Shrimp sushi rolls

Peel the shrimp shell and remove the back cotton. Sprinkle 1 teaspoon of umami seasoning and mix well. Wash this under running water to remove any odor.

[1] thoroughly wipe off the moisture with paper or something similar.

Chop the pre-treated shrimp finely with a knife on a cutting board.

Fry the chopped shrimp in a heated frying pan with 1 tsp of salad oil. Once the heat is on, add sugar, mirin, and sake and stir-fry to remove any moisture, and heat it down.

Cut the grilled eel into long, thin slices, and slice the cucumbers diagonally.

Place the seaweed on the sprinkle and spread the vinegared rice over top. Topped with grilled eel cut with [5], cucumbers, and [4] shrimp.

Hold it down with your hands to prevent the ingredients from spilling out and roll it up.

Shape it and cut it into moderate sizes to complete it.