Directions 9 steps | 55 Minutes
Make the sushi rice. Combine rice and water in a small saucepan. Bring to a boil then reduce heat to low. Cover and leave to cook for 20 minutes. Turn off the heat and leave the lid on for another 10 minutes.
In a small saucepan, heat the rice vinegar, sugar, salt and sesame oil just until the sugar is fully dissolved.
In a medium bowl, fluff cooked rice with a fork while stirring in the vinegar mixture. Set prepared sushi rice aside to cool.
Make the kabayaki sauce. In a small pot, add the soy sauce, sake and sugar and simmer over low heat until thick and syrupy. Set aside to cool. Next, make the rolls. Lay a sheet of nori on top of a sushi mat. Evenly spread about 3/4 cup of sushi rice on top of the nori. Lay a sheet of either wax paper or plastic wrap on top of the rice and flip over.
Lay unagi and cucumber strips near one edge of the nori.
Lift one edge of the rolling mat and tightly roll up to the other end.
Place the sliced avocado on one side of the wax paper or plastic wrap, opposite the sushi roll.
Gently fan out the avocado slices to the length of the sushi roll and place the sushi roll on top of the avocado. Use the sushi mat to adhere the avocado onto the sushi roll. Repeat for the remaining ingredients.
Slice each sushi roll into six pieces and transfer to a serving platter. Drizzle kabayaki sauce on top. Enjoy your caterpillar roll by serving it with soy sauce and wasabi paste on the side.