• Cook the rice
• Place the rice in a large bowl cover it with water and leave to soak for 10 minutes. Then rinse the rice until the water is clear.
• Place the rice in a saucepan and cover with water.
• With the lid on boil on a high heat for 5 minutes then lower the heat and simmer for 10 minutes until the water has been absorbed. (Notes 1 & 2). You can make the eel sauce and sriracha mayo while the rice cooks.
• Leave the rice with the lid on and mix the rice vinegar, salt and sugar in a small jug or bowl.
• Transfer the rice to a large shallow dish or tray, pour on the rice vinegar mixture and fold in gently with a large spoon until evenly distributed.
• Leave the rice to cool

Eel Sauce

• Add the eel sauce ingredients to a small pan, mix and bring to boil for 10 minutes. Remove from the heat and set aside. The sauce will thicken as it cools.

Sriracha Mayo

• Mix the sriracha mayo ingredients in a small bowl and set aside.
• Vinegar water for hand dipping
• Mix the water and rice vinegar in a medium bowl that is large enough to dip your hands into and set aside.

Preparing the sushi

• Take a piece of nori and place on the rolling mat with the rough side up.
• Dip your hands into the water and rice vinegar tezu and spread an even layer of rice onto the nori sheet ensuring it reaches the ends and corners.
• Flip the sheet over and place the fish, avocado and cucumber at the bottom of the nori.
• Roll tightly until the bottom edge of the rice touches the nori sheet.
• Then place the bamboo mat on top and tightly squeeze the roll.
• Repeat steps 1 to 5 to make 3 more rolls.
• Drizzle each roll in eel sauce then drizzle with sriracha mayo.
• Top with an even layer of crispy fried onions.
• Wet the blade of a sharp knife and cut each roll into eight even slices by cutting the roll in half, then cutting each section in half and half again.
• Serve immediately with soy sauce, wasabi and sushi ginger or refrigerate to enjoy later.