Avocado and eel roll

Cover bamboo mat in cling film. Lay half a nori leaf on the top half of the bamboo mat. Spread the sushi rice evenly over the nori. Fold the lower half of the bamboo mat over the nori and rice. Turn over the folded bamboo mat onto the other side and open up so the nori is exposed. Spread wasabi and mayonnaise over the middle of the sheet of nori. Lay the grilled eel and avocado on top and roll up the bamboo mat to form neat sushi rolls. Remove the bamboo mat and cut into 6 pieces. Garnish each piece with mayonnaise and a quarter of a cherry tomato.

Preparation time: 30 mins
Per portion: 442 kJ / 106 kcal