Eel roll with cream cheese and cucumber

Ingredients

1 cupPrepared sushi rice
1Toasted sesame seeds, Eel sauce
1 gallonsize freezer bag
1 largeSushi rolling mat
1 smallBit of tin foil (To cook the unagi eel on in oven)
1 sliceFull sheet of Nori seaweed (cut into halves)
2 1/4 sliceof the block of the cream cheese (taken lengthwise in the block)
2 sliceCucumber slices (1/4 thick in width, and the length of the Nori seaweed piece)
1 oz4-6 oz. of Unagi (eel), cooked, cut into 1/2" strips the length of the Nori seaweed.

1

Preheat oven or toaster over to 300°F. Place the Unagi eel on the tin foil. Remove after 5-6 minutes.
2

Cut into 1/2 thick strips. Let it cool before placing it on to the Nori so as not to melt the cream cheese.
3

Place your sushi mat within the gallon sized freezer bag. This prevents the rice from sticking to your mat.
4

Lay the freezer bag covered sushi mat on the table of you. Lay the 1/2 bit of Nori seaweed on to the mat.
5

With wet hands, spead a handful of sushi rice on the Nori seaweed, spread it so it covers the Nori from end to end.
6

Press the rice gently but firmly into the Nori seaweed. Add the strip of Unagi, then add the strip of cream cheese against the Unagi and add a strip of cucumber.
7

Grabbing the part of the sushi mat closest to you, roll it over the top from the sushi filling. Press it down and quickly reroll, making sure that both ends of the seaweed are touching so that they seal together.
8

Rol the seaweed from the filling. Release the top of mat and use it to roll the sushi into the proper sushi form.
9

Open the mat and sprinkle the sushi with sesame seeds. Cut roll into two, in half again, until there are 8 pieces.
10

Place the pieces onto a plate and drizzle with eel sauce.