Exquisite Dragon Roll Sushi

Begin by preparing the sushi rice according to package instructions. Once the rice is cooked, let it cool to room temperature.

Slice the avocado in half, remove the pit, and cut it into thin slices. Next, peel and julienne the cucumber into thin strips.

Prepare the shrimp by boiling them in salted water for about 2-3 minutes until they turn pink, then drain and cool.

Lay a bamboo sushi mat on a flat surface and place a sheet of nori on top, shiny side down. Wet your hands with water to prevent sticking, then take a handful of sushi rice and spread it evenly over the nori, leaving a 1-inch border at the top.

Arrange the avocado slices, cucumber strips, and shrimp in a line across the center of the rice. Carefully lift the bamboo mat and roll the sushi away from you, applying gentle pressure to form a tight roll.

Once rolled, use a sharp knife to slice the sushi into 6-8 pieces. For the dragon presentation, slice an additional avocado and fan it out on top of the sushi roll.

Drizzle eel sauce over the top and garnish with tobiko and sesame seeds. Serve immediately with soy sauce and pickled ginger on the side.