Dragon Roll

Photo: Melissa Peterman

Ingredients

2 cups cooked sushi rice

2 sheets of nori

6 thin slices of avocado

6 paper thin slices of cucumber

6 ounces of unagi, sliced into ½ inch thick strips, sliced lengthwise

1 tablespoon wasabi

small handful of watercress leaves

Preparation

Lay out one sheet of nori and spread a teaspoon of wasabi across the top of the nori sheet. Spread a thin layer of sushi rice across the entire sheet, except for 1 inch towards one end. Top with 3 thin slices each of avocado and cucumber across the length of the roll, on top of the rice.

Top with a couple strips of unagi and a few sprigs of watercress.

Tightly roll the nori on one end using a sushi roller, plastic wrap or your hands to form a tight roll. Repeat with the second sheet of nori.

Use a sharp knife to make 1 inch slices and place on a plate. Serve with soy, pickled ginger and wasabi.