Lay the soy paper on top of your cutting board. Spread the rice evenly over the soy paper.
Mix the tuna with some hot sauce, mayonnaise and chili oil to taste. Spread the spicy tuna evenly on the sushi rice. Add the avocado and cucumber wedge. Heat up the grilled eel to 165 degrees F and place on top. Add the shrimp tempura. Roll the soy paper gently and make sure you interlock its ends.
Wrap with sandwich paper and aluminum foil.
To make your own shrimp tempura, dip shrimp in a tempura batter of 1 cup ice water, 1 cup all-purpose flour, and 1 egg yolk, and fry until golden brown.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Jogasaki