Eel Tempura Sushi Rolls

Ingredients:

• 2 cups sushi rice
• 4 sheets nori (seaweed)
• 8 oz eel fillets, cooked and sliced
• 1 avocado, sliced
• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• Tempura batter mix
• Vegetable oil for frying
• Sesame seeds for garnish
• Pickled ginger and wasabi for serving

Directions:

1. Cook sushi rice according to package instructions. In a small bowl, mix rice vinegar, sugar, and salt. Fold the vinegar mixture into the cooked rice and let it cool.
2. Place a sheet of nori on a bamboo sushi mat. Spread a thin layer of sushi rice over the nori, leaving a small border at the top.
3. Arrange eel slices and avocado along the center of the rice. Roll the sushi tightly using the bamboo mat.
4. Prepare the tempura batter according to package instructions. Dip the eel rolls in the batter and deep fry until golden brown.
5. Slice the tempura eel rolls into bite-sized pieces. Drizzle with soy sauce and sprinkle sesame seeds on top.
6. Serve the eel tempura sushi rolls with pickled ginger and wasabi on the side. Enjoy!