Eel Sushi

Ingredients:

• 1 sheet of nori (dried seaweed)
• 1 cup sushi rice
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 pound fresh eel, sliced into thin strips
• Soy sauce for dipping
• Wasabi (optional)
• Pickled ginger (optional)

Instructions:

1. Prepare the sushi rice by following the instructions on the package. Once cooked, let the rice cool to room temperature.
2. In a small bowl, mix together the rice vinegar, sugar, and salt until the sugar and salt have dissolved.
3. Add the vinegar mixture to the cooled sushi rice and mix well.
4. Place the nori sheet on a rolling mat with the shiny side down. Spread a thin layer of sushi rice on top, leaving about 1 inch of space at the top of the nori sheet.
5. Place the eel strips in a line in the center of the rice. If desired, add some wasabi and pickled ginger on top of the eel.
6. Starting from the bottom, roll the mat up tightly, pressing down gently as you roll. Wet the top inch of the nori sheet with water to seal the roll.
7. Using a sharp knife, slice the roll into 8 equal pieces.
8. Serve the eel sushi with soy sauce for dipping and enjoy!