Dragon Roll Maki

this is a recipe I decided to try and duplicate after having the Dragon Roll at a Japanese restaurant called Ichigo Ichi.

• Ready In: 1 hr 15 mins
• Serves: 1-2
• Yields: 6 pieces

Ingredients

• 8  ounces sushi rice
•  sushi su  seasoning
• 1  sheet nori
• 1  ounce cucumber, julienned
• 1⁄2 ounce  daikon sprouts, julienned
• 4  ounces  broiled freshwater eel
•  sesame seeds
•  unagi  glaze
•  pickled ginger
•  wasabi
•  soy sauce

Directions

1. 1. wash rice well, drain and let stand for 30 minutes in colander.
2. 2. Cook rice in rice cooker or according to directions provided with the rice.
3. 3. After about 45 minutes of cooking remove rice into a large mixing bowl then add Sushi Su seasoning mixing it well into the rice.
4. 4. Periodically turn rice to allow for even cooking, do this for about 20 minutes.
5. 5. Place Nori rough side up and cover with rice leaving small area uncovered at the end, press the rice down with damp hands to even the layer of rice.
6. 6. Sprinkle rice with Sesame Seeks and flip Nori over so rice is face down.
7. 7. Place bands of Unagi, Cucumber, Kaiware Sprouts along the bare end of the Nori.
8. 8. Roll the sushi into a tight cylinder then once roll is sealed, compress the roll with the bamboo rolling mat.
9. 9. Put slices of fresh Avocado on top of Roll and press lightly to ensure it stays on.
10. 10. Slice the roll into desired size and drizzle with Unagi Sauce. Display on a plate with Pickled Ginger, Wasabi and Soy Sauce for dipping.