Method

1. Microwave the cooked instant rice as per the instructions on its packaging and add a tablespoon of water to moisten it if needed.
2. Place the roasted eel in the microwave and defrost for 2 mins, then microwave on high heat for about 4 mins.
3. Add Japanese rice vinegar and sugar to the rice. You may adjust how much sugar you need depending on your preferred sweetness.
4. Place the sheet of seaweed on a bamboo sushi mat and spread the rice evenly on top of it. Lay all the fillings (roasted eel, cream cheese, avocado and carrot in the middle of the rice.
5. Roll the sushi over the fillings to land right where the edge of the rice is, then cut and serve!

Tip: Wrap any leftover sushi rolls in plastic wrap, then drape a thick kitchen towel over it! This will help prevent the rice from drying out in a cold refrigerator.