Shrimp sushi rolls

Peel the shrimp and remove the vein. Sprinkle 1 teaspoon of umami seasoning on the shrimp and rub well. Rinse under running water to remove any odor

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

Finely chop the prepared shrimp on a cutting board using a knife

Heat 1 teaspoon of salad oil in a frying pan and fry the chopped shrimp. Once cooked, add sugar, mirin, and sake and fry to evaporate the water, then let cool slightly

Cut the grilled eel into thin strips and slice the cucumber diagonally

Place the nori seaweed on a rolling mat and spread the vinegared rice on top. Then, place the grilled eel (cut into pieces in [5]), cucumber, and the shrimp (cut in [4]) on top

Press down with your hands to prevent the filling from spilling out and roll up

Shape it and cut it to the right size to finish