Eight pieces of uramaki where the rice sits on the outside and the eel sits under a fan of avocado.
Eel, grilled and glazed until it turns soft and sweet.
Avocado, sliced thin and laid over the top like scales.
Tobiko, the small orange roe that pops between your teeth.
Eel sauce, brushed on dark and glossy.
Nori, wrapped tight around the rice.
Uramaki means the rice faces out, which is why the avocado can sit flat on top instead of hiding inside. The kitchen builds each one to order, eight pieces to a roll, then finishes with a pass of eel sauce so the whole thing looks lacquered. Eat it in one bite if you can. Contains: fish, shellfish, soy.
