (3 cups before it has been cooked.)
  • 5oz - Smoked Eel (Cut into 4 inch by .5 inch strips)
  • 1 - Avocado (Sliced thinly)
  • Shrimp Tempura
  • Eel Sauce
  • Water (For your hands and cutting knife.)
  1. Wrap sushi rolling mat in plastic wrap. (Start with the rounded side and wrap 2-3 times around the entire mat.)
  2. Break nori sheet in half. You can also break it so you have a larger piece to use, but you don't need the entire sheet.
  3. Wet your hands, and grab approximately a handful of your sushi rice.
  4. Press rice down gently and evenly on top of nori sheet. Rice shouldn't be more than 1cm thick.
  5. Flip the nori sheet with rice over so rice is on top of the rolling mat.
  6. Place two slices of eel, two slices of avocado, and your shrimp tempura on the edge of the nori.
  7. Using the edge closest to you, lift the mat up and over the eel, avocado, and shrimp creating a rectangular hill. If this has been done loosely you can tighten the roll from the top before continuing.
  8. Continue rolling the same way you starting the roll. Make sure you keep the roll as tight as possible while rolling. Tip* Keep even pressure along the entire roll to help insure tightness.
  9. Once you're done rolling, and your roll is the shape that you want, wet a sharp knife, and cut roll into 8 even pieces.
  10. Eel sauce can be drizzled on top of the roll and/or used for dipping.
Recipe by Exploring Food & Drink in D.C. at